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tahini chocolate chip cookies

Tahini Chocolate Chip Cookies

This Salted Tahini Chocolate Chip Cookies recipe is slightly nutty, soft, and chewy. Gluten-free and vegan too!
Course Dessert
Cuisine American
Keyword tahini chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 52 minutes
Servings 24
Calories 147kcal
Author Tessa Fisher


  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
  • 3/4 cup tahini well stirred
  • 1/2 cup maple syrup
  • 1 cup (105g) almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup dairy-free chocolate chips
  • sea salt for sprinkling


  • Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside for 4-5 minutes. Line cookie sheet with parchment paper.
  • In a large bowl, whisk tahini, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir until evenly combined.
  • Fold in chocolate chips. Chill in refrigerator for at least 30 minutes.
  • Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.)
  • The dough will be sticky, wet your hands lightly with water as needed to make rolling easier. Place ball on cookie sheet. Sprinkle with sea salt.
  • Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on wire rack. Leave on wire rack until completely cool.
  • Store in an airtight container.


Calories: 147kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 50mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg