The best ever healthy paleo tahini chocolate chip cookies are made completely gluten free and dairy free with almond flour. An easy low carb recipe for some of the best soft and chewy cookies you’ll ever eat! *Post updated 4/19
Have you ever made something and then took a bite into it and was like, dang, that is really freaking good? Yeah, well that is me with these tahini cookies.
These cookies are easily my most favorite gluten free cookie I’ve ever posted on this page. They are made totally paleo if you buy paleo chocolate, and are the perfect low carb dessert, but trust me when I say you don’t need to be following any certain diet to enjoy these cookies.
Fluffy, easy to make, and made with real, wholesome ingredients.
That’s my dream cookie right there.
What is tahini?
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 (I’ll link all of my tahini recipes at the bottom of this post!) and literally on everything , and maybe that is because I consider myself a condiment girl, but hey, the stuff is delicious.
Baking with tahini reminds me of baking with a nut butter, which makes sense because all it is is ground up sesame seeds. They have a similar nuttiness but tahini is definitely stronger in terms of profile, and in my opinion is better when mixed with other flavors like chocolate or almonds.
What are in paleo tahini chocolate chip cookies?
How to make paleo tahini cookies:
I love making these cookies because not only are they so absolutely delicious and actually good for you, but they are incredibly easy to make as well.
First. All you have to do is combine all of your dry ingredients in one bowl, and then set it aside.
Next. Combine all of your wet ingredients together. Add your dry ingredients to your wet ingredients and try not too eat too much of the batter….I know, raw eggs, but you won’t be able to help yourself when it comes to these cookies.
Then. Add your chocolate chips. Very important part because in my eyes, chocolate in cookies is definitely not optional.
Last. Roll them into balls, add more chocolate on top (duh!), and bake in the oven. I like to add a little sprinkle of sea salt on top for an added touch. Trust me, just do it.
You can store these at room temperature for 24 hours, but then move them to the fridge!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- Preheat the oven to 350F and line a baking sheet with parchment paper or silicone liner.
- In a medium bowl, mix together almond flour, baking soda, and sea salt.
- In a large bowl, whisk together egg and coconut sugar.
- Mix in tahini, coconut oil, and vanilla.
- Add dry ingredients to wet and stir until well combined.
- Fold in chocolate chips.
- *optional refrigerate for 30 minutes, helps prevent spreading but not necessary.
- Use a cookie scoop or spoon, roll dough into balls and place dough on parchment paper. It will be sticky but that’s okay!
- Bake in oven for 12-15 minutes or until slightly golden brown, adding sea salt after taking out of oven.
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