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Thick, chewy, easy and delicious 5 ingredient gluten-free, dairy-free, flourless, refined sugar-free Chocolate Chip Tahini Cookies!
These amazing chocolate chip cookies are not only gluten free, they are flour free as well! Thick, chewy, full of wholesome ingredients and incredibly easy to make; these delicious cookies will become a household staple in no time!
As you may have noticed by now, I am huge fan of tahini. Not only is tahini delicious, healthy, and chock-full of protein, it also magically transforms when placed into baked goods — mimicking even the best of flours.
And the pairing of tahini with chocolate? Always a good thing.
These cookies exceeded my expectations. While I knew they would be tasty, I was most certainly surprised by the incredible texture that I encountered. Fluffy, moist, chewy but with slightly crispy edges – simply put, they are perfect!
If you are looking for a fun, easy and healthy indulgence, look no further — you will be more than pleased by the magic that you find here. . .
These Tahini Chocolate Chip Cookies are
Delightfully thick and chewy, with slightly crisp edges.
Hearty, filling and satisfying.
Filled with protein and healthy fats.
Super easy to make, and only require one bowl.
Gluten-free, dairy-free, soy-free, nut-free, refined sugar-free.
Tips for Making Flourless Tahini Cookies
The coconut sugar can be replaced with any granulated sugar of your choice.
I have not tested it without eggs for a vegan version, but I have had some feedback from readers that replacing the egg with a flax egg works well. If you try it, let me know!
In a pinch, the vanilla extract can be omitted. It only enhances the flavor a bit.
The recipe works with both salted or unsalted tahini. If you aren’t a fan of salted chocolate, then I recommend using unsalted. If you use salted, omit the added salt from the recipe.
Fun variation: This recipe works any nut or seed butter of your liking. You can replace the tahini with almond butter, peanut butter, pecan butter, sunflower butter or pumpkin seed butter for very similar results.
It’s very important that you follow the freezing step for best results. Alternatively, you can refrigerate the dough the night before baking.
These cookies store well at room temperature for 24 hours or in air-tight containers in the refrigerator for up to 3 days.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1/2 cup coconut sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup tahini
- 1/2 cup semi-sweet (or any you desire) chocolate chips
- In a large mixing bowl, whisk together coconut sugar and 1 egg until smooth.
- Next, stir in vanilla, salt, & tahini and mix very well until a smooth, sticky and glossy ball forms.
- Gently fold in chocolate chips.
- Cover and freeze cookie batter for 15 minutes.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
- Remove cookie batter from freezer.
- Using rounded tablespoons of dough, place dough balls on parchment lined cookie sheet leaving 1-1/2″ of space between them.
- Bake for 13-16 minutes or until edges begin to brown.
- Remove and let cool completely before serving.
Please refer to the TIPS section above in the post for more information.
Nutrition Information:Yield: 8 Serving Size: 1 cookie
Amount Per Serving: Calories: 208Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 181mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 5g