Description
Soft, chewy tahini chocolate chip cookies that are vegan and paleo. Made with tahini, almond and cassava flours, maple syrup, coconut oil, and chunks of bittersweet chocolate, these cookies are a wholesome twist on a classic treat, ready in just 30 minutes.
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
Instructions
- Prep: Preheat oven to 350ºF and line two rimless baking sheets with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk together tahini, maple syrup, coconut oil, and vanilla until smooth and emulsified.
- Add Dry Ingredients: Sift in cassava flour, almond flour, tapioca flour, baking soda, and sea salt. Stir to combine.
- Fold in Chocolate: Stir in chopped chocolate chunks.
- Shape: Scoop 1-inch balls of dough (3–4 tablespoons each) onto baking sheets, spaced 3 inches apart. Top each with extra chocolate and a pinch of flaky salt.
- Bake: Bake one sheet at a time on the top rack for 12–16 minutes, rotating at 10 minutes, until edges are golden and centers are soft.
- Cool: Remove from oven, transfer parchment with cookies to a cooling rack, and let cool before serving.
Notes
- Bake a test cookie first when substituting flours to adjust texture.
- Measure ingredients by weight for accuracy.
- If cookies spread too much, add more flour or increase oven temperature; if they don’t spread enough, flatten dough balls or lower oven temperature.
- Dough can be chilled or frozen for make-ahead convenience.
- Cookies keep for up to 3 days at room temperature in a covered container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 258
- Sugar: 14g
- Sodium: 118mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg
