These chocolate chip tahini cookies are Paleo, Vegan and free of the top 8 allergens! Not to mention, the tastiest cookies you'll ever eat. They are soft, chewy and have a slightly nutty flavor thanks to the tahini, but are completely nut free. Trust me when I say this is a recipe you NEED to try!
You just can't beat a chocolate chip cookie. This classic never gets old, especially since there are so many ways to tweak a chocolate chip cookie recipe. For instance, making them egg free and using tahini as I did in these Chocolate Chip Tahini Cookies.
What is Tahini?
For anyone who doesn’t know, tahini is made from ground sesame seeds. Typically, the sesame seeds are hulled (the shell is separated from the kernels) and then roasted and ground to a silky smooth texture. But, there are many different types of sesame seeds and ways to make tahini. So ultimately, the process depends on the company making the tahini.
Sesame seeds have a great nutritional profile. They provide an excellent source of copper. In addition, they are high in manganese, calcium, phosphorus, magnesium, iron and zinc.
Tahini has really taken off within the last year and is used in many grain free recipes. I love using tahini as a nut butter alternative. This way, I can create more allergy friendly recipes (for those that are allergic to nuts).
Ingredients in Chocolate Chip Tahini Cookies
These Chocolate Chip Tahini Cookies contain Paleo, Vegan and allergy friendly ingredients. The four main ingredients include:
It should be obvious that tahini is one of the main ingredients in these cookies, considering the name and all 😉 I don't recommend substituting this ingredient because it is best for optimal taste and texture. However, any drippy nut or seed butter should work as a replacement.
Maple syrup is an excellent natural sweetener and balances out the slight bitterness of tahini. Any liquid sweetener/sugar will work in it's place.
Cassava flour is what really gives these cookies the perfect texture. That being said, if you are looking for a substitute any gluten free flour blend should work. Just be sure to measure by weight when making this substitution. (Cassava flour is quite dense.)
Any variety of chocolate chips will work in this recipe. THIS is the brand I use. Another option is to chop up a bar of dark chocolate or substitute the chocolate for something else entirely.
How to Make Egg Free Chocolate Chip Tahini Cookies
The process for making these cookies is super simple! The hardest part is waiting for the dough to chill. Because yes, to achieve optimal texture, these cookies need to be refrigerated prior to baking. But not to worry - that's a perfect time to do dishes and clean up any mess you make 😉
First, mix together tahini, maple syrup and vanilla in a medium-sized mixing bowl. Add in remaining ingredients, except chocolate chips and mix. After the dough is thoroughly mixed, fold the chocolate chips into the batter.
Next, refrigerate the dough for 30 minutes and preheat your oven to 350 degrees Fahrenheit.
After chilling the dough, remove it from the fridge and scoop the cookies onto a baking sheet. Each cookie is about one tablespoon in size.
Lastly, place the cookies in the oven and bake at 350 degrees for 15 minutes.
Cool on a cooling rack to room temperature and store in an air-tight container.
These cookies can be kept at room temperature for a couple days or stored in the fridge or freezer.
More Nut Free, Paleo Cookie Recipes
For more nut free, Paleo cookies check out these from my site:
- Allergy Free Gingersnap Cookies
- Paleo Thin Mint Girl Scout Cookies
- Tigernut Flour Chocolate Chip Cookies
- Pumpkin Spice Snickerdoodles
Delicious, soft and chewy tahini cookies that are Paleo, Vegan and allergy free.
- In a medium-sized mixing bowl, combine tahini, maple syrup and vanilla.
- Add in remaining ingredients except chocolate chips. Mix well.
- Fold chocolate chips into the batter.
- Refrigerate dough for 30 minutes*
- Preheat oven to 350 degrees F.
- Scoop chilled dough (1 Tbsp per cookie) onto baking sheet.
- Place in the oven and bake at 350 degrees for 15 minutes.
*I highly recommend chilling the cookie dough for at least 30 minutes. You can choose not to chill the dough, but it will result in a much flatter, spread out cookie. Also, cooking time may vary slightly.
Keywords: tahini, cookies, Paleo, Vegan, allergy free, egg free, nut free