Made with only 7 ingredients, these Flourless Salted Tahini Chocolate Chip Cookies are the easiest gluten-free, grain-free, nut-free, vegan cookies to satisfy any cookie craving in just 20 minutes!
This is a sponsored post written by me on behalf of Mighty Sesame Co. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much!
They say that third time’s the charm… and that’s exactly the case with these Flourless Tahini Chocolate Chip Cookies! the first batch turned out super gooey- like they didn’t bake at all. The second batch tasted freaking delicious, but they were too flat- not at all how I envisioned these cookies to look. So, I set out for a third time to make them taste AND look good 😉 Thanks to Mighty Sesame Co. Organic Tahini… mission accomplished.
I love these cookies for so many reasons:
1. They are simple. We’re talking 7 simple ingredients and 20 minutes total.
2. While they use tapioca starch, they are considered flourless- which makes them not only gluten-free, but also grain-free!
3. They are nut-free! A lot of flourless cookies use almond flour… but not these! AND with the use of Mighty Sesame Co. Organic Tahini they are able to remain moist, nut-free, and actually contain some plant-based protein 😉
4. They are vegan, and in fact, with the use of flaxseed meal to replace the eggs they actually contain some fiber! Sneaky, eh?!
5. And if that’s not enough to sell them, they are freaking delicious and will definitely satisfy your cookie craving, hands down.
I really like using tahini in my dessert recipes, just check out these Triple Berry Tahini Crumb Bars for example, and tahini and chocolate together is a dream. But you have to make sure you have high quality tahini like Mighty Sesame Co. that lends to be just the right creamy consistency to make these Flourless Salted Tahini Chocolate Chip Cookies just the right texture and not crumbly and dry.
Mighty Sesame’s one-ingredient, vegan, gluten-free, non-GMO tahini comes in a super convenient shake and squeeze bottle, not in a goopy jar where stirring is needed. This cuts down on prep and clean up time making these cookies a keeper for sure! 😉 Not to mention the tahini kicks good ol’ regular chocolate chip cookies up a notch.
I also use maple sugar (not syrup) in this recipe- you can buy it on Amazon, but if you aren’t able to find it you can use coconut sugar, brown sugar or regular cane sugar, although I have not tried those alternatives because I am a HUGE fan of maple sugar. Besides, the maple flavor paired with the tahini in these cookies is perfection!
And let’s not forget about the salted part! There’s no salt in the cookie dough because we’re letting the salt shine right on top of these delicious cookies for yet another fabulous flavor combo. I used flaked salt and it’s the most perfect finishing touch to add even another layer of deliciousness to these cookies. You can also use sea salt if you can’t find flake salt. Again, Amazon! haha. Such simple ingredients that pair so well together and all bring something so unique to this cookie recipe.
So there you have it! A successful, easy, delicious cookie recipe. Oh, and also, no one will judge you if you eat these for breakfast either 😉 I would love for you to leave a comment below and don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles with all your wonderful Flourless Salted Tahini Chocolate Chip Cookies! #HealthyLittleVittles #HealthyLittleSweets
- 4 flax eggs (4 tablespoons ground flaxseed meal + 1/2 cup water)
- 1 cup tapioca starch
- 1 teaspoon baking powder
- 3/4 cup maple sugar* (may substitute with coconut sugar)
- 1 teaspoon pure vanilla extract
- 1 cup Mighty Sesame Co. Organic Tahini
- 1/2 cup dark chocolate chips
- flake/sea salt for garnishing
- Preheat the oven to 350 degrees F. Make the flax eggs by combining the flaxseed meal and water together in a bowl and let it sit to 'gel up'
- In a large bowl, whisk together the tapioca starch, baking powder and maple sugar.
- Add the vanilla, tahini and flax eggs to the bowl with the tapioca and sugar and mix until a batter forms, then fold in the chocolate chips.
- Line a baking sheet with parchment paper, then using a cookie scoop (about 2 heaping tablespoons of batter per cookie), scoop the cookie dough onto the baking sheet leaving a few inches in between cookies.
- Bake the cookies for 10-12 minutes, they should just start to look golden- avoid over baking unless you like crunchier cookies.
- Remove the cookies from the oven and let them cool for a few minutes, then using the back of a small bowl gently flatten the cookies, not too flat. Let them fully cool to set up completely and then enjoy!
* I personally love the maple sugar paired with the tahini flavor but you can also use coconut sugar or organic brown sugar, although I have not tested either of those.