Almond Flour Tahini Chocolate Chip Cookies
These Almond Flour Tahini Chocolate Chip Cookies are soft, chewy, and packed with rich dark chocolate and nutty tahini flavour. Made with almond flour, they’re naturally gluten-free and grain-free, making them the perfect homemade cookie for an everyday treat, holiday baking, or sharing with family and friends.
What You’ll Love About Gluten Free Tahini Chocolate Chip Cookies
After years of searching for a gluten-free, grain-free chocolate chip cookie recipe that actually tastes good, I’ve finally created one that checks all the boxes! These Almond Flour Tahini Chocolate Chip Cookies are everything I’ve been looking for—and more.
I usually enjoy a little dessert after dinner, and these cookies have quickly become one of my go-to treats. They’re ooey, gooey, and perfectly chewy in all the best ways.
As the name suggests, they’re made with almond flour, which is naturally gluten-free, grain-free, and lower in carbs. Not only does it add a lovely nutty flavour, but it also creates that soft, chewy texture that makes these cookies so satisfying.
For the chocolate, I prefer using dark chocolate to give them a deeper, richer taste—but milk chocolate works beautifully if you prefer something sweeter. And for those who love a sweet-and-salty combo, I highly recommend finishing them with a sprinkle of flaky sea salt on top. It adds the perfect contrast and, in my opinion, takes them to the next level. So good!
What You’ll Need to Make Almond Flour Chocolate Chip Cookies
A few things to keep in mind:
- Tahini – Tahini is essentially 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 found in the grocery store with the other nut and seed 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.
- 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.
- Almond flour – I love using almond flour for 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 dark chocolate chunks and chips but use whatever you have! I love the dark chocolate as it creates a more rich contrast in flavour, but milk chocolate works too.
- Flake sea salt – The flake sea salt is not required but HIGHLY recommended! It totally levels up the experience of the cookie, in my opinion. If you’re not a sweet and salty fan – 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.
Almond Flour Tahini Chocolate Chip Cookies
Equipment
- 2 Baking Sheets
Ingredients
- 1/3 cup unsalted grass-fed butter at room temperature
- 2 tablespoons tahini
- 2 tablespoons cashew butter
- 1/2 cup organic brown sugar
- 2 tablespoons xylitol or granulated sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips plus more for topping
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, mix the softened butter, tahini and cashew butter until smooth. Add the sugars, egg and vanilla and continue mixing until smooth.
- Add in the almond flour, baking soda and salt until mix again until combined. Fold in the chocolate chips.
- Refrigerate the dough for about 60 minutes.
- Preheat the oven to 350F.
- Spoon 2 tbsp chunks of cookie dough onto the baking sheet and slightly flatten them with the palm of your hand. Nestle extra chunks of dark chocolate on top.
- Bake for 8-9 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!