Chocolate Chip Tahini Cookies (gluten-free, paleo)
79 Comments
Updated Jun 12, 2021
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These flourless chocolate chip tahini cookies are gluten-free, nut-free and paleo. They’re soft, chewy and utterly delicious. Think of it as a classic chocolate chip cookie with a tahini spin.
When it comes to homemade cookies, I find that most people have a preference when it comes to texture. Some like harder, crunchy cookies, like my homemade almond butter cookies. Some like cookies that are crispy on the outside and soft on the inside, like my gluten-free chocolate chip cookies. And some like soft and chewy cookies, like today’s recipe for chocolate chip tahini cookies.
And I’m happy to have a cookie recipe for everyone!
These tahini cookies are a delicious alternative to your regular chocolate chips cookies and they’re completely flourless and nut-free. Yep, not even almond flour in this recipe. That makes them one of my favorite uses of homemade tahini.
Unlike my other cookie recipes, these tahini cookies are super light and fluffy. That’s thanks to the two eggs in the recipe. They’re like little cookie clouds and more of a cake texture versus a crumbly cookie texture. And bonus – they’re incredibly easy to make.
Just add all of the ingredients into a mixing bowl and use a hand mixer to beat everything together for a minute or so. Fold in the chocolate chips, then scoop the tahini cookie dough onto a baking tray with this medium cookie scoop. One of my favorite (and very useful) kitchen gadgets.
Once the tahini cookies are all on the baking sheet, smoosh them a little with your fingers, place them in the oven and bake them for about 15 minutes. That’s it.
My favorite chocolate chips are Pasha chocolate chips (which I’ve mentioned before on the video for my chocolate peppermint slices). The reason why I love them? They’re organic, gluten-free, dairy-free and soy-free. A very allergen-friendly bag of chocolate chips and the ingredient list is one of the cleanest I’ve found when it comes to chocolate.
Lastly, if you’re looking for something to dunk these cookies in, I highly recommend my homemade cashew milk. Enjoy!
Chocolate Chip Tahini Cookies (gluten-free, paleo)
Description
Ingredients
- 1 cup tahini
- 3/4 cup coconut sugar
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Add all of the ingredients except the chocolate chips into a large mixing bowl. Use a hand mixer to mix everything together.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop the dough onto a parchment-lined backing sheet. Then, use your fingers to gently flatten the cookies a bit (you may need to wet your fingers to prevent sticking).
- Bake the cookies for 13-15 minutes, or until golden along the edges.
Lisa's Tips
- I made these cookies with my homemade tahini, which is fairly think and the consistency of peanut butter. A store-bought tahini might provide a slightly different texture.
- I also used my favorite allergen-friendly chocolate chips, Pascha Organic Dark Chocolate Chips.
- These cookies will not spread much. So feel free to flatten to your desired thickness.
Nutrition
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It’s good! But is there a way to make these not as cakey??
Fantastic cookies! Will make often. How would you keep these? I made a lot and am not sure if I should freeze or refrigerate them. Thanks!
Pack your leftovers in a bag or container and they’ll keep for up to one week in the fridge. But you could also freeze them if you put parchment paper in between each cookie.
I’ve made this recipe twice so far and see myself making these regularly. Here are some notes:
1. I substituted chia eggs for regular eggs with success. Use a 1:3 ratio of chia to water (1:4 made the batter too runny).
2. I only had 1/2 C tahini for my second batch, so I added 1/2 C sunflower butter based on another reviewer’s comment and it came out great.
3. I refrigerated both batches of cookies before baking based on reviews that said the cookies spread while in the oven. My first batch still spread. For my second batch, I didn’t flatten them and left them in their ball shapes. They spread enough to produce crispy edges and leave the center chewy – perfect!
Thanks for sharing your subtle substitutions with us, Pamela!
I doubled the recipe yielding about 24 cookies. This is surprisingly delicious and a super easy recipe. I only had a jar of Trader Joes Tahini (10.7 oz) so I had to improvise with Almond Butter. I used 1/4 less sugar as I know the semi sweet chocolate chips would sweeten up these cookies. My older kids loved these cookies and thought they were made with flour. Thank you so much for the recipe. I will be making this again.
What a delicious cookie. I especially like how they aren’t overly sweet. I made my own tahini using your recipe, but my cookie batter was very wet and when I cooked them they spread out a lot (I had a single sheet pan sized cookie haha), so I’m not sure what that’s all about. They were still delicious and I will def make again even though they weren’t picture perfect.
The consistency of your tahini might have been a bit looser. Next time, try adding a smidge less tahini to the batter. :)
Okay will try that next time. Thanks!
