Healthy tahini chocolate chip cookies can be yours in 30 minutes with 10 ingredients. This top-rated tahini cookie recipe takes moments to stir together and turns out cookies with crisp edges and soft, chewy middles, no chilling required. You won't believe they're paleo, gluten-free, and vegan.
Find more gluten-free cookie recipes here. Thanks to Raaka Chocolate for sponsoring this post!
It is a well-known tenet of Bojon that "the freshly-baked chocolate chip cookie in your mouth is the best chocolate chip cookie ever." Crispy on the outside, chewy in the middle, with puddles of melted chocolate and notes of vanilla and butterscotch – even when chocolate chip cookies are bad, they're still pretty good.
BUT THESE. These may be my favorite chocolate chip cookies I've ever made, and that's saying a lot. Because I've made a lot of cookie recipes over the years, including some favorites in my cookbook.
In 2015 I developed some vegan gluten-free tahini oatmeal chocolate chip cookies for GFF magazine which I recently shared here on TBG. They became an instant reader-favorite!
But sadly, I couldn't partake in oatmeal cookies once I started a grain-free elimination diet. So this is my grain-free / paleo tahini cookie variation, and they are every bit as satisfying if not more so.
Magical Tahini Cookies
These paleo tahini chocolate chip cookies come together in minutes, spread just the right amount in the oven, and develop the most addictively crispy edges and plush middles. They burst with the flavors of sesame tahini, vanilla, and dark chocolate, all kissed with crunchy flakes of sea salt. The formula doesn't seem like it should work, but it does, beautifully, every time, as though by magic.
These tahini cookies also happen to be the most allergy friendly cookies to appear on this site. They're all the "frees": gluten-free, grain-free, egg-free, dairy-free, nut-free, and even refined sugar-free, thanks to maple-sweetened chocolate.
I based the recipe on my vegan paleo chocolate chip cookie recipe, which uses cashew butter as the base. The recipe just needed a few small tweaks, but I tested this variation 8 times to get it just right. Needless to say, we've eaten A LOT of cookies this past month.
Not complaining.
Ingredients & Substitution Suggestions
These paleo tahini chocolate chip cookies come together with 10 ingredients.
Paleo Flours
A trio of grain-free flours builds the perfect chewy texture. You can read more about them in my gluten-free & grain-free flour guide.
If you prefer, you can try omitting all three of these flours and swapping in a good gluten-free or paleo flour blend. Or try all-purpose wheat flour if gluten isn't an issue. Or make this version with oat flour and oats.
- Cassava flour: tastes like all-purpose flour with a mild flavor and some sticky texture that helps the cookies hold together and bake up thick.
- Sub by weight paleo all-purpose flour, or sweet rice flour / GF AP flour for non-paleo.
- Almond flour (or tiger nut flour, shown here): adds some depth of flavor, helps the cookies brown, makes the edges crispy.
- Sub by weight other nut or seed flours, or more cassava flour. Or try buckwheat or teff for a different flavor (and possibly non-paleo, depending who you ask)
- Tapioca flour: makes the dough stretchy, adds extra chew.
- Sub by weight arrowroot flour.
Other Ingredients
- This recipe uses half a pound of chocolate, so you want to use the best. I made these with Raaka Maple Dark Baking Chocolate (more on this below!) but any dark chocolate that you like the taste of will work.
- Tahini creates a rich sesame base. Choose one that is runny for the best results, and be sure to stir the jar very well before measuring. I use Soom organic tahini, which is silky-smooth, runny, and has minimal bitterness - highly recommended.
- Maple syrup sweetens and moistens the dough. I like darker maple syrup here for added earthy flavor.
- Coconut oil stands in for butter here. You can use extra-virgin, which is less processed with more coconut flavor, or refined for a neutral flavor. Dairy-eaters can use ghee instead for a non-vegan option.
- Vanilla and salt add flavor.
- Baking soda helps the cookies puff, spread, and brown.
Maple-Sweetened Chocolate for Paleo Tahini Cookies
As a longtime fan of Raaka's unroasted chocolate bars, I was THRILLED when I learned about Raaka Maple Dark Baking Chocolate. These petite chocolate discs are packed with their same unique flavor, in baking form. This super-special chocolate is made from unroasted cacao sweetened with precious maple sugar for chocolate you'll want to save for special occasions.
