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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.
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!
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!
Tahini
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.
Egg
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!
How to Store Your Perfectly-Baked, Life Changing 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 this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
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.
Ingredients
- 1 cup almond flour
- 1 cup tahini I recommend Soom Foods tahini, but any liquid-y tahini will work!
- ½ 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
Instructions
- 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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WHAT DID YOU THINK?
Rate + Review
I came across your recipe when I searched for Keto tahini cookies. I made them tonight and they turned out great 👍🏼 I did however have to add a few extra minutes on time due to my oven. The sprinkle of sea salt makes them taste even better. Definitely making these again and again!!!
Thanks for the recipe ❤️
I am so happy that you enjoyed them, Bel! Thank you so much for making this recipe and for leaving such a kind review!
Delicious! But the dough was not thick at all and I had to add more than a bit of flour. Then they spread out and were very thin and large. Maybe 1/2 cup tahini instead of a full cup? or must I use tahini paste? The recipe says liquidy tahini.
Hi Arlene! Did you change any ingredients out? And, did you refrigerate the dough?
Awesome!!!
Thank you so much, Kari!
What is the best flour replacement for the almond flour if baking for a person with nut allergies?
Will wheat flour suffice?
Best cookies I have ever eaten!!! I made them exactly like the recipe except I put the salt on top before cooking.
I’m so happy you enjoyed it, Sharon! Thank you for your review!
I bake all the time, so I’m not sure what happened here. Only difference is I used coconut sugar instead of maple syrup. Even used SOOM. Unfortunately, these fell apart and wouldn’t hold. Also tasted slightly burnt. Luckily the crumbs tasted pretty good.
Hi Tracey, unfortunately coconut sugar is not an adequate substitute for maple syrup – if you’re looking for a replacement, you can try honey. I hope this helps!
What brand of chocolate chips do you use? I can never find any without sugar or erythritol. Thanks!
Hi Annie, I like the HU brand of chocolates!
Finally made these today and wow! I used applesauce as an egg substitute since that is what I usually do and they worked out just the same! I think mine could have cooked a little longer but I’ll be making another batch tomorrow to find out 🤣
These won’t last more than a few days in our house!
I am so thrilled that they turned out well for you, Dani! Thank you so much for your review!
This worked exactly as written, thanks!
Ok, so I’m official obsessed with these cookies. I’ve been making one giant cookie each night, and eating it as a high protein pazooki by adding a large scoop of cottage cheese on top. It’s too good!!
Update: I made another batch and this time I stirred the tahini well before pouring it . That helped more evenly distribute the oil, so these cookies are now officially a 5/5 for me. I can’t stop eating them!
I’m so glad you got them to work, Tricia! Thank you for your review!
Hi going to make these they sound delicious. Did you mix by hand or use a mixer?
These cookies were delicious. My only issue was that there’s a bit of an oily aftertaste.
Delish! How to store?
In the fridge for up to one week, or in an airtight container on the counter for up to 3 days!
Yep! DEF LIFE CHANGING!!! AND I DO NOT like sweets or chocolate! BUT have been craving a bite of a choc chip cookie for the past week. Also, LOVE that they are low carb!
Baked for 16 min bc at 11 min they were still raw. So far, I have texted this recipe to everyone in my fam & several friends. HIGHLY recommend!!! & you may have just changed me into a sweet tooth!
Much love, xo
Jennifer
Jennifer, I am SO happy to hear that!! Thank you so much for making this recipe, and for leaving such a kind review. It truly means so much to me!
I’m a trained pastry chef, and and private chef and these cookies are tough. Try NOT to burn the bottoms! Second batch 9.5 minutes at 350F had 6 usable cookies. What’s the trick?
Hi Lisa, I’m really not sure what the issue could be. This is one of my most popular recipes, and I’ve never had anyone express that issue before.
With a lil experimenting on amount of almond flour, we made a decent batch! Thank you for the recipe! Don’t have the macros for these?