Like some of the others here, my batter was quite wet (and I actually used your recipe, Lisa, to make the tahini from scratch), but they turned out just terrific! I’m a big fan of halva (although it’s hard to find halva without corn syrup unfortunately) so this was a nice grain free sesame seed alternative treat. These cookies will definitely be made in this house again! 😋
Hi Lisa the Vitamix blender looks really good but very expressive, I was looking and some of them are 600 to 700 English pounds is there a cheaper version I could buy, I know it has to be a high powered blender I seeing a cheap one for 38 euro on AliExpress I know it’s probley not the best , I also have the magic bullet but I know the cup would not hold the amount of sesame seed 8n your recipe could you suggest a blender similar to yours. Would like to make the tehini recipe and the other ones you have I’d be greatful if you could let me know thanks for the recipes
Greetings from dublin ireland 🇮🇪
Patricia obrien
I’m a non-medicated T2 Diabetic who is also gluten free so I had used 1/4 cup coconut sugar and the remainder with my monk fruit blend sugar substitute. I also used store bought organic Tahini. I was quite impressed with the outcome. Even my son, who has no health issues, enjoyed the cookies. This recipe will definitely be added to my list of recipes. Thank you for creating it!
Happy to hear both you and your son enjoyed these cookies Heather!
Are there other sweeteners I could substitute for coconut sugar? I usually use stevia (or maple syrup), however I realize that may mess up proportions. Thanks!
Hi Robin – you can use any other granulated sugar in replacement of coconut sugar. If you use a liquid sweetener, it will mess with the ratios :)
These are my new favorite chocolate chip cookie. Soooooooooo good. My husband loved them too! I used Sprouts organic tahini and it definitely spread, but no problem there. Just noting it for others. :)
So glad you love these cookies Kylea!
These turned out so much better than expected, another fantastic recipe, Lisa!
Glad you loved these cookies Belinda :)
I love tahini and want to make these for a cookie swap with a friend who has a wheat allergy. Can I use regular granulated sugar instead of coconut sugar or is there a reason for the coconut sugar here? Thanks!
Hi Anita – yes, you can use regular granulated sugar as well. Enjoy!
These cookies are amazing, soft and flavorful and will be made often. Mine did spread, but I think it was probably due to the brand of tahini used. Next time, I may add a touch cinnamon and chipotle.
Hi Barbara – I’m so happy you loved these cookies! I think a little extra spice sounds like a great variation!
Hi! This recipe looks delicious! Can I eliminate the sugar though? Thanks!
Hi Rebecca – no, these cookies won’t hold together without the sugar. Sorry!
Love your recipes, a delicious snack. My cookies spread out, don’t know what went wrong. I followed your recipe.
Hi Karisma – happy you love my recipes! Depending on the brand of tahini you used, they could have just been softer to start with. Hopefully they’re still delicious!
So delicious! I love the cake-texture of these!
Happy to hear you enjoyed these cookies Dani :)
can you please make a gluten free dairy free paleo cake or cupcakes they are so hard to find?
Hi Laura – Have you tried my paleo chocolate cake or cupcakes? You can find them on the website and they’re delicious!
Hi Lisa – quick double check that it is baking ‘sofa’ and not baking ‘powder’. One of the comments below refers to baking powder but your recipe calls for baking soda. Thanks for clarifying.
It is baking soda Libby.
Hi, What does Tahini taste like?
Also I love your recipes. xoxo
Also I have a sigestion, You should create a dairy free, nut free, cocoa free dessert. I have been tying to find one because I can’t have those things it is so annoying.
Thanks xoxo
Hi Amanda – Tahini is made from sesame seeds, so it has a delicious nutty flavor to it :) And yes, I will definitely keep that in mind!
Thanks so much!
Amazing! Highly recommend; tastes just like the “real thing” but healthy ;)
Hi Odalys – I’m glad you enjoyed these cookies :)
These cookies are delish! I am absolutely surpprised about how moist and soft they are. Also the taste is wonderful, I love that there are no grains or flours in this recepie. I’m starting to make these weekly. In my oven the cookies only need to bake 10min
Hi Kelsey – Wonderful! Glad to hear you enjoyed this cookies so much :)
These tasted great but I only had store bought tahini so mine didn’t come out as pretty ( they were only for me) but it was yummy. Simple to make, I have made them a couple times and will probably make more in the future.
Hi Salome – I’m glad you loved these cookies! They’re a great go-to dessert :)
Just made these and they turned out yummy! Mine don’t look anything like yours but they taste okay lol. They came out flat and not crinkly, probably because I used store-bought tahini that I had to stir for 10 minutes before using. I’m just curious as to the ingredients that allow the tahini to replace both the flour and the butter?