Raaka chocolate is:
- Bean to bar: made from scratch in small batches
- Transparent trade: sourced from farmer-owned co-ops purchased for greater than fair-trade prices
- Single origin: with complex flavor profiles from each region's individual growing conditions
- Unroasted: to preserve the naturally fruity, bright, floral notes of the cacao bean (think high-end coffee made with fresh, lightly roasted beans)
- Organic: and also vegan!
Other good paleo baking chocolates to try are:
- Rad chocolate
- Hu (gems or bar)
- Guittard (some coconut sugar options)
How to Make Chocolate Tahini Cookies: step-by-step instructions
These cookies are SO simple to make with just one bowl and a whisk. They come together in 30 minutes, making about 18 cookies.
How to Store Tahini Chocolate Chip Cookies
These chocolate tahini cookies are at their peak within a few hours of being baked. Stored airtight at room temperature, their edges soften and the cookies stay moist and chewy for up to several days.
Can I freeze tahini chocolate chip cookies?
You can! Either freeze the dough balls as directed below, or freeze the baked cookies. I recommend warming frozen baked cookies in a toaster oven until heated through to refresh them. Refreshed cookies are great with a scoop of ice cream for an impromptu dessert.
Make-Ahead Tahini Cookies
You can make these easy tahini cookies ahead of time for on-demand cookies:
- Mix the dough as directed and chill the bowl until the dough has firmed up, 30 - 60 minutes.
- Scoop the cookies into balls and place in a wide, flat storage container covered airtight.
- Refrigerate until needed, up to 1 week, or freeze for up to a month or two.
- When you're ready for cookies, bake as directed. You can bake the cookies cold, or let the dough balls warm up to room temperature first – it doesn't make much of a difference.
Baking with Tahini
If you love halva or sesame-flavored desserts, you'll be a huge fan of these sesame tahini cookies. Despite the generous amount of tahini in the dough, they taste surprisingly close to classic chocolate chip cookies, just wildly flavorful. Find all my tahini recipes here!
Do you have to refrigerate tahini?
You do not have to refrigerate tahini, but you can if you want to. If you live in a warm climate and don't go through it very fast, pop it in the fridge. Just be sure to warm it to room temperature before mixing up a batch of these tahini cookies.
Easy Tahini Cookies for Everyone
These allergy-friendly cookies will fool any cookie connoisseur, yet they'll please a variety of dietary restrictions. Bake up a few extras to share with neighbors or family members in need of gluten-free and/or dairy-free holiday treats.
Please let me know if you try this recipe by leaving a comment and star rating below!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this tahini chocolate chip cookie recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Magical Tahini Chocolate Chip Cookies
Print Recipe Pin RecipeIngredients
- 1 cup (245 g) room temperature, well-stirred tahini (preferably a runny tahini such as Soom or Kevala)
- ¾ cup + 2 tablespoons (260 g) maple syrup (preferably dark)
- ⅓ cup (70 g) melted, cooled coconut oil (or ghee if not vegan)
- 2 teaspoons GF vanilla extract
- ½ cup (75 g) cassava flour (I use Bob's Red Mill; or try sweet rice or AP flour if not paleo)
- ½ cup (60 g) tiger nut flour (I use Anthony's; or try almond flour, more cassava flour, or oat, buckwheat, or teff flour if not paleo)
- ¼ cup (28 g) tapioca flour (I use Bob's Red Mill)
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 ounces (230 g) coarsely chopped vegan bittersweet chocolate such as Raaka Maple Dark Baking Chocolate, plus extra for the tops
- flaky salt such as Maldon, for sprinkling
Instructions
- Position a rack in the top of the oven and preheat to 350ºF. Line 2 rimless cookie sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the tahini, maple syrup, coconut oil, and vanilla until smooth and emulsified.
- Place a strainer over the bowl and sift in the cassava, tiger nut, and tapioca flours with the baking soda and sea salt. Stir to combine, then stir in the chocolate chunks.
