Chewy Chocolate Chip Tahini Cookies (Flourless)

If you love chocolate chip cookies, you'll love these Chewy Chocolate Chip Tahini Cookies. A flourless twist on a classic favourite.

Full disclosure: I've made close to 10 batches of these Chewy Chocolate Chip Tahini cookies over the past week. Mainly because a) they're delicious, and b) I wanted to make sure this recipe was 100% perfect. So, naturally, you gotta make and eat a lot of cookies, right?!

Chewy Chocolate Chip Tahini Cookies

There's so much I love about these cookies. I think what I love about them most is that considering they're flourless, their taste and texture is just as good as any other regular ol' chocolate chip cookie I've had!

Tahini is the second reason why I love these cookies so much. Also known as sesame seed butter, mineral-rich tahini gives these cookies a big nutritional boost featuring healthy fats and minerals like calcium and zinc. Plus it's light, creamy colour makes these resemble any other white flour-based treat.

I'd say these cookies are softer or fluffier than a regular chocolate chip cookie. But then again, there are so many ways to make cookies. I personally love them chewy as opposed to crunchy, so I'm pretty darn pleased with this recipe!

I like to use dairy-free chocolate chips for this recipe. I like the brands Enjoy Life or MadeGood for allergen-free options!

Chewy Chocolate Chip Tahini Cookies (Flourless)

A soft, fluffy chocolate chip cookie made with tahini instead of flour for a flourless twist on a classic treat.
Yields: 16 cookies
★★★★★
5 from 8 votes

Ingredients

• 2/3 cup tahini

• 2 eggs

• 4 tbsp maple syrup (or honey) (use 1-2 tbsp more or less as desired)

• 2 tbsp coconut flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1/8 tsp sea salt

• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350F.

2. Combine coconut flour, baking powder and salt (dry ingredients) in bowl.

3. In separate bowl, add wet ingredients and stir until thoroughly combined.

4. Stir dry ingredients into wet and let sit for 3-5 minutes to allow coconut flour to absorb moisture.

5. Mix in chocolate chips until well incorporated.

6. Line baking sheet with parchment paper or coconut oil and scoop dough onto pan, about 1 heaping tbsp scoops. Flatten into cookie shape with spoon (if desired) as the dough holds whichever shape you bake them in.

7. Bake for 10 minutes until firm to the touch. Cookies will remain very light in colour once cooked.

8. Let cool and enjoy! Store in container for 3-5 days.