Healthy-ish tahini chocolate chip cookies can be yours in under an hour. This easy tahini cookie recipe takes moments to stir together and turns out cookies with crisp edges and soft, chewy middles, no chilling required. You won't believe they're paleo, gluten-free, and vegan to boot. Thanks to Raaka Chocolate for sponsoring this post!
It is a well-known tenet of Bojon that "the freshly-baked chocolate chip cookie in your mouth is the best chocolate chip cookie ever." Crispy on the outside, chewy in the middle, with puddles of melted chocolate and notes of vanilla and butterscotch – even when chocolate chip cookies are bad, they're still pretty good.
BUT THESE. These may be my favorite chocolate chip cookies I've ever made, and that's saying a lot. Over the years, I've made chocolate chip cookies with buckwheat flour, with chestnut flour (in my cookbook), teff flour and with rye flour and whiskey. I've flavored them with brown butter, with peanut butter, with almond butter, with three kinds of chocolate, with ginger spice and molasses, and with oats and cacao nibs. In 2015 I developed some vegan gluten-free tahini oatmeal chocolate chip cookies for GFF magazine which I shared here on TBG earlier this year. They became an instant quarantine favorite!
But sadly, I couldn't partake in oatmeal cookies once I started a grain-free elimination diet shortly after lockdown. So this is my grain-free variation, and they are every bit as satisfying if not more so.
Tahini Cookies FTW
These salted tahini chocolate chip cookies come together in minutes, spread just the right amount in the oven, and develop the most addictively crispy edges and plush middles. They burst with the flavors of sesame tahini, vanilla, and dark chocolate, all kissed with crunchy flakes of sea salt. The formula doesn't seem like it should work, but it does, beautifully, every time, as though by magic.
These tahini cookies also happen to be the most allergy friendly cookies to appear on this site. They're all the "frees": gluten-free, grain-free, egg-free, dairy-free, nut-free, and even refined sugar-free, thanks to maple-sweetened chocolate. I based the recipe on my vegan paleo chocolate chip cookie recipe, which uses cashew butter as the base. The recipe just needed a few small tweaks, but I tested this variation 8 times to get it just right. Needless to say, we've eaten A LOT of cookies this past month. Not complaining.