Chocolate Chip Tahini Cookies

Chocolate Chip Tahini Cookies

My quest for a healthy, almond meal based chocolate chip cookie is now over. After testing different flour combinations, this one is by far my favorite!

I use a combination of almond meal and tapioca starch/flour (same thing) to create the perfectly soft, chewy texture. They’re sweetened with coconut sugar for a rich, caramel-y sweetness and studded with dark chocolate chunks.

This is a no fuss, simple recipe that’s easy to throw together — all you need is one bowl!

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What is tapioca flour and tapioca starch?

Tapioca flour and starch are the same thing and is made from the crushed up pulp of cassava root. It’s used a lot in place of cornstarch to thicken sauces and in baking to create a chewy, crispy texture. You can find it in most grocery stores or online — my favorite is this Bob’s Red Mill Tapioca Flour.

Is there a substitute for tapioca flour?

It depends on how you use it, but for the most part you can substitute arrowroot starch or sometimes cornstarch. For this recipe, it’s best to stick with tapioca!

How do you make gluten free chocolate chip cookies?

There are a lot of gluten-free flour blends out there that you can use in place of refined white flour. However, I prefer to use combinations almond flour, oats, coconut flour, tapioca flour etc… to get a better texture that I can control.

Ready for the oven!

Ready for the oven!

Tada!

Tada!

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Chocolate Chip Tahini Cookies

Makes 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!

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!