Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

HOLY MOLY. I HIT THE COOKIE JACKPOT!

Me and cookies haven’t always had the best relationship. Either they turn out really gummy from flaxseed or they crumble and fall apart. 

But not these little gems! We have a great new relationship now because of these Tahini Chocolate Chunk Cookies that are vegan and gluten free, and seriously scrumptious. 

I also feel more at peace having a cookie recipe I can rely on, especially for parties and such, LOL!

They’re crispy on the outside and chewy on the inside, which is something I’ve never been able to accomplish until this recipe! Eek! They are a dream come true. Maybe it’s the tahini?! Also we aren’t using any oil, just tahini.

I consider these “superfood cookies”, and sometimes have them with my morning coffee or with almond milk for an afternoon treat. OH MY HEAVENS, they’re just too perfect. Go make them ASAP!

!

Ingredients:

• 1 cup coconut sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt 
• 1 cup tahini (stirred well)
• 1 tablespoon vanilla 
• 1 egg
• 1/2 cup chopped dark chocolate bar (about 2 ounces)

Directions:

1. Preheat oven to 350°F.
2. In a medium sized mixing bowl, combine coconut sugar, baking soda, and salt. Whisk briefly.
3. Add tahini, vanilla, and egg to bowl, and use a spatula to stir until a stiff, sticky batter forms. Fold in chopped chocolate.
4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres 2 inches apart of a baking sheet lined with a Silpat (affiliate link!) or parchment paper, and flatted slightly with your fingers.
6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.