Hi Jess! You can plug this recipe into a tracker like MyFitnessPal and get the macros there!
I finally got around to making these and can’t keep my husband away from them! On to the next batch! So delicious. Thank you for your amazing tips, tricks and recipes!
I am so happy to hear that, Toni! Thank you so much for making this recipe and for leaving such a kind review!
I read this recipe several times and tried the flax version. I was wondering if you could clarify if the almond flour is to be measured by the scoop and sweep method, or packed? I used the scoop and sweep method. I did not have an entire cup of tahini, so added 1/2 cup tahini and added coconut and regular refined oil to make the total about 3/4 cup. An entire cup of Tahini (or any other fat) seemed too much for a cup of almond flour. I also reduced the chocolate chips to half cup. After refrigerating the dough for 35 min, I added a flax seed egg and the baking soda and baked for 10 minutes.
The cookies spread and formed one melted sheet. The were too sweet as well, almost cloyingly so for me despite the fact that I actually love sweets. I’d like to give this another try after hearing from you.
Hi Teesa, generally the scoop and sweep method should be fine, for this recipe. However, baking is a science, and a cup of tahini is, actually, the correct amount for this recipe. Adding oil to the recipe is likely why the cookies spread and became a melted sheet. I recommend following this recipe as instructed to achieve the best results! And as for the sweetness, you can always decrease the amount of maple syrup or chocolate chips to fit your taste ☻
Outstanding. By far the best healthy cookie I’ve come across. Next time I will add some chopped pecans for added crunch but they are perfect as they are! Thanks for a 5 star recipe.
Karey, I am so thrilled to hear that! Thank you so much for making this recipe – your review made my day!
Can you send me the nutrition information for this recipe minus the salt added on top? My husband is on a low sodium diet because of his heart. He loves your gonanas tahini chocolate chip cookies. We are on the waiting list for more. Thank you, Rachel Meidan
Hi Rachel, I do not provide nutritional information for my recipes. However, you can easily plug the recipe into an app like MyFitnessPal and get all of the nutritional information!
Oh my god, these really are life changing. Even my husband, who is on a keto diet, can’t stay away! These are a big hit in our household. Thank you!
Wow, I am so happy to hear that, Natalia! Thank you so much for making this recipe and for leaving a review!
This looks so good! What a great combination of flavors!
I’m so happy you enjoyed these cookies, Suzanne! Thank you so much for your review!
These are INCREDIBLE! Instead of adding collagen peptides I added some flax meal, and they came out really well. The perfect texture for a chocolate chip cookie AND better for you! Thanks for a great recipe
I’m so glad they turned out well for you, Hailey! Thank you so much for making them and for leaving such a kind review!
Reposting mine I made a mistake on before because these deserve 6 stars:
These are so good! I had never heard of tahini before this recipe nor do I like chocolate much, but this was a huge win for me. They had a wonderful texture. I just bought another jar of tahini so I would be ready for my next cookie kick ha! Make these. You won’t be disappointed.
These are so good! I had never heard of tahini before this recipe nor do I like chocolate much, but this was a huge win for me. They had a wonderful texture. I just bought another jar of tahini so I would be ready for my next cookie kick ha! Make these. You won’t be disappointed.
Amazing! My go-to when I want something sweet that’s a bit on the healthier side, or when I want to delight friends with a homemade host gift. A constant bookmark on my phone, I’ll have the recipe memorized soon 🙂
I have made these Life Changing Tahini Chocolate Chip cookies MANY times! Thank you Nicole for introducing me to Tahini (YUM‼️) and this rock star recipe! To think that something so yummy could be healthy too!
Yay! I am so happy to hear that, Martha! Thank you for your review!
They came out delicious! Even tho I didn’t quite follow directions
What did you change, Carol? I am so glad they turned out well!
These were delicious!
I’m so happy you enjoyed them! Thank you so much for your review!
First time making these! They are in fridge now….Im hoping they come out ok. I added the eggs & baking soda already! Fingers crossed 🤞
Woohoo! I hope they turn out well for you, Carol! Let me know how it goes!
as promised, these are life changing! truly nothing better in the world of cookies. I love them and they are surprisingly easy to make. I experimented and added two scoops of protein powder to the mix before putting in fridge and it worked great! thank you!!!
I’m so thrilled that it turned out well for you, Diana! Thank you so much for your review!
So delicious and healthy AND super easy to make, extra bonus my picky eaters LOVED them, I had no time to take a picture! I used agave syrup instead of maple and added half tsp of vanilla extract. Definitely won a place on our weekly meal prep😉
Yay! I am so thrilled to hear that, Nandia! Thank you so much for making this recipe, and for leaving such a kind review!
I can never make good cookies and they came out perfect! My son calls them “Life Saving” chocolate chip cookies and I don’t have the heart to correct him. So cute!
Aww, that’s adorable, Carley! Thank you so much for making this recipe!
love these so much. I like tahini and almond butter equally in these.
Almond butter is a delicious addition to these cookies! Thank you so much for making them, Vicki!
Amazing texture! Delicious flavour and really hit the spot when I want something sweet.
I’m so happy you enjoyed it, Hana! Thank you so much for your review!
I absolutely love these cookies! I have made them several times. I would like to add more protein and all I have is truvani vanilla protein powder. Do you think I should eliminate the maple syrup?
Hi Mia! I do not recommend eliminating the maple syrup as the cookies will not be very sweet and the dough will be dry and crumbly.
Been making and loving these cookies for years! My daughter finally likes them too yay her tastes have finally evolved!!! Sending love this holiday season Nicole ❤️❤️❤️
Yay! I am so happy that your daughter loves them too! Thank you so much for your support, Sundara!
These are absolutely incredible. I have made these twice (and they will be a freezer staple). My husband who doesn’t eat many sweets loves these! I like that I am eating a tasty “healthy” cookie and that it is filling!
Yay! I am so, so happy to hear that, Sarah! Thank you so much for your review!
This might be a silly question, but can I use regular sugar instead of maple syrup? Same amount? Thanks!
Hi Shahla, yes you can!
Perfection! I didn’t add the chocolate chips because I happen to have a small container of chocolate tahini. The cookies are so,so, so tasty! Thank you for this content.
Chocolate tahini sounds delicious in these cookies, Carolyn! Thank you so much for your review!
Incredible. So easy to make and so beyond delicious. Thank you for the step by step instructions.
You’re so welcome, Pam! Thank you so much for your review!
I made these tonight! They are so yummy! I will definitely make them again soon! Love love love! 😋
Woohoo! I am so thrilled to hear that, Susan! Thank you so much for making this recipe, and for leaving such a kind review!
I have eaten these a dozen times at my friends and now making them myself! Can I leave the dough in the fridge overnight and cook the next day?
Nicole- I just made these and man they are amazing!! Way easier than I thought too. I only had normal flour so I used that but they came out delicious! Can’t wait to try with almond flour. I’m not a baker but these certainly make me look like one when I serve them to friends😜
I’m so thrilled that you loved this recipe, Lizzie! Thank you so much for making it, and for leaving such a kind review!
Oh! And I live at high altitude (9,800’) and didn’t have to make any modifications. Texture is perfect.
Yay! I absolutely love hearing that!!
These are actually THE BEST cookies I’ve get made. I happened to be out of Almond Flour but I used 3/4 cup King Arthur All Purpose Flour and 1/4 cup Coconut Flour and I imagine they came out just the same because they 👏🏼 are 👏🏼 fire. 🔥 Will be eating them all this round and will make more when we have company next. Thanks for another great recipe!
Woohoo! I am so thrilled that you loved this recipe, Dominique! Thank you so much for making it, and for leaving such a kind review!
