Life Changing Tahini Chocolate Chip Cookies

September 3, 2018

Welcome to the only cookie you need in your life, my Life Changing Tahini Chocolate Chip Cookies, a recipe with “Life Changing” in its title for very good reason. These cookies are truly life changing!

They are paleo-friendly, gluten-free, grain-free, and they can be made vegan and nut-free too, which means that people with various food aversions, allergies, and what not, will likely have their lives changed too. And that texture? They are lightly crispy on the outside, perfectly soft and chewy on the inside, and they melt in your mouth.

Life changing tahini chocolate chip cookies recipe by Nicole Modic.

How the Life Changing Tahini Chocolate Chip Cookie was born

This recipe was created by mistake! We were returning home from a family vacation, and during the car ride home, I was craving tahini and chocolate, two of my favorite things. When we got home, I threw my luggage down and ran straight to the kitchen to make my quick and easy  Sea Salt Chocolate Chip Tahini Truffles. 

But as I started mixing the dough, I wasn’t that excited anymore – I wanted cookies! So I tossed the bowl of dough in the fridge and came back about 30 minutes later, and decided to experiment by adding an egg and baking soda to the already freezing cold dough. I wasn’t sure what to expect when I formed cookies and baked them.

But you guys…the result was magic. The exact proportion of the dough ingredients, plus my new technique of adding the dough and baking soda to the hard (cold) dough, led to a thick cookie with the perfect crisp on the outside and soft, chewiness on the inside.

And depending on what chocolate chips you use, dare I say that this recipe gives Levain Bakery a run for its money, but even if you don’t agree, the one thing we can all agree on, is that the ingredients are healthier for you, and these cookies make you feel good!

Life changing tahini chocolate chip cookies.

What ingredients do you need to make these Life Changing Tahini Chocolate Chip Cookies?

That’s a great question and I’m glad you asked. I am going to list them all out for you here, along with substitutions that I know work as well. If I haven’t covered anything, feel free to scroll through the comments left by others readers, who have kindly shared their substitutions! And if you still have a question, just send me a message on Instagram, that’s always the quickest way to get a hold of me!

Almond Flour

I created this recipe with almond flour, and that’s because I love sneaking in extra protein from the almonds as well as those healthy fats — think of these as cookies that keep you full instead of leaving you hungrier! If you are nut-free or can’t find almond flour (and also, I get that almond flour is expensive), you can substitute for oat flour, regular flour, coconut flour, all in the same ratio – 1 cup!


For people that are new to tahini, tahini is ground up sesame seeds, that becomes a paste. The consistency is like a nut butter that looks like peanut butter, and the best way I can describe the taste, is that it tastes nutty.

But it’s nut-free. I know, not too helpful – ha! So many people have reached out to tell me that they weren’t big fans of tahini before discovering this recipe, and that this recipe has completely changed their mind about it!

My recommendation is to find a liquidy tahini for the best result. I always recommend Soom Foods Tahini, which I purchase on Amazon, but Whole Foods also makes a decent one! And so does Trader Joe’s!

If tahini just isn’t your thing, you can substitute the tahini for any nut butter you like: almond butter, peanut butter, cashew butter, and even sunflower seed butter. Just know that if you use sunflower seed butter, the cookies will be green inside! Why? Because of the reaction between baking soda and sunflower seeds! It’s kind of cool…think of doing that to impress your friends on St. Patrick’s Day!

Maple Syrup

Now, you guys! This recipe makes 16 cookies and only calls for 1/2 cup of maple syrup, which I think is pretty damn impressive. I love using maple syrup because I love that maple taste, but others have used liquid sweeteners with success! I also know that honey works, as does coconut sugar. If you are using coconut sugar, just make sure that your tahini is nice and liquidy, since you aren’t getting the extra moisture from the liquid sweetener.


This recipe calls for one egg! And you can definitely substitute the egg for a flax egg. To make a flax egg, all you do is get out a small bowl, and whisk together 1 tablespoon ground flax seed meal with 3 tablespoons water, and let it sit for about 5 minutes to thicken. And yes, you treat it like the regular egg, and add it to the dough batter after the dough has chilled for 30 minutes, along with the baking soda.

Baking Soda

You need it. This is what make the cookies rise and creates that magical texture I talked about above!

Chocolate Chips

To keep this recipe refined sugar free, I used dairy free chocolate chips. But you can feel free to use any chocolate chips you want, or even chop up a chocolate bar and toss it in. And when it comes to the amount, I always go for the full cup of chocolate chips, because when it comes to chocolate, we measure from the heart!

Collagen Peptides

This ingredient is optional. It doesn’t change the cookie texture whether you use it at all. I love adding a scoop of collagen peptides simply to get in some extra protein, and it has no flavor, so why the heck not. If you are vegan or don’t have any, just omit it and you’ll be A-okay!

Sea Salt Flakes

You don’t need these, but I personally think the addition of the sea salt flakes adds the best touch, for that perfect combination of sweet and savory!


These life changing tahini chocolate chip cookies are the best paleo-friendly, grain-free, and gluten-free cookies around.