- Scoop 1-inch diameter balls of dough (3-4 tablespoons or a rounded #24 spring-loaded ice cream scoop) onto the prepared cookie sheet, spaced 3 inches apart. Top each cookie with a chunk or two of chocolate and a pinch of flaky salt.
- Bake the cookies one pan at a time in the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 12-16 minutes. Rotate the baking sheet at 10 minutes for even baking.
- Remove the cookies from the oven and slide them, parchment and all, onto a cooling rack. Let them cool as long as you can stand it. Enjoy warm from the oven, at room temperature, or let cool completely and store, covered at room temperature, for up to 3 days.
Notes
- measure by weight, not volume
- if measuring by volume, use the dip and sweep (aka scoop and swoop) method
- make sure your oven is the correct temperature by using an external oven thermometer
- bake off a single test cookie to make sure your cookies spread the right amount
- if your cookies spread too much, add more flour or increase the oven temperature
- if they don't spread enough, flatten the dough balls or decrease the oven temperature
Andrea says
I *despise* maple syrup. Can you recommend a good substitute?
Alanna says
Well that's a first! What don't you like about it? I suppose you could try thinning a different liquid sweetener with hot water until it's the consistency of maple syrup, which is thinner than most (honey, coconut syrup, date syrup, brown rice syrup, etc.) Please let me know what you try.
Liz says
Great flavor--these taste gluten free and vegan, but in a really good way. The texture of mine is very crumbly and I'm wondering if that's just the texture or if it's because I used arrowroot in place of tapioca flour? Otherwise I followed the recipe.
I enjoy your recipes a lot and was actually hoping for a while that you'd go in more of a paleo direction because I knew you'd do it really well, so thank you!
Alanna says
Aw that really means a lot to me! I was nervous about sharing paleo recipes so I really appreciate the feedback.
I'm sorry these turned out crumbly for you! What brand of tahini did you use and what was the consistency of it? I'm wondering if that could be the culprit. But I'll test these with arrowroot next time I make them to see if it makes a difference for me.
BakernBerner says
Amazing texture (crumbly/crunchy edge and soft middle) exactly like traditional CCC cookies. Flavor is less sweet, but still wonderful; maybe more of an adult CCC. Made them as written using a local brand of drippy tahini and 80pct dark chocolate bar.
Alanna says
I'm *SO* glad you love these! Thanks a bunch for trying out the recipe and for the sweet note.
liz says
Thank you! I used soom. But I suspect I'll try them again soon so will see how it goes. And yes, it's so nice to have a source of paleo recipes that feels expansive inclusive without the health/body focus that often comes along!
Alanna says
Soom is perfect! Did you use cassava and tiger nut flours, or did you try one of the substitution suggestions?
I just retested these because they turned out crumbly for another reader too. I re-weighed everything to make sure I didn't make any conversion errors. Everything was accurate, and they turned out just the same as in the photos.
Please let me know if you give them another try! I'm very curious as to why they're turning out crumbly for some folks..
Kristina says
These did not turn out well for me. The balls never flattened out and the texture was like sand...
Alanna says
Well that's no good! I'm really sorry that happened - what a disappointment and with all those special ingredients. I tested these very rigorously, but I'm going to retest right now and make sure I didn't make any typos. Would you mind telling me which flours and brands you used? Did you use coconut oil or ghee? Thanks for helping me sleuth!
Alanna says
Ok, I just retested these. I re-weighed everything to make sure I didn't make any conversion errors. Everything was accurate, and they turned out just the same as in the photos for me.
Please let me know which ingredients you used when you get a moment!
Jenny Zhou says
Another great recipe, Alanna! I made these cookies yesterday, and weight the ingredients per your notes. The only thing I changed is using a little less of the Raaka Maple Sugar baking chocolate, 200g (instead of 230g) to conserve our Raaka supply. The cookies turnout great and very yummy. Thank you and happy holidays to you, Jay, and the kitties!
Alanna says
I'm so glad you and Louis enjoyed these Jenny! Raaka chocolate is definitely worth conserving. Happy holidays to you two as well!
Caroline says
Made for Christmas and huge hit! Did all purpose flour and a bit of almond flour. Put the dough balls in the fridge for about an hour before baking. DELICIOUS. I would use a tiny bit less of vanilla next time - a little overpowering for me. Also delicious frozen a day after!
