I’m a total sucker when it comes to baking with tahini. I absolutely love it and the nuttiness it brings to all of my baked goods. I’ve been known to put it literally in everything (granola, freezer fudge, cookies) and literally on everything (dressing), and maybe that is because I consider myself a condiment girl, but hey, the stuff is delicious.
I have a few tahini cookie recipes on the blog, but when I went on my blog to grab the recipe for a standard chocolate chip tahini cookie, I realized I didn’t have a recipe for it so I needed to change that immediately.
Baking with tahini reminds me of baking with a nut butter, which makes sense because all it is is ground up sesame seeds, which a nut butter would just be ground up nuts. They have a similar nuttiness but tahini is definitely more bitter, and in my opinion, is better when mixed with other flavors.
Anyway, I whipped up these grain-free sea salt tahini chocolate chip cookies and they turned out AMAZING. They were perfectly soft on the inside with a little bit of crunch on the outside. The flavor was out of this world, and I’ve made them so many times since trying them out.
Let me know if you give them a try!
Grain-free sea salt tahini chocolate chip cookies that are the perfect sweet treat and are healthy!
- Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
- In a medium bowl, mix together almond flour, coconut flour, baking soda, and sea salt.
- In a large bowl, mix together tahini, coconut oil, coconut sugar.
- Whisk in egg and vanilla.
- Add dry ingredients to wet, adding in splash of almond milk if too dry.
- Add in chocolate chips.
- Use a cookie scoop and place dough on parchment paper.
- Bake in oven for 12-15 minutes or until slightly golden brown, adding sea salt after taking out of oven.
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