Absolutely delicious!! I did 1/4c gluten free flour and 3/4c oat flour, chilled the dough for 45 minutes and baked for about 15 (but my oven is notorious for baking low 🙄). Otherwise followed the recipe to a T! I also ground my own oat flour so it was a little chunkier than store bought. Can’t wait to try the pumpkin version !
I’m so glad this recipe turned out well for you, Mary! Thank you so much for making it, and for leaving such a kind review!
These came out great, I replaced half the tahini with peanut butter, only because we ran out of tahini. I was surprised how much they puffed up! Always good to find a yummy GF treat recipe!
Woohoo! Peanut butter is a great substitute for the tahini, Taylor! Thank you so much for making this recipe, and for leaving such a kind review!
This recipe looks amazing! Can you substitute oat flour entirely for the almond flour, or a combination of white whole wheat flour and oat flour for the almond flour, or will this change the texture significantly?
Hi Lauren! I do not recommend substituting the flours here, as it will not only change the texture of these cookies, but these cookies also have not been tested with other flours, so I cannot confirm that the ratios / bake time would be the same. So sorry!
Cookies are great! Love all the recipes I’ve tried so far! Just found you this week!
I am so thrilled that you enjoyed these cookies, Carol! Thank you so much for making them, and for leaving such a kind review!
How do you store them to keep the outside crisp? Mine turned into mushy clumps when I put them (after they completely cooked) into a plastic container.
Hi Vicki! I recommend storing them in a container in the fridge to keep them fresh ☻
I’ve made these over a dozen times and they are always a hit!! It’s such a great recipe with amazing ingredients. I like to add a splash of vanilla and a dash of cinnamon to give them just a little more flavor!
Yum! Vanilla and cinnamon sound like delicious additions to these cookies, Clare! Thank you so much for making them and for leaving such a kind review!
Just got your cookbook- love it ! These cookies were awesome- couldn’t stop eating them!!
A fellow Armenian
Woohoo! I am so thrilled you loved this recipe, and the cookbook, Barb! Thank you so much for all of your support!
Wow, these are amazing. I am a health freak with a sweet tooth and these will be my new go-to cookies whenever I am craving something sweet.
Allison, I am so thrilled that you loved this recipe! Thank you so much for making it, and for leaving such a kind review.
These are SO good!! Such an easy and delicious recipe! Basically ate the whole first batch myself (oops) and have made multiple batches since!
Haha I’ve done that too! I’m so happy you enjoyed this recipe, thank you so much for your review, Ashley!
I made these yesterday for company. Huge hit! Someone brought store bought cookies and they were not touched. Everyone asked for the your recipe. Same for the cucumber watermelon salad. OMG so good.
I am so thrilled to hear that, Jami! Thank you so much for making this recipe, and for sharing it with your company!
Hey, I have a question— normally when you buy tahini it’s a thick paste that needs to first be mixed in order to recombine the oil layer that separated to the top. How much do you dilute this before measuring for recipe? Thanks.
Hi Sandy! There’s no real science to this, but I recommend mixing until your tahini is a smooth and liquid-y consistency. ☻ hope this helps!
These truly are the best! Made them
exaclty as recipe. I love the clean ingredients! My family loved them.
Woohoo! Thank you so much for your review, Kathy!
What is the nutritional information on these cookies? On a strict diet to lower cholesterol.
Hi Leigh Ann! Unfortunately I do not provide nutritional information for my recipes, and you can read more about why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
These are AMAZING — yes, literally life changing AND completely out of this world, unbelievably good. I had never had tahini before 😳 but these were SO good! Excited to have discovered a new flavor in such an incredible recipe. 10/10, make these ASAP!
Becks, I am THRILLED that these were your introduction to tahini! Thank you so much for making them, and for leaving such a kind review!
So amazing!! Made exactly according to recipe only substitute was the flax egg. These cookies are perfection! My husband and kids loved them! Thanks for sharing your recipe.