How to Store Life Changing Tahini Chocolate Chip Cookies

This question comes up a lot, and it’s very important that you follow my storage instructions. Why? Because these cookies don’t contain any preservatives that would allow you to keep them on your kitchen counter for two weeks, you need to store them properly 🙂

They can stay out for 1 day, but then I recommend transferring them to a glass storage container and keeping them in the refrigerator. They will last for up to one week. But you guys – if you are anything like me, the entire batch will be gone in a matter of a few days! To warm them, you can place them in the oven for a few minutes to crisp up or just let them get room temp and enjoy!

You can also freeze the dough if you don’t want to make an entire batch of cookies, and dough will stay fresh in the freezer for up to three months.

Want more variations on my Life Changing Tahini Chocolate Chip Cookies?

Once you’ve made my Life Changing Tahini Chocolate Chip Cookies, you can then branch out and make my variations on the OG recipe, including my Pumpkin Tahini Chocolate Chip Cookies, Espresso Tahini Chocolate Chip Cookies, Oatmeal Tahini Chocolate Chip Cookies, and even my Gingerbread Tahini Chocolate Chip Cookies.

If you make my Life Changing Tahini Chocolate Chip Cookies, be sure to leave a review below and tag me on Instagram and use the hashtag #LCTCCC! I would love to see them and I can repost on my stories!

Life Changing Tahini Chocolate Chip Cookies

Author: Nicole Modic of @KALEJUNKIE

SERVES 16 cookies
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These Life Changing Tahini Chocolate Chip Cookies are the best paleo-friendly, grain-free and gluten-free cookies around. If you haven't tried them yet, your life is about to be changed!


  • 1 cup almond flour
  • 1 cup tahini (I recommend Soom Foods, but any liquidy tahini will work)
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of chocolate chips
  • 1 scoop collagen peptides optional
  • sea salt flakes for topping


  • Line a baking sheet with parchment paper and set aside.
  • In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
  • The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
  • While the dough is chilling, preheat oven to 350 F.
  • Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form 16 cookies.
  • Bake for 10-11 minutes.
  • Remove from the oven and let the cookies settle before eating!
  • The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
  • Sprinkle sea salt flakes on top.
  • Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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  1. 5 stars
    These cookies we’re my Intro to Kale Junkie. (Ironic to me 🤷‍♀️My son, who just sat for the California Bar,) shared the recipe. It’s our favorite. I make them all the time. I plan to try a tweak on the recipe as well.

    Thank you and I look forward to meeting you one day in Cali♥️

    Stay Well, Stay Strong & always remember “Life
    Is NOW”

    • So happy to hear that you and your son love them, Suzette! These cookies are my favorite, and many people’s introduction to my recipes. It makes me so happy every time! I hope the Bar went well for your son!

  2. I’ve been meaning to make these for forever and they did not disappoint! Such a simple recipe with minimal ingredients and SO delicious!!

  3. 5 stars
    I was surprised at how good these tasted! I was worried the tahini would give a weird flavor. But it didn’t. I used the Sprout’s brand unsalted organic tahini and Hu gems for my chocolate chips. I love the gems. They are to die for.

    • The Sprout’s tahini + Hu gems are the PERFECT combo for these cookies! So happy you loved them, Basmah, and thank you for your review!

  4. I can use some Life Changing Tahini Cookies right now!! I am going to make them. I have all the necessary ingredients!

  5. Wow wow wow. This is admittedly my recipe of yours I’ve ever made and omg am I excited to try more! These cookies are beyond tasty – even the raw dough was heavenly! Quenched my 7 month pregnant craving and even my husband who never likes my “healthy” cookies loved these! Thank you!!!

    • Aww I’m so happy to hear that Jenn! Thank you so much for the sweet words, and congrats on the new addition to your family!

  6. 5 stars
    Run, I repeat, RUN to your kitchen to make these. Finally just made these for the first time tonight and as I’m eating them had to come and write a review. Words can not describe how good they are! Life-changing is an accurate description for sure!

    • I’m so thrilled tat you love these cookies so much! Thank you so much for your sweet review, Michelle – you made my day!

    • Hi Alex! You can certainly try the AP flour! This recipe has not been tested with it though, so I can’t guarantee it’ll turn out correctly. As for the flax seed egg, absolutely, it should work perfectly in this recipe.

  7. Quite a pleasant surprise! I was a bit skeptical about these cookies, only because the “healthier” version of beloved treats, like chocolate chip cookies, tend to be much less delicious than the real thing. But I must say, these were quite tasty, the texture was very nice and I would absolutely make them again! I didn’t quite have enough maple syrup or tahini so I augmented what I had with honey and a neutral nut butter, and they turned out just fine. I can’t wait to try the pumpkin tahini chocolate chip cookies the next time!

    • I love that these were such a pleasant surprise for you! Thank you for taking a chance on this recipe, and I can’t wait to hear how you love the pumpkin tahini chocolate chip cookies!

