Gluten Free Tahini Chocolate Chip Cookies
Almond flour does all the heavy lifting here, giving these cookies a tender, slightly chewy texture without a single grain of wheat in sight. The real star, though, is the tahini — that nutty, toasty sesame paste blends with pure maple syrup and vanilla to create a dough that smells incredible before it even hits the oven. A chill in the fridge for 30 minutes keeps the cookies from spreading too thin, so you get thick, bakery-style results every single time. Melty chocolate chips are folded throughout, and a pinch of flaky sea salt on top takes the whole thing from good to genuinely hard to stop eating. The batch makes 18 cookies, which sounds like plenty until you realize how fast they disappear. They firm up beautifully as they cool, so resist the urge to eat them straight off the pan — though we completely understand if you can't wait.
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Learn more →Ingredients
18 servings
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup tahini, well stirred
- ⅓ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup chocolate chips
- ½ tsp flaky sea salt (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.
- 2
Whisk together the almond flour, baking soda, and fine salt in a large mixing bowl until evenly combined.
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