Jan 15
Paleo chocolate chunk tahini cookies with puddles of dark chocolate in every bite. These cookies are sweet, chewy, gluten free, dairy free and grain free! Made with almond flour and coconut flour. They’re damn good!
Just because it’s January, doesn’t mean we can’t enjoy some treats. I know that some of us think that January is supposed to be about cleaning the slate and eating as healthy as possible, but I’m here to tell you that it’s important to have a balance in everything we do.
So with that said, I’d like to offer you these DAMN GOOD PALEO CHOCOLATE CHUNK TAHINI COOKIES. They’re gluten free, vegan, grain free and absolutely delicious. What more could you want?
Now I don’t know about you but I’m a firm believer that chocolate chunks are much better than chocolate chips. They melt into gorgeous puddles and each bite contains the perfect amount of sweetness.
The ingredients in these cookies are super simple too!
Tahini: if you haven’t had tahini yet, then what are you waiting for? It’s just ground sesame seeds. My favorite brand is Soom foods, but I also love using the 365 brand from Whole Foods. I would not recommend the Trader Joe’s tahini as it’s much thicker than most tahinis.
Egg or flax egg: I give you the option to use either in this recipe!
Coconut sugar: I love using coconut sugar in recipes because it’s an unrefined sugar replacement for brown sugar or regular sugar in most recipes.
Coconut oil, melted butter or ghee: You can use any of these in this recipe. Personally I love using coconut oil.
Almond flour: My favorite almond flour is Bob’s Red Mill. I prefer to use the blanched super fine almond flour.
Coconut Flour: I like using coconut flour in my paleo recipes because it helps to thicken the dough. You don’t need much. Another option instead of coconut flour might be oat flour; I haven’t tried it, but please leave a comment if you do.
Dark Chocolate: Personally I love using a 72% dark chocolate in this recipe. I recommend coarsely chopping the chocolate so that it’s not overly small.
These cookies are fabulous. Enjoy them warm with a glass of almond, cashew or coconut milk. You’re going to love them!
More paleo cookie recipes:
Paleo No Bake Cookie Dough Truffles
The Best Paleo Chocolate Chunk Cookies
Flourless Paleo Chocolate Almond Butter Cookies
If you make these tahini cookies, please let me know by leaving a comment and rating the recipe below. You can also use the hashtag #ambitiouskitchen on Instagram so I can see your creations! xo.
- Serves: 12 cookies
- Serving size: 1 cookie
- Calories: 202
- Fat: 14.7g
- Saturated fat: 5.2g
- Carbohydrates: 16.7g
- Sugar: 10.5g
- Fiber: 3.5g
- Protein: 4.4g
- Wet Ingredients
- 1 egg*
- 1/2 cup coconut sugar
- 1/4 cup drippy tahini
- 2 tablespoons melted and cooled coconut oil (melted butter or melted ghee will also work)
- 1 teaspoon vanilla extract
- Dry Ingredients
- 3/4 cup fine packed almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (3 ounce) dark chocolate bar (at least 72%), coarsely chopped*
- Fancy Maldon Salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, mix together the following: egg, coconut sugar, tahini, melted and cooled coconut oil and vanilla extract until smooth.
- Next add the dry ingredients: almond flour, coconut flour, baking soda and salt. Mix until a cookie dough consistency forms, then fold in the chocolate chunks. Let dough sit for 5 minutes before rolling into balls.
- Grab about 1 heaping tablespoon of dough with your hands and roll into a ball as best you can. Place ball on cookie sheet and BARELY flatten the top of dough a bit with the palm of your hand.
- Bake for 9-11 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey. Once done baking, immediately sprinkle with Maldon salt. Cool on cookie sheet for at least 5-10 minutes before removing from pan. Makes 10-12 cookies.
Recipe by: Monique // Ambitious Kitchen | Photography by: Eat Love Eat
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Oh, I’ve made these (when you sent out in your newsletter). They are DAMN good!! Always love your paleo cookie recipes.
YES you caught the sneak peek! Glad you love them 🙂
Hey Monique! Have you tried subbing maple syrup for the coconut sugar? I’m out of coconut sugar and wasn’t sure if it’d be an equal swap or not…
Hey Lauren! You could definitely try it. Perhaps use 1/3 cup instead!
We’re not Paleo, would you recommend suubbing regular flour for almond flour, or cake flour? These look Awesome and would live to make if I don’t have to buy a bunch of special ingredients just for this recipe.
Thanks
This recipe was specifically made to use almond flour, so I’m not sure how regular flour will turn out. If you try it let me know! I also have tons of chocolate chip + chocolate chunk cookie recipes on my site with different flours that you can search 🙂
Hi! My husband is allergic to almonds, what flour can I use to substitute it?