  8. 5 stars
    These cookies were absolutely delicious!!! I was tempted to add the soda and egg before refrigerating the batter, but I resisted and did as was told in your recipe. I used the almond flour, maple syrup and Ghirardelli bittersweet chocolate. Great and very easy recipe! I used a medium cookie scoop and that was perfect for an 11 minute bake!

  9. 5 stars
    These cookies were absolutely delicious!!! I was tempted to add the soda and egg before refrigerating the batter, but I resisted and did as was told in your recipe. I used the almond flour, maple syrup and Ghirardelli bittersweet chocolate. Great and very easy recipe! I used a medium cookie scoop and that was perfect for an 11 minute bake!

  10. 5 stars
    Wow! I’m considering these breakfast, lunch and dinner cookies cause there’s no refined sugar. My kids are going to love having cookies for breakfast! Really good!

    • Yes!! Cookies for all occasions! Thank you so much for your review, Rachel, and I hope your kids love the cookies!

  11. My neighbor made them and shared with me. Best darn cookies! Can you please give a calorie count for this recipe? Thanks so much!

  12. 5 stars
    These are amazingly delicious chocolate chip cookies. I used oat flour because my son has nut allergies and I also added 1 teaspoon of vanilla. They turned out absolutely perfect. Thank you so much for this wonderful recipe! This will be my go to cookie recipe from now on.

    • Oh, I’m so glad you’re loving these, and found a substitute that works for you! Thank you for your support and review, Patty!!

  13. 5 stars
    So yummy!!!!! I just love these! I just wish I could get them to crisp up more. Longer bake time maybe? My oven could be off?

  14. I followed the recipe exactly but lost track of time and left them in too long. They were a little brown but so delicious. My batch made 21 cookies. Do you have nutritional info in these? I’d love to make these a regular sweet for my family but trying to watch carbs for my mom.

    • Ah I’m so glad they still turned out delicious! I don’t have the nutritional information, only because I don’t count calories and such because of my past eating disorder; but, you can just plug the recipe into My Fitness Pal and calculate it easily that way!

  15. 5 stars
    These were so delicious! Thank you for giving substitution ideas. I used AP flour since I don’t typically have almond flour. I always have rye flour on hand. Do you think all rye flour or half rye/half AP would work? Rye flour is slightly more nutritious than AP, and I really like the nutty, deeper flavor it add to desserts. Can’t wait to try some of your other recipes 😊

    • I haven’t tried rye in this recipe, but I think it will work perfect, in the same amount! 🙂 Let us know!

  16. 5 stars
    The BEST OF THE BEST! Literally so easy to make- simple, healthy, kid friendly and OH SO DELICIOUS. I make these wayyyy too often 🤪😍

  17. Can’t wait to try these! Thanks for giving substitution recommendations for the almond flour 😊 Curious if you ever tried rye flour? I was thinking of doing half AP/half rye.

    • I haven’t – but this recipe has proven to be adaptable to any other flour that people have used – even coconut flour! So I think rye should be just fine!

  18. 5 stars
    These cookies truly are life-changing! They actually taste like a regular chocolate chip cookie. It blows my mind how healthy they are. They are crispy on the outside and soft and chewy on the inside. Will be making again.

  19. 5 stars
    Delicious cookies! Awesome texture – it’s slightly hard and crispy on the outside and soft and chewy on the inside. I subbed out the egg for a flax egg because my brother-in-law is vegan and it still turned out well. I also used chopped dark chocolate instead of chocolate chips. My sister who usually hates tahini in recipes says this is the only one she actually loves. The cookies expand in the oven so make sure they’re decently spaced apart on the cookie sheet. Really yummy cookies, highly recommend! And they’re healthy because of the tahini, right? 😉

  20. I absolutely love these cookies so much! I was so excited to try them, and I was absolutely blown away by how simple they are to make and also how chewy and decadent they are. Totally will be sending this recipe to all of my friends and family, and can’t wait to bring these cookies to (future) functions!

  21. wowwwwie! i didn’t think i even liked tahini until i made these cookies! so simple to make yet so so so delicious! i will probably make these every week for the rest of my life 😉

  22. These were delicious! I am allergic to almond flour so I substituted with coconut flour (conversion is 1/4 cup coconut flour vs. 1 cup almond flour). I also only used 1/2 cup of the chocoloate chips and added 1/2 cup of walnuts. YUMMY!

  23. I’ve tried two of your recipes already and they are all amazing!
    I love how your recipes are all simple, direct, no fluff and SOOO DELICIOUSLY GOOD!
    This cookie is indeed life-changing!! Thank you! Keep it up!! 🥳😻🙏🏼

  24. 5 stars
    Absolutely delicious! Love the streamlined ingredient list and how easy they are to make. I agree that using Soom Foods tahini is a game changer! These will be a staple in our house.

  25. 5 stars
    Amazing! These cookies are legit. I made one batch and had to fight my kids to get more than 1 cookie. I made a second batch and brought to work—now my coworkers are requesting another batch. Give us all the life-changing cookies!!!!

