Is there anything more classic than a chocolate chip cookie? That’s probably why there are millions of chocolate chip cookie recipes out there. But, there just aren’t that many grain-free and dairy-free chocolate chip cookie recipes out there that actually have the taste AND texture of a REAL chocolate chip cookie. It’s kind of a hard thing to create.
I have a friend who LOVES chocolate chip cookies. When she went gluten-free, grain-free, and dairy-free I asked her what food she missed the most and would love a recipe for. COOKIES! Just give her all the cookies.
I gave her a chocolate chip cookie recipe I made and liked, but I wasn’t quite satisfied with it. So, I kept researching, thinking, and testing.
And then I made these amazing Tahini Chocolate Chunk Cookies! They have those glorious crinkles all chocolate chip cookies should have and big puddles of chocolate. And beautifully crisp edges with chewy centers. The tahini is nuanced, just enough to give a lovely nuttiness that compliments the smooth dark chocolate. They are everything chocolate chip cookie dreams are made of AND they are gluten-free, grain-free, and dairy-free!
Tahini Chocolate Chunk Cookies
- 1/4 cup coconut oil (room temperature)
- 1/4 cup smooth tahini (room temperature, I like Trader Joe’s)
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 6 oz. dark chocolate, chopped into big and small pieces (I like Guittard’s Semisweet Chocolate Baking Bars 64% Cacao)
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Roughly chop the chocolate and set aside.
3. In a large mixing bowl, add the coconut oil, tahini, and sugar. Mix with a spoon, or, silicone spatula until completely combined.
4. Add the eggs and vanilla and beat for 3 minutes with an electric mixer on medium speed.
5. Add the almond flour, tapioca flour, sea salt, and baking soda. Mix with a spoon until completely combined. Fold in 3/4 of the chocolate.
6. Refrigerate for 4 hours, or, longer.
7. Use a size 20 cookie/ice cream scooper and scoop a ball of dough (or, scoop about 2 tablespoons of cookie dough and roll into balls). Evenly space each ball of cookie dough 2 inches apart on a baking sheet. Put a couple of big chocolate chunks on top of each cookie dough ball (this helps create those beautiful puddles of chocolate on the cookie).
8. Bake for 10 minutes. Take out of the oven and rap the cookie sheet on the counter, or, stovetop 3-5 times (this helps the cookies get all crinkly, with crisp edges and chewy centers).
9. Continue baking for 3-4 minutes (the edges should be golden brown). Remove from the oven. Cool on the cookie sheet for 10 minutes.