Are you following a Paleo, Grain-Free or Vegan diet but you still appreciate a really good cookie? Then you’ve come to the right place! I used to think that having a bunch of food sensitivities would limit what I was able to have – not true! I’ve got a new recipe for you for soft, pillowy salted chocolate chip tahini cookies. They are grain free, nut free and vegan cookies – yet you’ll never feel like you’re missing a thing. Let’s take a look:
The Ultimate Grain Free Cookies: Salted Chocolate Chip Tahini Cookies
Clean ingredients within
I love the clean ingredients in these salted chocolate chip tahini cookies:
- Coconut flour
- Cassava flour
- Tahini (I use Tarazi Tahini)
- Maple syrup (a natural sweetener)
- Melted coconut oil (healthy fats)
- Dairy free or other dark chocolate chips
- A flax egg, baking soda and salt – that’s it!
Grain free flours
Cassava flour and coconut flour are two of my favorite grain free flours. With the ratios used in these cookies, you really can’t taste the coconut flavor; it also absorbs moisture, but by balancing it out with cassava flour, the end result is a soft, doughy cookie that’s thick and satisfying. In all honesty, my 10 year old has been sneaking these much to my surprise! I sometimes think that the non-traditional recipes that I make may take some convincing with my kids – not so with these chocolate chip tahini cookies. They’re the perfect healthier cookie that I don’t feel bad about feeding my family.
Why tahini?
I’m a fan of tahini for many reasons, including it’s strong nutritional profile. But what I also like is that it’s a clean ingredient (made with just ground sesame seeds), it has no added sugars, and it’s organic – if you get Tarazi Tahini, which is my recommendation. It’s also a nut-free butter that is perfect for those of us who can’t tolerate nuts, but also wonderful for sending to nut-free schools like mine attend.
Substitutions
I know how it goes – you read a recipe and want to make substitutions. Been there, done that! In all honesty, I haven’t made any substitutions so if you want to sub out flours, I’d suggest using a gluten free 1:1 replacer flour for the 1 cup total of grain free flours used. If you wish to use nut butter in lieu of tahini, feel free. Let us know in the comments if you make any changes, but I truly think this recipe is delicious as-is!
Perfectly delicious soft, grain free chocolate chip tahini cookies with chocolate baked in, and sea salt sprinkles on top.
- 1 flax egg (mix 1 TBSP ground flax seeds with 3 TBSP water; let sit for 5 minutes)
- 1/3 cup maple syrup
- 1/4 cup tahini (I use Tarazi Tahini)
- 2 tbsp melted coconut oil (can sub butter or ghee if not vegan)
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 cup dark chocolate chips
- salt for sprinkling on tops
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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Mix wet ingredients together in a medium bowl. Add cassava, coconut and baking soda and mix in. Fold in chocolate chips and form dough into 12 balls. Place them on prepared baking sheet and slightly flatten; top with optional salt. Bake for 9-11 minutes until tops start to turn golden brown. Let cool and enjoy.
Ok, I’m in heaven! These cookies are absolutely delightful! They are the perfect mix of sweet and nutty! I had to substitute a couple things, because I didn’t have certain ingredients at home but they still worked out.
Thank you so much!!
Awesome!! So glad that you enjoyed them, even with some modifications. Thanks for leaving a note, too!! 🙂
These sounds so yum! I love salted chocolate but never thought of adding tahini!
Yes!! It makes them a great consistency with a nice pop of protein:).
I cannot wait to try this recipe! I have been experimenting with vegan desserts, my niece now embraces vegan life.. and I’m really on the lookout for a nice cookie recipe! I am hoping it is a delicious when I make it!!! Thankyou!!
Thank you so much, Carol!! I hope that you and your niece enjoy these:).
I’m so amazed (and in awe) of how creative vegan recipes are. These sound absolutely lovely. Salted caramel anything is always a winner in my book!
Is there a suitable substitute for the cassava flour? I follow an eating plan that does not allow it. Almond flour maybe? I’ve never worked with it so not sure how it behaves in a recipe.
You and me, both!
As for subs – I haven’t tried them, but maybe GF 1:1 or almond flour. I think coconut flour would work, but not in the same quantity. Let me know if you try another one!
Tahini is simply divine! It is so versatile and I really love these cookies you created! Fantastic!
I agree! So many wonderful uses for it!