Salted Tahini Chocolate Chunk Cookies (Grain Free)


I almost want to call this the perfect cookie, but I will just tell you what they are like instead: Tahini, dark chocolate and sea salt. It's one of the best combinations. The pools of dark chocolate and sea salt make these cookies exceptionally good. These cookies are naturally gluten free because of the tahini and almond flour base.

They do require some refrigeration. In other words, they require a little patience. But they are totally worth the wait. Any type of nut butter could be substituted for tahini, but tahini just yields a unique flavor. My hope is that you all enjoy these cookies just as much as I do. 


The Main Ingredients

Maple Syrup - I sweetened these cookies with maple syrup to keep them refined sugar free.

Tahini - If you haven’t baked with tahini yet, start with this recipe for sure. Tahini is basically just ground sesame seeds. I reccomend choosing super creamy/runny tahini. This one is my favorite.

Super Fine Almond Flour - Make sure to use super fine almond flour. I cannot stress this enough. I love this kind. Almond flour is just ground almonds by the way.
Coconut Oil - These cookies are moistened with coconut oil. Just melted the coconut oil in the microwave for a few seconds


The Method

These are superrrr easy to make. You mix the main ingredients together and them let the dough chill. Yes. Let the dough chill. I know its difficult to wait, but this step is super important.


Salted Tahini Chocolate Chunk Cookies

Yield: 10-11 Cookies
Author: Jasmine Comer
prep time: 5 Mcook time: 12 Mtotal time: 17 M
Grain free, refined sugar free salted tahini chocolate chunk cookies


  • 1 egg (room temperature)
  • 1/3 cup maple syrup
  • 1/2 cup tahini
  • 1/3 cup coconut oil
  • 1 tsp vanilla
  • 2 cups super fine almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chunks
  • Whisk the egg and maple syrup together, just until combined. Add in the tahini and mix until combined, followed by the coconut oil and and vanilla. Whisk just until combined.
  • Fold in the almond flour, baking soda, and salt. Then fold in the chocolate chunks. Refrigerate the dough for about 2 hours, or you could also leave it in the fridge overnight. 
  • Remove the dough from the fridge and preheat oven to 350F. Roll into balls (about 3 tbsp) and then smash the dough a little to encourage spreading. These cookies won't spread much when they bake.
  • For gooey cookies bake about  9-10 minutes. For cookies that are a little more firm, bake for 12-13 minutes.

Recommended Ingredients:

Created using The Recipes Generator