Almond Flour Tahini Chocolate Chip Cookies
Almond Flour Tahini Chocolate Chip Cookies
What I love about Almond Flour Tahini Chocolate Chip Cookies
Finally, after years of searching for a gluten-free, grain-free chocolate chip cookie recipe that actually tastes good, I have made one! These Almond Flour Tahini Chocolate Chip Cookies are perfect. I like a little dessert after my dinner and these are one of my favourite things to go for.
As it states in the name, they’re made with almond flour which is naturally gluten-free, grain-free and lower in carbs. The texture is soft and chewy with lots of pockets of gooey chocolate. I like to use dark chocolate for more of a richer flavour, but milk is delicious too. And if you’re a sweet and salty fan, then I would highly recommend sprinkling a little flake salt on top. Drool! It definitely makes it in my opinion.
What you will need to make Almond Flour Tahini Chocolate Chip Cookies
Here’s a list of ingredients that you will need:
Butter - Always be sure to use unsalted butter for baking so the result isn’t overly salty. That way we can control how much salt we add. If you can find organic or grass-fed butter it will make a difference in flavour for sure, but it’s not necessary.
Tahini - Tahini is basically sesame seed butter. You can find it in the peanut butter section at the grocery store! It can be either raw or roasted; I like roasted.
Cashew butter - Cashew butter can be a little harder to find, but if your grocery store carries it, it will be with the peanut butters. If you can’t find it, you can make your own at home if you have a good food processor. Just type “homemade cashew butter” into Google. One batch will last you forever!
Brown sugar - You can use brown sugar or a brown sugar alternative that measures 1:1 to regular sugar. I usually substitute for a sugar-free brown “sugar” to make them even healthier.
Xylitol - Xylitol is such a great sugar-free alternative. It’s one of my favourites and it actually has dental hygiene benefits too! You can find it at most health food stores.
Egg - You just need one egg, at room temperature, for this recipe!
Almond flour - Almond flour is my flour of choice for this recipe. I love to use it in my baking because it’s naturally gluten-free, grain-free and lower in carbs. Make sure you are using almond flour and not almond meal.
Chocolate chunks - I like to use a mix of chocolate chunks and chocolate chips but use whatever you prefer here! I also love to use dark chocolate as it creates a more rich contrast in flavour. Milk chocolate works just fine too.
Flake sea salt - The flake sea salt is not required but HIGHLY recommended! Seriously, it levels up the experience of the cookie in my opinion. If you know that you’re not a sweet and salty fan then sure that’s ok. But, if you’re open to trying it, I promise you won’t regret it! Just don’t over-do it. You only need a light sprinkle on top. Then it’s perfect.
You will also need a few basics:
Vanilla extract
Baking soda
Salt
Almond Flour Tahini Chocolate Chip Cookies
Almond Flour Tahini Chocolate Chip Cookies
Ingredients
- 1/3 cup unsalted grass-fed butter, at room temperature
- 2 tbsp tahini
- 2 tbsp cashew butter
- 1/2 cup brown sugar
- 2 tbsp xylitol (or regular sugar)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 2 1/4 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chunks or chips, plus more for topping
- flake sea salt, for finishing
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, beat the butter, tahini and cashew butter until smooth. Add the sugars, egg and vanilla and continue beating until smooth.
- Add in the almond flour, baking soda and salt until mix again until combined. Fold in the chocolate chunks.
- Refrigerate the dough for about 60 minutes.
- Preheat your oven to 350F.
- Spoon 2 tbsp chunks of cookie dough onto the baking sheet and slightly flatten them. Nestle extra chunks of dark chocolate on top.
- Bake for 8-10 minutes or until the edges are just slightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Finish with flake sea salt and enjoy!