These buttery Gluten Free Tahini Cookies are so warming and earthy. Made with tahini and chocolate chips, they’re completely gluten free, delightfully chewy, and free of most allergens!
In case you don’t know by now, I really love making cookie recipes with better-than-average ingredients. Chickpea Cookies, Flourless Almond Butter Cookies, and Chocolate Avocado Cookies are just a few out of the bunch! These tahini chocolate chip cookies are no different, as they’re made with gluten free ingredients, natural sugars, and free of most allergens. Every bite is as moist and sweet as a classic cookie!
- Using tahini instead of nut butter gives these cookies added antioxidants and promotes brain health.
- A delicious nut-free alternative that’s just as creamy and soft as peanut butter.
- The cookie dough comes together easily in one bowl!
- Tahini - Made from ground up sesame seeds, this nut-free sesame seed butter lends an earthy and creamy flavor when it’s used in cookies. Think of it like peanut butter for grown ups.
- Eggs - To help the cookies bind together.
- Coconut flour - Or use almond flour if you don’t have an aversion to nuts.
- Honey - For a touch of natural sweetness. Maple syrup works too!
- Coconut sugar - I like the combination of coconut flour and oil with coconut sugar, but you can always swap this for cane sugar instead.
- Cinnamon - Tahini and warm seasonings are a match made in heaven. You can always add more if you like, such as nutmeg, ginger, or cardamom.
- Chocolate chips - To really help the cookies pop! If you want, use chocolate chunks, sesame seeds, dried fruit, or pomegranate seeds instead.
Step 1: Combine the wet ingredients. Whisk the eggs in a bowl before adding in the honey, tahini, coconut oil, vanilla, and coconut sugar.
Step 2: Finish the cookie dough. Add the coconut flour, baking soda, salt, cinnamon, and chocolate chips to the same bowl. Carefully stir it all together without overmixing the dough.
Step 3: Roll the cookie balls. Use your hands to roll small portions of the dough into balls (these don’t have to be perfect) and place them on a prepared baking sheet. Press the balls down to flatten them slightly.
Step 4: Bake the cookies. Bake until the edges are set. Let them cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
Expert tips and FAQs
- The dough will be on the sticky side but that’s ok. Whatever you do, don’t overmix the dough or else the cookies will be too dense.
- If the dough is sticking to your hands, wet your hands with some water beforehand.
- You can replace the tahini with sunflower seed butter or any nut butter you like.
Do I need to chill the cookie dough?
You can leave the dough in the fridge for a few hours if you’d like or if it’s a hot day. Otherwise, it’s not necessary and the unchilled cookie dough balls won’t spread too much in the oven.
Can they be made vegan?
I haven’t tested it but you could try making the tahini cookies with flax eggs and maple syrup instead of eggs and honey. To make 2 flax eggs, whisk 2 tablespoons of ground flaxseed and 5 tablespoons of water together.
Can I use peanut butter instead of tahini?
You sure can! Tahini is great for those who want to avoid allergens but you can always use all natural peanut butter if you don’t have any problems with nuts.
What does tahini do in baking?
Tahini is made from ground sesame seeds (just like almond butter is made from ground almonds) and acts just like other nut butters in baking. While it does taste nutty, tahini packs in more of a savory sesame flavor. It’s a great ingredient for those with nut allergies or sensitivities.
Room temperature: The cookies will stay fresh in an airtight container on the kitchen counter for up to 7 days.
Refrigerator: To keep them fresh a little longer, store the cookies in the fridge instead.
Freezer: To freeze the unbaked cookie balls, let them freeze completely on a baking sheet. Once they’re frozen solid, transfer them to a sealed ziploc bag or container and freeze for up to 3 months. To freeze the baked cookies, keep them in a sealed bag or container and freeze for up to 3 months.
More gluten free desserts
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Gluten Free Tahini Cookies
- 2 eggs
- 1/2 cup tahini
- 1/4 cup honey or maple syrup
- 2 tablespoon coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla
- 1/4 cup coconut sugar
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup chocolate chips or chopped chocolate
- Preheat oven to 350° and line a large baking sheet with parchment paper, or spray with nonstick spray.
- Whisk the eggs together in a large bowl, then add the honey, tahini, coconut oil, vanilla, and coconut sugar to that same bowl and whisk to combine.
- Add the coconut flour, baking soda, salt, cinnamon, and chocolate chips to that same bowl and stir with a rubber spatula until the ingredients are incorporated, being careful not to over-mix.
- Use your hands to scoop the dough up and roll it into balls (Note: the dough will be a little sticky -- the balls don't have to be perfect); place the balls onto the baking sheet, then use your hands to press them down to flatten them into cookies.
- Bake them for 7-8 minutes until the edges are set. Remove them from the oven and let them sit on the baking sheet for 1 minute before carefully transferring them onto a cooling rack. Enjoy!
UPDATE NOTE: This post was originally published in October 2016. It was updated with new text and photos in August 2021.