Name: Magical Tahini Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Wet Ingredients:; 1 cup (245 g) tahini, room temperature and well-stirred; 3/4 cup + 2 tablespoons (260 g) maple syrup; 1/3 cup (70 g) melted, cooled coconut oil; 2 teaspoons gluten-free vanilla extract; Dry Ingredients:; 1/2 cup (75 g) cassava flour; 1/2 cup (60 g) blanched almond flour; 1/4 cup (28 g) tapioca flour; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; Mix-ins & Topping:; 8 ounces (230 g) coarsely chopped vegan bittersweet chocolate, plus extra for topping; Flaky salt (such as Maldon), for sprinkling

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These Magical Tahini Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate flavor—yet they’re entirely paleo and vegan. Made with wholesome ingredients like tahini, maple syrup, and a blend of grain-free flours, these cookies come together in just 30 minutes. Whether you’re following a specific diet or simply looking for a delicious and healthier treat, these cookies are a must-try.

Magical Tahini Chocolate Chip Cookies

Why You’ll Love This Recipe

Completely vegan and paleo-friendly
Naturally sweetened with maple syrup
Rich, nutty flavor from tahini
Soft and chewy texture with crisp edges
No refined sugars or dairy
Easy to make with simple pantry staples
Can be customized with different flours
Great for meal prep or make-ahead desserts
Perfectly sweet, salty, and chocolatey
Kid-approved and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tahini (smooth and runny, such as Soom or Kevala)
Maple syrup (preferably dark)
Melted coconut oil
Vanilla extract (gluten-free)
Cassava flour
Almond flour (blanched)
Tapioca flour
Baking soda
Fine sea salt
Vegan bittersweet chocolate, coarsely chopped
Flaky salt for topping

Directions

Preheat the oven to 350ºF and line two baking sheets with parchment paper.
In a medium bowl, whisk together tahini, maple syrup, coconut oil, and vanilla until fully combined.
Place a strainer over the bowl and sift in the cassava flour, almond flour, tapioca flour, baking soda, and sea salt. Mix until a thick dough forms.
Fold in the chopped chocolate.
Scoop 1-inch dough balls (about 3–4 tablespoons each) onto the lined baking sheets, spacing them 3 inches apart.
Top each cookie with extra chocolate chunks and a pinch of flaky salt.
Bake one sheet at a time on the top oven rack for 12–16 minutes, rotating the sheet at 10 minutes for even baking.
Once edges are golden and centers are soft, remove cookies and slide parchment onto a cooling rack. Let cool before serving or storing.

Servings and timing

Servings: Makes approximately 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Flour Swaps: Replace almond flour with tiger nut, oat, buckwheat, or teff flour.
Chocolate-Free: Omit chocolate for a tahini sugar cookie twist.
Nut-Free Option: Use tiger nut flour instead of almond for a completely nut-free version.
Extra Crunch: Add chopped nuts or seeds (if not avoiding nuts).
Spiced: Add a pinch of cinnamon or cardamom for warmth.
Mini Cookies: Use a smaller scoop for bite-sized treats; reduce bake time by 2–3 minutes.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store up to 1 week for extended freshness.
Freezing Baked Cookies: Freeze in layers with parchment between them for up to 2 months.
Freezing Dough: Scoop dough into balls and freeze for easy bake-on-demand cookies. No thawing required—just add 1–2 minutes to bake time.
Reheating: Enjoy at room temperature or warm briefly in the oven for a fresh-baked feel.

FAQs

Can I substitute the tahini with another seed or nut butter?

Yes, sunflower seed butter or almond butter can be used, but the flavor and texture may vary slightly.

Do I need to chill the dough before baking?

No chilling is necessary, but you can chill the dough if it’s too soft to handle or to prep ahead.

Can I make these cookies without chocolate?

Absolutely. They’re still delicious as plain tahini cookies, or you can add raisins or chopped dried fruit.

What if I don’t have cassava flour?

Try using more almond flour or a gluten-free all-purpose blend. Just monitor the texture and adjust if needed.

Are these cookies safe for people with nut allergies?

They can be if you use tiger nut flour or another nut-free alternative instead of almond flour.

How do I know when the cookies are done baking?

Edges should be golden and set, while centers remain soft and slightly puffed. They’ll continue to firm up as they cool.

Can I double the recipe?

Yes, simply scale all ingredients proportionally. Use multiple baking sheets or bake in batches.

Why do my cookies spread too much or not enough?

This could be due to variations in flour or oven temperature. Try baking a test cookie and adjust flour or oven temp as needed.

Can I use a hand mixer or stand mixer?

Mixing by hand works best here to avoid overmixing, but a mixer on low speed can be used if preferred.

Are these cookies freezer-friendly?

Yes! Both the dough and baked cookies freeze well for several months.

Conclusion

Magical Tahini Chocolate Chip Cookies are the perfect combination of wholesome ingredients and indulgent flavor. With their chewy texture, deep chocolate chunks, and nutty tahini base, these cookies are sure to become a favorite in your kitchen. Whether you’re baking for a crowd or enjoying a quiet moment with a treat, this recipe is a delicious way to satisfy your sweet tooth—without compromising your lifestyle.