  26. Just made these for the first time in 2 years and still the best cookies in the game.

    This time I used 1/4 cup maple syrup + 2 Tbsp instead of 1/2 cup, and then added a few drops of stevia to ensure they were still sweet enough. Tasted perfect! Also used Whole Foods sugar-free dark chocolate chips (I measured out 90 grams) and kept the rest of the recipe the same.

    Total recipe with these subs was 2,975 calories, or ~185 calories per cookie if making 16. 🙂

  27. i made these and used about 3/4 cup coconut flour and they turned out pretty dry. i would try using less coconut flour in this recipe if you end up substituting!! personal feedback, i haven’t tried using less yet. just want to recommend for everyone else that had similar questions that i did using coconut flour !

  28. WOW. I’ve been on a journey to make the best chocolate chip cookies (healthy & not). I made these a few days ago, and baked half immediately and froze the other half. I just baked the other half from frozen (usually produces a fluffier, more uniform cookie), and made sure to bake them a little less than I had originally (first were slightly too cooked). Ended up around 9 minutes straight out of the freezer. These were INCREDIBLE. A little Maldon Sea Salt on top makes a world of difference as well. So easy, delicious, and have even been the pick me up to get me out of the house to my early morning workouts the past few days 🤤🤭

  29. 5 stars
    Two years later and these cookies still rock my (and whom ever I’m sharing my baking withs) socks!! And this time when I made them I used the “flax egg” instead of an egg for the first time. STILL SO GOOD 🥰😋🤤

    My husband is a bigger fan of “old school” baking with all the rich creams and butters etc and even he gets excited when I pop these in the oven! They’ve basically changed the game in our house ☺️ “Life changing” indeed. Thx for this (and all of your other great) recipes!

  30. 5 stars
    Holy cow, are these good! I realized after I had already poured half the ingredients in a bowl that I didn’t have almond flour lol. I used tiger nut flour instead, and carob chips(due to a chocolate intolerance). Even with the subs, they were perfect! I ate 2 right out of the oven. Thank you so much for this recipe!

  31. 5 stars
    These cookies were absolutely delicious! I had never used tahini in a baked good before, but Nicole’s recipe was “life-changing” if only for the fact that it opened me up to the beautiful world of tahini in baked goods. The tahini worked really well and the maple syrup added just the right amount of sweetness. This recipe was also boyfriend approved, and my boyfriend generally prefers less healthy sweets.

    I do want to note that I think following Nicole’s suggestion of using Soom Foods tahini is a game changer. I used a different brand the first time, ordered the Soom, and then used the Soom when I made her pumpkin tahini cookies. I could definitely tell a difference; the Soom is absolutely heavenly.

  32. 5 stars
    I’m in my fifties and the last time I made cookies, I was probably about nine and sliced and baked! Being newly vegan I am attempting all these new recipes, especially wanting wholesome cookies and deserts. KALEJUNKIE was right! These are life changing cookies. Every batch is perfect and so very, very yummy! It is great to have a recipe I feel good about eating – because I am eating ALOT of them!!

  33. 5 stars
    I just made these cookies with my mom and they’re AMAZING!!! We substituted the maple syrup for stevia, and the cookies still tasted delicious. Thank you for this recipe; it’s Magic!

  34. 5 stars
    I made the life changing tahini choc chip cookies and they are amazzzzzzing! I followed the recipe exactly. The only problem I have is that it’s hard to eat just one! I wish they were a little lower in fat so I could eat could just eat them all! I love the healthy ingredients though and I can’t wait to try another one of your recipes.

  35. These look amazing!! Do you think I could reduce the sugar at all maybe to 1/4 cup or would it mess up the recipe too much?

  36. I make these every couple weeks for my husband and I and follow the recipe as is. They are THE BEST cookies.
    Too many chocolate chips? Crazy to even consider there’s such a thing…
    They make me feel better and I enjoy them more than “regular” chocolate chip cookies. Healthier fats, grain free and the only processed sugar is in the chips.

  37. Made these with just over half a cup of cashew butter and almond butter for the remainder of the cup. The cashew butter was super thick, so I think that helped thicken the batter. Added only half a cup of Enjoy Life mini chocolate chips. Used a small cookie dough scooper with two scoops for each cookie. Yielded 19 cookies, about 160 calories each per MyFitnessPal. They turned out so chewy and tasty! Sprinkling flaky sea salt on top is a must!

    • Yay! I’m so happy you enjoyed them and thank you for sharing the nutrition information!

  38. These turned out absolutely AMAZING with a couple modifications. They are perfectly gooey, kind of have the nutty flavor of an oatmeal cookie, and are every bit as good as a "regular" chocolate chip cookie (although not the same of course).

    I had to add a lot more almond flour, about 1/2 cup, to get the dough thick like the Chocolate Milkshake Cookies. I’m talking barely stirrable. I only needed half as many chocolate chips – a full cup would be VERY chocolatey. I used a flax egg and I also used half tahini and half almond butter. Ok, it sounds like a lot of modifications but they turned out so amazing. I made 27 cookies with a cookie scoop clocking in at about 130 calories each. Make sure the dough is cold and, I don’t know if this makes a difference but, I put the cookie sheet in the freezer for a couple minutes before scooping for maximum firmness. They don’t spread a millimeter this way. And do NOT skip the salt sprinkle! I will absolutely be making these again, they are deliciously gooey and indulgently nutty and the texture is divine.

