Paleo Tahini Chocolate Chip Cookies

Chewy, nutty, and loaded with chocolate chips, these cookies prove that grain-free baking doesn't have to feel like a compromise. Almond flour forms the base, giving each bite a tender, slightly dense crumb that holds together beautifully without any wheat or refined flour in sight. Well-stirred tahini is the real secret weapon here — it adds a subtle, savory depth that makes the sweetness from maple syrup feel more complex and interesting than your average cookie. Dairy-free chocolate chips keep things clean, and that optional pinch of flaky sea salt on top takes the whole thing over the edge. The dough comes together in one bowl with just a spatula, and since these cookies spread minimally, you flatten them yourself before baking — which means you're fully in control of the final shape. They come out of the oven looking almost underdone, but don't panic; they firm up perfectly as they cool. With 16 cookies in a batch, this is an easy one to make ahead and stash for the week.

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