Big Soft Paleo Chocolate Chip Cookies with Tahini (Nut Free)

These big soft paleo chocolate chip cookies have the perfect chewy texture with a great nutty flavor thanks to tahini.  They’re dairy-free, gluten-free, grain free and nut free as well.  Perfect for snacks and desserts, these cookies are thick and decadent yet healthy!

You just can’t keep me away from my chocolate chip cookies – they’re one of life’s greatest dessert pleasures (duh) and you simply can’t EVER have enough chocolate chip cookie recipes! These, my dear paleo friends, are deliciously special cookies.  First, the flavor is absolutely out of this world – thanks to the fact that I used tahini.

Don’t be scared of tahini if you haven’t baked with it yet – as long as you use a quality tahini (not bitter!) you are in for an amazing treat.

INGREDIENTS

• 1 egg + 1 egg yolk room temp
• 2/3 cup tahini *
• 1/3 cup pure maple sugar or coconut sugar
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/3 cup coconut flour
• 1/4 cup arrowroot flour or tapioca
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 1 cup dark chocolate chips or you can make your own**

INSTRUCTIONS

1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
2. In a medium bowl, combine the flours, baking soda and salt, set aside.
3. In a large mixing bowl using an electric mixer, cream together the tahini, maple sugar and syrup on medium speed until smooth. Add in the egg, egg yolk and vanilla and continue to mix on low speed until smooth.
4. Using a spoon or spatula, stir the dry ingredients into the wet until fully combined, then stir in the chocolate chips/
5. Chill dough in the refrigerator for 20 minutes. Scoop dough with a medium cookie scoop 2” apart on the parchment lined baking sheet, using 2 baking sheets if necessary. If you use 2, bake only one batch at a time.
6. Please visit Big Soft Paleo Chocolate Chip Cookies with Tahini (Nut Free) for full instructions.