Alanna says
I'm so glad they were a hit! You can absolutely dial down the vanilla or leave it off altogether next time.
Tiffany says
First off let me say thank you so much for all of the recent paleo recipes. You are my go to for “healthy” baked goods, but I have often swapped out the sugar for something unprocessed and prefer using almond flour when possible. I hope you keep them coming. As far as these cookies go, I have to say wow! I subbed the tahini with pistachio butter and added some tart cherries, but everything else was as written and they were phenomenal!! I had zero problems with crumbly dough. Also, I shared them with two gluten- free friends and they both said they were some of the best gluten-free cookies they had ever had. Very grateful for you and your consistently delicious recipes.
Alanna says
Awwww I appreciate this so much! I've shied away from using natural sweeteners since I wanted to make my recipes accessible but I had to cut out sugar this year for health reasons, so it's been fun to work with maple syrup and maple sugar. They're my favorites anyway!
The variation with pistachio butter and tart cherries sound AMAZING! I can imagine how lovely the pistachio flavor would taste against earthy chocolate and tangy cherries. Yum!! I'm so glad they were a hit.
Melissa says
Perfect combination of a crisp and chewy cookie! Delicious and subtly unique flavor! Will of course be making these again and will be my go-to chocolate chip cookie!
Alanna says
Woohoo! I'm so glad you love them. Thanks a bunch for the sweet note!
Alisha DiMasi says
These were absolute perfection. That's really all there is to say about them in cookie form! I'd like to try it in a cookie cake for my little man's birthday -- any tips for my endeavor?
Alanna Taylor-Tobin says
Hi Alisha,
I'm so glad these cookies were a hit! Love the idea of making the dough into a cookie cake. Yum!
Looking at some cookie cake recipes online, I would try spreading the dough into a 9-inch round pan, greased and lined with parchment paper. Looks like you want about a scant inch of batter in the pan; if there's extra, just save it to bake off some extra cookies. Bake the cake at 350º until a tester comes out with moist crumbs, probably about 30 minutes (but start testing sooner!)
When it's cool, you can top it with my vegan chocolate ganache (cooled or chilled until you can pipe it around the edges). Sprinkle the ganache with a few pinches of sesame seeds instead of sprinkles?!
Please let me know if you try it. I want to make that now too!
-A
Heidi Fischbach says
These cookies are SO good! I made them as directed except for subbing Teff flour for Tiger Nut flour (which I didn't have). I used 60g of Teff, BTW. I think the cookies spread out a little bit more than the pictures of yours, Alanna, but they were beyond delicious. Also, I used the WF 365 brand of organic tahini and that worked just fine too.
Alanna says
That is fantastic! I love teff with tahini and chocolate and I'm so glad it worked here. You could probably just add a little more flour next time if you want them a bit thicker. It's great to know that that brand of tahini works too. Thanks so much for experimenting and for sharing your notes with us!
Lacy Kelly says
I made these and they're just bliss. I am obsessed, my boyfriend is obsessed, I am so happy. The tahini has kind of a peanut-y flavor, which I badly miss in cookies since AIP, I now use flax and sesame, but can't go back to peanuts. I sprinkled some sesame seeds on top just so they were sexy for pictures, but like I mean COME ON NOW, if you're bored and looking to bake something to scratch a baking itch. THIS IS IT. 10/10
Alanna says
Awwww I'm so glad you loved the cookies! Hehe I wanna see the sexy pictures! Did you share them on IG or Facebook??
Lacy says
posting them today, put a linktree to your website @thelacykelly I'll tag you too!!!
jessica says
My "dough" ended up being a batter and the cookies spread until they were totally flat and crunchy. I should've known better and added more dry ingredients before baking. I did weigh everything, triple-checked the recipe. I used sifted oat flour in place of tiger nut flour. I suppose it could've been the tahini consistency. Also I felt the 260g of maple syrup was a bit absurd - not to mention expensive. Have you tried replacing it with coconut sugar at all? Sounds like from the comments maple sugar might be another - very expensive - way to go.