Hazelnut flour or cashew flour should work well!
Napkin please, I’m drooling all over myself.
These cookies will do that!
These are STUPID good! Tahini for the win!
Looove tahini! Glad you liked these 🙂
Yay, a recipe that can be made with a flax egg! OMG! These cookies look absolutely divine otherwise with the chocolate chunks and sea salt. Tahini, almond flour, and the coconut sugar definitely are some of the best ingredients to work with!
You’ll have to give these a try! So good.
I’m really curious what kind of baking sheet is pictured above.
Thanks for the recipe. I can’t wait to try it.
It’s about a 9″x13″. Hope you love these!
Tried these with oat flour and they came out amazing! SO good! Thank you!
So happy to hear that!
I have unsweetened tahini, I have seen other types. Can I use unsweetened?
Yes I always use unsweetened like this kind!
What a fabulous recipe to get through arctic vortex. I used Enjoy Life chocolate chunks as the one ingredient I was out of was a chocolate bar (only had 100% dark chocolate)!
Hi, I don’t have tahini at the moment and am wondering if subbing almond butter would work? Thanks!
Omg these were amazing! I’m gf, vegan, and cane sugar free (food allergies 🙁 ) and these made me sooo happy! The texture and sweetness were spot on. I brought them into work and they were a huge hit with everyone. Thanks so much!
Perfect! Glad you loved these 🙂
What sugar substitute did you use? I am also sugar free.
Just checked my pantry and don’t have coconut flour. I do have some rice flour. Can I substitute? Thanks!
I haven’t tested these with rice flour, only coconut flour so I’m not sure how they would turn out.
I made this subbing oatmeal flour for coconut and almond butter for tahini. They flattened like regular cookies but tasted great!!
Swapping the flours will definitely change the texture, but glad you enjoyed them!
Delicious! They just came out of the oven and even better than I expected.
Could I use almond butter instead of tahini? I’m out and my local store doesn’t carry it? 😭
I haven’t tried it, but I think it would be delicious, just beware that almond butter and tahini have different consistencies so be sure to use a drippy all natural almond butter.
I’m trying to cut down on sugar. How do you think monk fruit packets would work?
I was wondering the same thing!
I don’t typically bake with alternative sweeteners, so I’m not 100% sure. Let me know if you try it!
OMG Monique you tahini queenie, these were AMAZING. Jeff and I are gonna polish off the batch in like 2 days!
So glad you guys loved them!! Seriously one of my fav new cookies <3
hello,
i live overseas and we have hulled and unhulled tahini here. can you let me know which one to use in this recipe? i am researching and can not figure it out. thanks! 🙂
Hi! Yes, hulled is best.
you are right, great cookies, very pillowy, I would make them again and again!
sugar balance is great, not super sweet with the 72% cacao bar.
Glad you like them! 🙂
These are really good!! I could seriously eat the whole batch by myself!
These cookies are quick,easy and absolutely OUT OF THIS WORLD! Yum!
YES love them! Glad you found these 🙂
Do these freeze well?
Yes they should!
These cookies are *DAMN* AWESOME!! Every time I make them…a favorite with everyone!
Thank you!
So happy to hear that!!
THESE ARE SO FRIKIN GOOD. I’m obsessed with them and will definitely be making another batch soon.
Just made these with some substitutions (mainly white flour for almond flour and oat flour for coconut, same proportions) and I cooked them for just a little too long but they are delicious!! Love the tahini taste and the thickness
Also made them vegan, not even with flaxmeal but just flaxseeds and the texture is perfect, not crumbly at all. I did add a little rice milk to my dough as it was quite dense, but I think that was due to my tahini being not so drippy.
Your dough was likely dense from the flour substitutions + use of flaxseeds, but I’m glad you enjoyed even with the swaps!
Can I leave the coconut sugar out?
I love your recipes!!
I wouldn’t recommend it – the coconut sugar helps maintain the flavor and consistency in these. You can use brown sugar though if you’d like! Glad you’re loving the recipes here!
These a great! You don’t taste the “healthy” in these at all! I couldn’t stop at eating just just one!
So glad you loved them! They’re one of my favs even though they’re “healthy” 🙂
This recipe is incredible!! The cookies came out perfect after 10 minutes and i’ll be making another batch this week as they disappeared within the day. I used chocolate chips because I couldn’t find any other sugar free dark chocolate, and they still came out great. Thank you!
Perfect!! So happy to hear that 🙂
these were DELICIOUS. Used GF flour mix instead of the coconut flour (didn’t have in the pantry) and Lindt Thanks! * put some in the freezer and they were perfect too.
Glad that swap worked out! Perfect freezer-friendly treat 🙂