Description
Chewy Gluten Free Chocolate Tahini Cookies (Vegan, GF): this flourless chocolate chip cookie recipe is Paleo! The best double chocolate chip cookies—chewy & decadent. Gluten-Free, Grain-Free, Healthy, Refined Sugar-Free.
Ingredients
Scale
- ½ cup unsalted tahini
- ½ cup natural, unsalted creamy almond butter
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- ¼ cup + 3 tablespoons coconut sugar
- ½ teaspoon pure vanilla extract (optional)
- 1 tablespoon coconut flour
- 3 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt (optional)
Add-ins
- ½ cup vegan chocolate chips
Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients except chocolate chips. Using a rubber spatula, stir and fold until thoroughly mixed.
- Using a medium cookie scoop, scoop and drop cookie dough onto baking sheet, evenly spaced apart. Do not roll cookie dough in the palm of your hands—this will cause the dough to warm up and release too much oil, resulting in spread out cookies with unseemly crispy edges. If cracks form, press back together with your fingers. Press chocolate chips into the tops of each cookie.
- Using the palm of your hands, just lightly press down to flatten cookies—they will spread and flatten during baking. Keep cookie dough balls mostly round and high, with just a bit of a flat top. Again, press together any cracks that form.
- Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 10-15 minutes—do not remove from sheet for at least 10 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.
Adapted from my Big Sesame Tahini Cookies (Paleo, Vegan).
More amazing Vegan Cookies!
Notes
- Store in an airtight container for up to 1 week. Best the first 3 days.
- Freezing instructions: store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw at room temperature for 10-20 minutes, or heat in the microwave in 10-second increments until just softened.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American