Salted Tahini Chocolate Chunk Cookies (Grain Free)

chocolate chip cookies

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. 

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Salted Tahini Chocolate Chunk Cookies
  • 1 egg (room temperature)
  • 1/3 cup maple syrup (room temperature)
  • 1/2 cup tahini
  • 1/3 cup coconut oil (melted)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chunks or chocolate chips
1. Whisk the egg and maple syrup together just until combined. Add in the tahini and mix until combined. Then add in the coconut oil and vanilla and whisk until combined.2. Add in the almond flour, baking soda and salt and mix until combined. Then fold in the chocolate chunks. Roll into balls and refrigerate for 1 hour and 30 minutes. 3. Remove dough from fridge. Preheat oven to 350. Before baking, smash the dough a little to encourage spreading. Bake for 12-14 minutes or until cookies are golden brown.
Prep time: Cook time: Total time: Yield: 12 cookies