Alanna says
Ack, that's no good! I'm really sorry that happened. I always recommend baking off a tester cookie first in case you need to adjust the dough since cookies are so sensitive to slight variations in ingredients. I wonder if the oat flour is that much less absorbent than tiger nut? I think you could definitely replace some of the maple syrup with coconut sugar. It will probably make the batter less liquidy, which might be perfect with the oat flour variation anyway! Please let me know if you give it a try.
Sara says
These were absolutely delicious! I followed the recipe exactly (even using a scale). They turned out perfect and we enjoyed them warm from the oven. I'm so happy because I've recently had to go Paleo for health reasons but some in my family are allergic to nuts or vegans. It's been difficult to find a treat we can all enjoy. And, my husband, who can eat anything, really enjoyed these as well. Thank you for this recipe!
Alanna says
I'm so happy these were a hit and that the whole family could enjoy them! It is really challenging to find paleo, vegan, and nut-free baked goods. I had to go paleo, vegan, and almond free last year, so I really, really know!
In case it's helpful, here are a few more recipes from my site that fit those requirements:
chocolate banana bread (nut-free variation in the notes)
zucchini bread
cassava flour crackersvegan paleo chocolate pudding
Let me know if you try any or have any questions!
Ellen Cantor says
Are you using raw or toasted tahini?
Alanna says
Great question! I used roasted tahini here from Soom.
MICELI PATRIZIA says
Hello, I made your cookies but I put less maple syrup as it is too expensive and I added 2 tablespoons of coconut sugar, and I replaced cassava flour with chestnut flour but the consistency was crumbly, I had to repair by adding an egg to form the mass, in any case, they are delicious, what do you suggest to halve the maple syrup that is so expensive?
Thank you
Alanna says
I would try subbing a different liquid sweetener, preferably one that's runny. Agave is close in texture to maple, but it's not great health-wise since it's high in fructose. You could try simple syrup if you don't mind refined sugar, or you could dissolve the coconut sugar in some hot water to make it liquid. I think honey will be too thick and may have too strong of a flavor. Coconut nectar and brown rice syrup are both thicker than maple but those could be options.
Alternatively you could try adding some liquid to the recipe in the form of coffee, tea, water, or plant milk.
Also, chestnut flour might be more absorbent than cassava, so you could try using a tablespoon or two less flour.
Let me know what you experiment with!
MICELI PATRIZIA says
thank you so much
Mim says
Sublime! Unami-esque flavour from the tahini was excellent and not overly sweet. Taste amazing, and were excellent eaten warm. Nice chewy-ness yet crumbly on the edges. Loved these, will definitely be baking again. I will try to get a hold of some cassava flour to try that out!
I used glutinous rice flour ( my understanding is that is this the same a sweet rice flour) as the substitute for the cassava flour, and buckwheat in place of tiger nut flour (as suggested). I also didn't have enough maple syrup in the pantry, and topped up with white sugar but still less than overall amount. Looked like a lot of chocolate, but no complaints when eating. My dough was a bit soft and coconut oily, so I put the dough balls in the fridge for 15 minutes before baking, then flattened out before baking, worked perfectly.
Thanks for an excellent recipe!
Alanna says
I'm so glad you loved the recipe and that those modifications worked out well! Good job going with your instincts and chilling the dough before baking. I want to try your sweet rice buckwheat version - I bet those flavors are so nice with the tahini and chocolate!
Very Appreciative says
I know this comment is late to the game, but I made these with half white half whole wheat flour and I think these are The best cookies I've ever had?! Thank you!!
Alanna Taylor-Tobin says
Never too late, I read every comment! I'm so glad you loved this recipe and that it worked well with wheat flour - yay!! Thanks so much for the sweet note!
Madeline says
These cookies are amazing!! I've been obsessed with your buckwheat almond butter cookies for years and now just giving these a go. I subbed more cassava flour in place of the tigernut, but otherwise stuck to the recipe. I put the dough in the fridge for 20 minutes before baking too, as it was pretty loose. That helped and they cooked perfectly at 14 mins! These will for SURE be a new favorite, so into the texture. Thank you!
Alanna Taylor-Tobin says
Oh I'm so glad you love both of the cookie recipes and that the cassava substitution worked – brilliant!! Thanks so much for the note! Did you use the same amount of cassava by weight or volume? Love to update the recipe with that substitution suggestion for other readers!
