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These vegan & paleo tahini chocolate chip cookies need only one bowl with just a few gluten free ingredients.  They're so thick and chewy you won’t believe they’re egg-free, nut-free, dairy-free, gluten-free, paleo, and plant-based!  

Vegan & Paleo Tahini Chocolate Chip Cookies

These vegan & paleo tahini chocolate chip cookies need only one bowl with just a few gluten free ingredients.  They're so thick and chewy you won’t believe they’re egg-free, nut-free, dairy-free, gluten-free, paleo, and plant-based!  

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 10 minutes
chill time 20 minutes
TOTAL TIME 40 minutes
SERVINGS 12

INGREDIENTS

  • ½ cup tahini
  • ¼ cup honey
  • 2 tbsp coconut sugar
  • 3 tablespoons Coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1/2 cup cassava flour
  • 2 tablespoons coconut flour
  • 1/2 cup Hu Kitchen chocolate gems
  • flaky salt for sprinkling

INSTRUCTIONS

  1. In a medium bowl, stir together the tahini, honey, coconut sugar, coconut oil, and vanilla until smooth and creamy, about 2 minutes.
  2. Stir in baking soda, then cassava flour and coconut flour. Fold in chocolate chips, then place the dough in the fridge to chill for 20 minutes. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 350 F.
  3. Scoop 1-inch balls of the cookie dough and place about 2-3 inches apart on the prepared cookie sheet, Sprinkle a bit of sea salt over the top of each cookie.
  4. Bake until slightly golden but not overbaked, about 10 minutes.
  5. Remove the cookies and let cool for 5 minutes before moving to a cooling rack. Enjoy!