  39. Very good but they weren’t thick…they spread out quite a bit. When I mixed them up batter seemed a bit wet. I even stirred up the tahini well before measuring. Should I have added more almond flour?? The taste was great. I did add sea salt vanilla. Other than that, followed the recipe.

  40. These look amazing and I love tahini, so I’m excited to try the recipe. Has anyone tried it with a vegan egg substitute, like chia seeds or flax in water, or commercial egg substitute? Just wondering due to the non-traditional dough preparation. Thanks!

    • Honestly the first time I made them I forgot the egg and they were still amazing! Lol

    • Hmmm, I tried these today and while the flavor is excellent, mine were definitely not crispy outside and chewy inside. They were crumbly. Followed the steps of the recipe exactly although, I had to make a couple of substitutions: oat flour instead of almond, coconut sugar instead of maple syrup, and 3 T of aquafaba (chickpea liquid) for the 1 egg. Wondering if the gooeyness of maple syrup would have made them less crumbly and more chewy?

      I’ll have my Gluten-Free/Non-Vegan friend make them with all of the original ingredients and see how they come out for her. I’m sure she’ll love them!

  41. Can you substitute something for almond flour? I have coconut flour or could make oat flour.

  42. 5 star cookies…I know my new go-to chocolate chip recipe! Also, I only had 1/2 cup of tahini on hand, but added 1/2 cup of almond butter and they were still hella good. Thank you!

  43. These are awesome. I used 1/2 cup tahini and 1/2 cup peanut butter and they turned out sooo great. I’m wondering if you know the nutritional value/ Cals per cookie???

  44. Mix, mean I can just mix it with spatula or using mixer? If using mixer/ kitchen aid what is the speed?

  45. The name does not lie! These cookies are life-changing. Tahini in cookies is a game-changer and I am so grateful that these cookies introduced me to this unreal combo.

  46. I absolutely love love love this recipe! I’ve used versions of it in a few ways too so it’s super versatile. The straight cookies are amazing. I’ve also put them into a 2 quart pan and divided the batter in two with a small bar of chocolate between the layers, 350 for 30 mins – heavenly! Even in a mug form it’s great. And if you roll the dough (without the egg) into balls, freeze for a bit, cover in melted chocolate, and freeze again, also delicious. In conclusion, love the recipe!

  47. Best. Cookies. EVER!! So many failed attempts baking w/almond flour & these are absolutely perfect! & LOVE how simple they are. Can not stand recipes that require 15 ingredients. Can’t wait to make again!

  48. I’ve tried so many Paleo cookie recipes. They usually require a bunch of complicated ingredients, take forever to make, and then taste meh. Thank you SO much for this recipe–truly life-changing! I used two baking sheets, and I found that spreading the cookies apart that way allowed them to expand, so that each came out fairly thin (standard cookie look, though maybe a tad bigger). Absolutely perfect. Thanks again — will make these forever!

  49. My granddaughter is allergic to sesame (tahini) so we substituted Almond Butter. They were still perfect!

  50. I started to make these tonight and when I pulled the dough out of the fridge, I realized I didn’t have any eggs! Not a problem, though, I was happy to eat them as life changing chocolate chip tahini dough balls 🙂 Thank you for this amazing recipe!

  51. I love these cookies and have made them before! Quick Q- could you refrigerate for longer than 30 minutes? Like do the first step in the morning and then the rest later in the day before guests arrive?

  52. These are life-changing! I can’t stop making them, I make them at least 3 times a week and they finish in no time, my husband is obsessed with these and can eat up to 6 in one sitting! and he doesn’t even have a sweet tooth! My mom says these give subway cookies a run for their money and says they’re the best cookies she’s ever had, my daughter loves these and I think they’re the most delicious dessert I’ve made, they are so so so good! Thanks for sharing this recipe!


  53. I’ve had these on my list to make for the longest time, and I finally did this weekend – I can confirm they actually are life changing!! My boyfriend and I both agree they are the best home made cookies we’ve ever had! Perfect consistency and delicious. Thank you for this recipe!

  54. Hi, literally stole your recipe. Almost a complete duplicate. So shameful! Thanks for your hard work.

  55. I love this recipe. However, I don’t make them as cookies. I put them in a 8×8 pan and make Blondie’s. 30 minutes at 350. Yum😋

  56. Hi,
    Thanks for the nice recipe. They were easy to make and came out beautiful and the taste is good. My only issue was they were all soft. No crispy outside. I followed your recipe as it is. Any idea why my cookies weren’t crispy? Thanks

  57. Just took these out of the oven! Was skeptical at first while mixing in the tahini but goodness these are to die for! Love how easy they are to make but still so chewy!