Awesome! Glad you loved the cookies. And taste is all that matters. ;) It’s the texture of the flour and butter together that’s similar to tahini, which is why it can be replaced.
how much butter and flour do you use to replace the tahini?
They are really delicious
Glad you enjoyed the cookies!
Just adding a bit of wisdom – first two came out perfectly, two – wet, last one perfect. I figured it out! The first two was made when we had snow, the two that cake out wet and spread all over the baking tray – one I used super large eggs. Second it was boiling hot that day. Last one – I put the dough mixture in the fridge to firm up, and then rolled it into little balls lightly flatten them. I’ve looked on the internet since and it’s recommended you leave the dough in the fridge for an hour or overnight. Use a light coloured baking tray to reflect as much heat off. Make sure the baking powder isn’t old.
Thanks for all the feedback and tips! Yes, baking is definitely influenced by so many variables. I even notice a difference on many of my recipes when made at my house versus my parent’s house (which is at a higher elevation). Baking is definitely not as forgiving as cooking. ;)
This was so easy to make, far too easy! I made the tahini from you to make the hummus from you. Thought I would give this a try before tackling the biscotti. They’re amazing!! Phenomenally amazing. Going to have to try so hard to scoff them all.
Yay!! And isn’t it lovely when those “healthy basics” recipes lead into so many others options? Glad you enjoyed these tahini cookies! :) x
Yes it is. I look forward to many more.
i did follow all your instructions except that i used brown sugar instead of coco sugar which i don’t have in hand. cookie batter turned out very wet and spread on cookie tray as it bakes and comes out thin & crispy cookie. so, i added a dessicated coconut to the unbaked cookie batter and it turned out now soft & chewy. both outcomes is delicious but i prefer more the thin & crispy one. thank you for sharing the recipe, I’m sooo happy ?
Thanks so much for sharing your alterations and what worked. I’m happy you loved the recipe! :) x
Hi, would this recipe work with flax eggs instead?
Hi Krissy – I haven’t personally tried using flax eggs, but definitely try it out and let me know how it turns out!
Amazing cookies! Thank you for shattering:)
You’re welcome! Glad you enjoyed them!
I saw these a couple of days ago and kept the recipe open knowing I needed to try them. I’m long loved tahini in both sweet and savory applications, and I’ve recently been trying to use coconut sugar instead of white sugar as much as possible for the lower glycemic index. I finally made them today and they are damn good! While my cookies did not look as pretty as yours (they were darker in color, but I think that’s because I used Ethiopian tahini, and they spread while baking), they are delicious! after I baked some and tasted them, I decided to add some dessicated coconut and a generous sprinkle of salt to the remainder, which gave it a bit more texture and well, i just love salt in all sweets. Thanks for a great recipe!
Yay! I’m so happy you loved this recipe Abby! It’s definitely flexible to so many different additions – and love what you did with yours! :) x
Could I sub the coconut sugar for stevia?
Unfortunately, I haven’t tried that. But my concern would be given the quantity of coconut sugar (and very few other ingredients), it would really change the texture/taste of the cookies. If you try it though, let me know how it turns out!
Love that these are nut free! Your photos are just gorgeous as well!
Thanks so much Jennifer! :)
Does the tahini give the cookies a special flavor? I’ve never tried a method like this.
Most people find tahini a little less sweet than most nut butters (though I’ve probably covered that up with all the coconut sugar in the recipe). Ha! But it’s perfect for those who are nut-free. :)
Interested to see how tahini cookies taste. Love that these are gluten free!
Tahini isn’t as sweet as most nut butters, but it’s a nice flavor change. Hope you enjoy them!
These look so delicious! And your photographs are stunning by the way!
Thanks so much Lauren!
Perfect ratio of sweet and savoury!! Really yummy! Put my dough in the fridge for 20minutes and worked out well. Thanks Lisa for this great recipe!
Yummy. I could eat all of these! Gluten free for the win!
Yes, definitely hard to stop at one! ;)
These look so so good! I’ve wanting to try baking with tahini. Can’t wait to try!
Thanks Chelsea! You can use tahini to replace peanut butter or almond butter in any recipe. It’s a great way to switch things up and perfect for those who are nut-free. :) x
I’m all about the soft homemade cookies, for sure! These look fabulous.
It’s always nice to switch things up, right? ;) x
Ehhh I’m a creature of habit though – I’m not the right person to ask, hahaha ;) x
Lol. Okay – stick with what you like! :) x