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:
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