  58. FAVORITE COOKIES!!! You really do have to follow the instructions just as they are in order for the cookies to turn out correctly. The salt makes a difference and don’t skimp on the chocolate! They are especially good when cooled and/or right out of the freezer!

  59. These are seriously the best cookies ever, they are so easy and so yummy! My sister always asks me to "change her life" and I know she means to make these cookies! I have never seen someone smile so much about a healthy chocolate chip cookie! My friends all love them also and they have no idea that they’re better than normal cookies. Thanks for the recipe and keep it up!!!

  60. These cookies are magical!! Obsessed. Thank you! The only question I have is when you said you can send them to school because they are nut free/allergen free. I was thinking the same thing and then remembered the almond flour- wouldn’t that make them not nut free?

    • You can use Lakanto sugar free maple syrup and sugar free chocolate chips. Tastes amazing!

    • Yes!!!! Love Lakanto and I’m so glad you shared that for others to know! ❤️❤️❤️

  61. I’ve made these a handful of times and the whole family LOVES them. Went to make a batch again today and found we were low on tahini. I used about a 1/2 cup tahini and 1/2 peanut butter… GOODNESS GRACIOUS they are GOOD.

  62. These are then best cookies ever!!! I didn’t have maple syrup so i used coconut sugar instead, and it worked!!

    • I did because I was out of maple syrup. Still amazing. Just used a bit less than recipe called for.

  63. I heard about these cookies a few weeks ago when you were on the 4 Things with Amy Brown podcast. I kept forgetting to pick up the ingredients. And frankly didn’t want to waste my time making yet another healthy snack that my kids would hate. Well, I made the cookies today and all of my kids (10, 7 and 4) LOVED them! They had two cookies each and wanted more. This is a huge testament to how great these cookies taste. My kids can sniff out a healthy alternative like no other and NEVER like any healthy item that I make. Big win for the Life Changing Chocolate Chip Tahini Cookies!!

  64. Toddler approved! My 2 year old who is dairy/soy/gluten free loves these as a treat. My husband said they taste close to "regular chocolate chip cookies" so I’m counting that as a win!

  65. I’ve made these twice and my family loves them. One question my batches don’t flatten when they cook. They stay in the shape of the cookie scoop. I smash them when they come out of the oven. Any suggestions?

  66. I love the cookies and so do my family. Can you tell me the best way to store leftover Tahini? In fridge or counter ? How long will it last?

  67. Well, I’m the newest believer! These cookies are amazing! I’m having such a hard time not eating the whole batch!

    Can you keep the batter in the fridge for a few days like other cookie doughs? Thanks!

  68. I held off making these, in fear that they wouldn’t taste good. My teen daughter is vegan and I have a particular diet, due to medical needs. I bit the bullet today and made a batch, with one substitute, the egg. I used Red Mill egg replacer and added a dash of vanilla and a dash of salt to the batter. They were yummy pre cooked, warm, and even better, rested and room temp.! At room temp, we could not taste the Tahini flavor, at all!! Thank you so much! It’s been such a struggle, trying to find good recipes that I can easily make vegan and that taste good. I shared a photo on my Instagram, also. @chicpea73

  69. I made these for the staff at my daughter’s school and they thought they were delicious! Plus, it was a nice treat for the people that are gluten free and/or the ones that want treats with better ingredients. My daughter and I taste tested them first, of course, and they really are amazing. I made a double batch and had to add probably an extra 1/2 cup of AF and I did a touch more baking soda then they didn’t flatten out as much. Absolutely delicious!

  70. These are soooooo good!!! Maybe too good?!? First batch I had the collagen peptides but I was out when I wanted to make a second batch 😭 still yummy! I used 1/2 regular chocolate chunks & 1/2 chocolate chips since we don’t have any dairy sensitivities but otherwise followed the recipe to a tee. Even sent them in for teacher appreciation week with a cute “smart cookie” tag. Everyone who has tried them has loved them. Thanks for the delish recipe.

    • Ahhhh I am so happy to hear this! Thank you so much for letting me know and I hope you enjoy this recipe for years to come!

  71. I’d like to see the nutritional information. I’ve searched online and these appear to have a higher amount of calories than other healthier alternatives I’ve tried before. These definitely weren’t worth all of the hype so I’m disappointed.

    • I’m sorry you feel that way! Yes, they are higher in calories, but the calories come from ingredients that are good for you, such as almond flour and the tahini. All calories are not the same 🙂

  72. As a baker known known for baking chocolate chip cookies, these sadly do not come anywhere close to what I would consider life changing. The taste was off and my daughters quickly rejected this cookie. It specifically did not firm up to a crunch, tasted too much like tahini, and was more like a mush of baked dough. I could see eating these if you knew it was a healthy cookie with an off taste, but it should not be labeled life changing. I did add the collagen to the cookie dough and followed the recipe. I do often make healthy desserts that do pass the life changing test — but this recipe is not one of them.

    • I’m pretty sure by "life changing" she means for people who, before this, couldn’t enjoy a classic chocolate chip cookie. I follow a pretty strict diet to reduce inflammation from lots of allergies so finding a recipe that even comes close to a real cooking is a game changer!!

