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Chocolate Chip Tahini Cookies

Cook Time 12 minutes
Servings 18 cookies

Ingredients

  • ½ cup coconut sugar
  • ¼ cup coconut oil, melted
  • ¼ cup tahini (the runny kind, like my fav SoCo Tahini)
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup almond meal
  • ¼ cup tapioca flour/starch
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup chocolate chips or chunks, plus more for ‘studding’

Instructions

  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • In a bowl, whisk together the coconut sugar, coconut oil, tahini, egg and vanilla until smooth.
  • Add the remaining ingredients and mix until everything is combined (the dough will be sticky!).
  • Use a tablespoon to scoop about 18 small cookies onto the baking sheet. The cookies will spread so make sure there is space (only if you care about how they look!). Place some extra chocolate chips on top of cookies that look like they need some!
  • Bake for 10-12 minutes, or until the cookies are very light golden color. They will not look or feel done, but once they cool they will be perfect!

Notes

Tips and tricks for the best Chocolate Chip Tahini Cookies

  1. You know the cookies are done when they just start to turn a slightly darker shade. If you want them super soft, bake for less time!
  2. Make sure to use good tahini that is runny and smooth, like this SoCo Tahini.
  3. The cookies will spread a lot, so make sure there is space between the cookies. If you don’t care then load it up and just cut them after they cool!