Luan says
I made these twice now and they came out amazing ! I love these cookies, I have replaced the tigernut flour with almond in the past however I prefer the tigernut flour.
Is there a way to reduce the tahini in the recipe ? while still baking a delicious cookie like the original recipe.
Is there a way to reduce the maple syrup? or could the maple syrup be completely replaced with coconut sugar ? I am curious to what your opinion is about these two questions.
While I do have some questions about replacements etc.. I would like to note that this recipe is amazing, I followed it exactly with a scale. I also let the dough rest in the fridge overnight and flatten the dough balls before baking.
Alanna Taylor-Tobin says
Hi Luan,
I'm so glad you love these cookies! Thanks a bunch for the kind note and review. :)
So for the coconut sugar, what I would do is dissolve it in a little boiling water to try to get it to be the same consistency and weight as the maple syrup. Alternatively you could try using coconut nectar, which you might also need to thin with a little hot water.
I'm not sure what will happen if you use less tahini. It might be fine to take it down by a few tablespoons. Or you might need to add in some more coconut oil. Tahini has both fat and fiber, and it acts partly as a liquid ingredient here, so you could play with wiggling up the oil and tiger nut / almond flours and bringing down the tahini.
Go with your gut and make it your own! Please let me know what you experiment with!
Allison says
I made these with teff instead of tiger nut since that's what I had. The dough seemed a bit thin so I added a good tablespoon more (wish I actually weighed how much more I added) but they turned out delicious. I only baked them 11 min since they were thinner than yours. Next time I make them, I will try adding more teff (and measure it) to see if I can get them a bit thicker.
Alanna Taylor-Tobin says
Oh that's really good to know, thank you for the note! If you make them again and weigh the teff, let me know how much you used and I'll add it to the recipe notes. :)
Amelia says
Wanted to make a double batch for a girls trip with friends who had some tricky dietary limitations. The nerd in me took over, to experiment for subbing flours in the recipe…
I measured liquids carefully by volume, dry ingredients by weight, Artisana brand tahini. I subbed mochiko brand rice flour for the cassava flour in both batches, then oat flour in one batch and teff flour in another as the sub for the tiger nut flour. The doughs looked good and test bake was perfect. I preferred the teff flour for its darker color, chew, and richer flavor. The oat flour was just a tiny bit crumbly, next time I would try 5 grams less oat flour. The oat flour batch was a bit pale and amazingly different in flavor. Still so delicious but nothing like a simple science experiment to show you how every little thing makes a difference in a batch of cookies. Both batches stood up well, even after 4 days and long travel. My girls each had different favorites but the gal who has not been able to eat most cookies was partial to the oat flour.
Thank you for your carefully tested recipes and for your encouragement to experiment!
Alanna Taylor-Tobin says
Aw thank you for testing this out with different flours, A! So cool to see the difference between the two batches, and I love that different people had different favorites. I'm glad they were enjoyed and held up on the long drive! xoxo
Barbara says
Fab recipe! I used the combo of white rice+tapioca+almond+buckwheat AND then chose to mix coconut with ghee as I like the 'warmth' of the ghee in baked goods. I really appreciate all your tips/methods ensuring a fantastic cookie. Following your recommendation of baking off a cookie before committing allowed me to go back and 'stiffen' up the batter a titch.
The flavor is So.Much.Better than the original cc cookie we all know!
Alanna Taylor-Tobin says
Brilliant! That flour combo sounds SO. GOOD. And I'm with you – love the warm flavor that ghee adds here! But nice that it's interchangeable with coconut oil for those with dairy sensitivities. I'm so glad you loved the cookies and that you were able to adjust the dough. High fives!
Aoife says
Oh my, these cookies were amazing. Completely addictive. Thank you so much for the recipe!
Alanna Taylor-Tobin says
I'm so glad you liked them! One of my favorites too :)
Trish Deerwester says
Absolutely the best! I’ve made these SO many times and are my favorite CC cookie ever. The only time they were crumbly, was when I used a firmer tahini.
Alanna Taylor-Tobin says
I'm so glad you like these tahini cookies! One of my favorite ever recipes too. That's also helpful to know about the firmer tahini producing a more crumbly cookie. Thanks so much for the note!