    • Thank you so much Samantha! That’s exactly right! And I love the taste and so do many others, can’t please everyone!

    • I agree too. I haven’t had a cookie for YEARS because of super bad stomach problems, and when I made these, I almost cried. They are PERFECT. Thank you Nicole.

  73. Just made these and they are yummy! They were even devoured by my hubby and three daughters. 😊 Only problem is that mine came out flat. I am in CO at high altitude. What can I do next time to change this? Thanks! I learned about you and these via RadioAmy’s podcast 4 Things! So great!

    • Hi! I think it’s definitely the altitude! I would try adding 1/4 cup more almond flour to the batter to ensure that it is SUPER thick before baking. See if that helps!

  74. My son (13) said these cookies were definitely NOT healthy because they are too good (he hates when I make paleo desserts). Now I’m struggling to get some for myself.

  75. I made these last night and O-M-G!!! Simply the best cookie I have ever eaten!!! I used all purpose flour because I didn’t have the almond kind and I also added a little bit of vanilla. Not sure if it’s a good thing I found this recipe or a bad thing haha

    • YAY! and pretty soon you will have the recipe memorized! I make them all the time in our house!

  76. I made these over the weekend and they were a hit! Delicious and easy to make. My question is what is the best way to store these cookies?

    • I’m so happy to hear this! I store them in the fridge in an airtight container for up to one week! If they get soft, just crisp them up in the oven at 275 for about 2 min!

  77. These were so good! It’s refreshing finding a good healthy recipe that actually tastes good! So many expensive ingredients wasted in the past… but not with these cookies! They got huge! Crispy on the outside and chewy inside. I baked them for 15min as I live in high altitude and worked great! Thank you!

    • I’m so happy to hear, Ana!!! And there is nothing worse than spending money on ingredients and having the recipe flop! I’ve got you covered 🙂

  78. Would love to know the nutritional breakdown of these!! I made them exactly as the recipe ( with exception to bitter sweet chocolate chips) and my kids loved them. Thank you😍

    • Hi Kelley! You can plug the ingredients into My Fitness Pal or a similar app and calculate the nutritional information! I think that’s the easiest way! 🙂

  79. Hello Nicole. Thank you for this recipe. These are fabulous. I followed the recipe exactly. But the cookies I baked don’t come out crispy. I under baked the first time I made these. And last night’s batch I added a few more minutes to see if I could get them to crisp. Unfortunately they didn’t. I still think the flavor is phenomenal.

    • Hi Karen! I would do exactly what Bri suggested below. It’s possible that your oven isn’t calibrated right and the heat needs to increase a little!

    • Hey Karen! Maybe try increasing the oven temp to 375? Cook them for 8 mins and see how they are. If they aren’t done, keep checking every 2 mins to see if you get them to crisp.

  80. Does anyone have trouble making the batter into balls because its so sticky? It seems like a lot got stuck behind in the bowl and just in general was so hard to make into a cookie ball because of the consistency?

  81. I made these the other night and they are delicious — the tahini taste is not what you would expect in a chocolate chip cookie, but it melds nicely with the chocolate. They were indeed ‘life-changing’ 10-20 minutes after coming out of the oven, but after being stored in a plastic bag overnight had lost that crispy outside-chewy inside gestalt that made them so extraordinary and were merely a good tasting cookie. Don’t get me wrong, for a cookie made without butter, white sugar and flour they’re still AMAZE — I just wonder if anyone has any ideas on retaining the just-out-of-the-oven heavenliness.

    • Yes! I recommend storing them in the fridge in an air tight container. If you want to recrisp them, heat oven to 275 and put them in for about 2 minutes! They do get softer because they don’t contain butter, flour, etc.!

  82. I’m making these today with one ingredient change, the first ingredient in the Enjoy Life Foods dairy free mini chocolate chips you recommend using is Cane Sugar, making this recipe not Paleo. All cane sugar is high-sugar, high-glycemic, and not considered Paleo. Check those labels.

    • Thank you Felie! Their products are considered to be paleo friendly, according to their website and speaking with their team!

  83. Been making these with flax eggs & still turn out so awesome! I usually add some salt to the dough and then it never gets to the oven, the dough is also so delicious <3

  84. Hi ! Love these Husband is allergic to nuts no almond flour ..someone said they used coconut flour but how much? Coconut flour absorbs alot of liquid…no???

    • Interestingly, the people that have made with coconut flour have used the same ratio, and said it turned out! I will need to test!

    • The tubs of collagen come with a scoop inside and I believe it’s about 1-2 tablespoons 🙂

    • All the collagen I have purchased comes with a scoop that is equal to a serving. Use the scoop that comes with it to get measurement.

  85. Hello Nicole.

    If I use both almond meal and coconut flour what measurements would you recommend?

    Connie x

    • Hi Connie!
      I haven’t tested using both, but a few people have, and you might try 3/4 cup almond flour and 1/4 cup coconut flour and see how that turns out! Let us know!

