Damn Good Paleo Chocolate Chunk Tahini Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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.

chocolate chunk tahini cookies with text overlay

So with that said, I’d like to offer you these DAMN GOOD PALEO CHOCOLATE CHUNK TAHINI COOKIES. They’re gluten free, vegan-friendly, 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.

tahini cookies on a sheet pan

Here’s what you need to make these tahini cookies:

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 virgin coconut oil.

Almond flour: my favorite almond flour is Bob’s Red Mill. I prefer to use the blanched super fine almond flour for these cookies for a smooth texture.

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.

paleo chocolate chunk tahini cookies with a bite taken out
These cookies are fabulous and SO easy to make. Enjoy them warm with a glass of almond, cashew or coconut milk. You’re going to love them!

stacked paleo chocolate chunk tahini cookies with a bite taken off the top

More paleo cookie recipes:

Paleo No Bake Cookie Dough Truffles
The Best Paleo Chocolate Chunk Cookies
Paleo Ginger Molasses 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.

Damn Good Paleo Chocolate Chunk Tahini Cookies

5 from 21 votes
Course Cookies, Dessert, Gluten Free, Grain Free, Paleo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12
Damn good paleo chocolate chunk tahini cookies with puddles of dark chocolate in every bite. They're perfectly sweet, chewy, gluten and grain free!


  • Wet Ingredients
  • 1 egg*
  • 1/2 cup coconut sugar
  • 1/4 cup 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


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together the following: egg, coconut sugar, tahini, melted and cooled coconut oil and vanilla extract until smooth.
  3. 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.
  4. Grab about 1 heaping tablespoon of dough with your hands and roll into a ball. Place ball on cookie sheet and flatten the top of dough a bit with the palm of your hand.
  5. 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 minutes before removing from pan. Makes 10-12 cookies.

Recipe Notes

To make vegan: Feel free to use 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of an egg. Let the mixture sit for 5 minutes before using. Also make sure you are using a vegan chocolate.

Instead of chocolate chunks, you can feel free to use 1/2 cup chocolate chips

Servings: 12 cookies
Serving size: 1
Calories: 202kcal
Fat: 14.7g
Saturated fat: 5.2g
Carbohydrates: 16.7g
Fiber: 3.5g
Sugar: 10.5g
Protein: 4.4g

Recipe by: Monique // Ambitious Kitchen | Photography by: Eat Love Eat

Never miss a recipe!

Never miss a recipe!

Join our list and you’ll receive a free download of our Top 15 most loved recipe creations for free.

Leave a comment & rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Show Comments
You might also like

Send this to a friend