  86. These are soooo good. I did half tahini and half pnut butter because I did not have quite enough tahini. And it worked amazingly.. I’m addicted.

  87. This sounds really good! Never tried a Paleo recipe but this is the type of recipe I like. Whole wheat flour, low sugar and not thirty ingredients. I say low sugar as three cookies have one ounce or two tbsp of sugar. I’d eat just two cookies so two tsp of sugar total or one tsp per cookie . I’d use sugar and maple flavoring or Splenda, too. Whole wheat flour won’t raise my blood sugar and I have a bag of sugar-free chocolate chips in my fridge. For a low carb and low sugar person, this is amazing. Real cookies without tons of chemicals added.

  88. Hi,
    I would really like to make these…do you know what brand of collagen powder is vegan / vegetarian?

    • Collagen is by definition an animal product, but you may be able to find a brand made from eggshell membrane. Or if you are pescatarian there are some made from fish.

  89. Hi! So I made a batch of these last week and they were AMAZING! Literally perfect. THEN I made a batch last night and they baked so flat. Totally flattened out in the oven. Any idea why this would happen? :/

  90. Okay I’m shocked how good these are. Finally got around to making them and this is the first time when the cooked cookie is BETTER than the dough! 10/10

  91. We made them twice this week.. even our kids love them. Hands down best paleo cookies we’ve had and we’ve tried many!!! Thanks for the love KJ ❤️

  92. Would it be ok to substitute agave for the maple syrup ? Love these cookies so much and need fix but out of maple syrup.

  93. I’ve been meaning to make these forever and finally did. 100% lived up to the hype but I knew they would, so doubled recipe to freeze! Any tips for how to cook the balls from frozen? I might have to do that tonight… 🙂

  94. OMG! Nicole you have saved me! I just made these and I am in love – I think I might eat all of them myself! I used honey instead of syrup and they came out so delicious! I am a huge sweets gal and this is a great alternative to not get the full calories and keep at my diets. Love it – thank you so much!

  95. After storing in fridge for a day or 2 how would you recommend "reheating" them. I like my cookies to be at least warm or room temp 🙂

  96. Did anyone try it with the Trader Joe’s tahini? I know some recipes don’t recommend it because it is a thicker tahini?

  97. My daughter has a nut allergy and it is so hard to make Paleo recipes! If I substitute coconut flour I read- Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour.
    Any recipes you can suggest without almond flour?

  98. Does anyone know the ratio for Coconut to Almond flour and if replacing it would mess up the entirety of the cookie?

  99. Wow Nicole.Just.Wow!
    I’ve never heard of the technique of adding the egg/baking soda after the dough is refrigerated, and it didn’t seem to be incorporating very well, but I said to myself "Nicole said they are life-changing", and they are!!!!! Next will try a flax egg to make them vegan =) Thanks so much for sharing this amazing recipe. Merry Christmas!!!

  100. Do you think these would be good with dark chocolate chips? I have some that are DF and I’d like to use up. Thanks!

  101. Today I was craving gingerbread so I took this recipe, replaced the maple syrup with molasses, added lots of ginger and cinnamon, a dash of pepper (left out the chocolate chips) and OMG we’ve got phenomenal chewy gingerbread cookies. Even better sandwiched around coyo coconut yogurt.

  102. How do you store these cookies? Whenever I make a Paleo cookie they turn out perfect the day I make them and then the next day they texture is completely changed. They turn almost sticky? Any suggestions on a way to store them that won’t change the texture?

    • That should be fine, I made them yesterday and used vanilla whey protein powder instead of collagen peptides and it turned out great!

    • Hey there! A few comments ago, Nicole said she hasn’t tried it with oat flour but confirmed that another person had and said it worked out great. I also can’t eat almonds and I used all purpose flour (same ratio, 1 cup) and they turned out so so delicious.

  103. Electric mixer or by hand? I have horrible luck with gf flours and I know some you can’t over mix and I’m worried I’ll mess up these too! Haha.

  104. I used coconut nectar and they were great! I didn’t form my first batch and they didn’t flatten out, did I do something wrong?

    • They will stay fresh covered in a bowl on the counter for up to 3 days. Best to refrigerate in a covered container so they last up to 7 days. You can also freeze them!

  105. Hi! Would you be able to define how much is a ‘scoop’ of collagen peptide? I use the Great Lakes’ one but it doesn’t come with a scoop.

  106. Omg I’m such an idiot… I didn’t read all the instructions and put everything in the bowl and then into fridge…. Am I screwed? Lol

  107. we have a sesame (tahini) allergy in the family, so I swapped that with sunflower butter, and even with half the amount of maple syrup, they still turned out amazing! thank you

    • Hi Melike, I’m not sure bc I don’t count calories! But they are made from wholesome ingredients, so enjoy! 🙂

    • Hi! No, that won’t work, as coconut flour is much more absorbent than almond flour. I’m not sure what the ratio would be 🙂

    • Hi Leann! All maple syrup, as long as it’s 100% maple syrup, is gluten free! Just check the label to make sure there are no other ingredients in it that would change that 🙂