I am so thrilled to hear that, Lynn! Thank you so much for making it, and for leaving such a kind review!
Made these for the first time today. So delicious!! Crispy on the outside and soft on the inside. They are easy to make and there’s minimal ingredients. My hubby also approves! I’ll definitely be making these again soon!
Woohoo! I am so thrilled that you loved this recipe, Katie! Thank you so much for making it, and for leaving such a kind review!
I was skeptical but tried them because I’ve had to clean up my eating habits. I have to say WOW! These were truly AMAZING! Thank you! Going to try many more of your recipes!
I am so thrilled to hear that you loved this recipe, Kim! Thank you so much for making it, and for leaving such a kind review!
Tried these last week and my family loved them! They raved so much I’m making them again today. Can’t wait to share with my MIL who has Celiac – she’ll be so happy.
Woohoo! Thank you so much for making these cookies, Mitzi – I hope your MIL loves them!
Okay so these taste amazing! I subbed almond flour for gluten free flour mix (mainly rice based) because it was what I had on hand, and the dough was very crumbly even after I added more tahini and maple syrup. The dough got super hard in the fridge and it was really hard to mix the egg and baking soda in, so they ended up looking curmbly after being baked. I already ordered the tahini you recommended (I used Trader Joe’s this time) and almond flour for next time because I’m determined to get the texture right!! The dough itself tastes amazing! Going to add a little bit of salt next time, I think that the extra tahini and maple syrup needed a bit of balancing. But excited for these because they taste like regular cookies but BETTER and I didn’t even perfect it yet!
I am so thrilled that this recipe turned out so well for you, Maddy! Thank you so much for making it, and for leaving such a kind review!
Can’t wait to try these but a family member with a nut allergy rules out the almond flour. Does AP flour or oat flour work as well? Thanks!
Hi Karen! AP flour does work well in this recipe. ☻
Amazing!!!! Made them on a whim and it was so fast and easy and they came out delicious. My husband and kids loved them!
YAY! I am so happy that your family loved this recipe, Sophia! Mine does too ☻ Thank you so much for making it, and for leaving such a kind review!
OMG! FOllowed the recipe exactly except for the sea salt flakes. So delicious!! This is one I would serve to friends.
Woohoo! I am thrilled that you loved this recipe, Deb! Thank you so much for making it, and for leaving such a kind review!
I love this recipe. I’ve made it several times as written except with 100% dark chocolate chips because I think the cookie is quite sweet as is and with a couple pinches of salt in the batter in addition to the flaky salt on top and love them like this!
I just made them again with small chunks of plain sesame halva instead of the chocolate and they are wonderful! Because the halva is so sweet I reduced the maple sugar a small amount and added a couple pinches of salt to the batter, then topped the cookies with a little flaky sea salt plus some additional toasted sesame seeds. A really delicious variation that I will certainly repeat!
Yum! Maryam, halva sounds like a DELICIOUS addition to these cookies! How fun! Thank you so much for making this recipe, and for leaving a kind review!
These are truly life changing! We rarely get 16 cookies out of this recipe, as we eat most of the dough straight out of the bowl before adding eggs! Thank you for this “accident” recipe!
Woohoo! I am thrilled that you love this recipe so much, Nataliya! Thank you so much for your kind review!
I made these last week and they were delicious! I was craving them today so I decided to make another batch. Since I was out of maple syrup, I used honey and a bit of agave. The cookies completely spread out into one another. They’re cooling right now and I’m hoping they’ll taste just as good as the last batch even though they don’t look very nice. I’ll definitely be sure to use maple syrup from now on. Thanks for sharing this great recipe!
Oh no! So sorry to hear that Lucy! Did you refrigerate the dough first? You might need to refrigerate it for longer to prevent the cookies from spreading out further!
I’m newly obsessed with tahini for all of its health properties & these cookies are going to be my new go-to treat! My little boy loved them too, so that’s a bonus lol.
Do you have a suggestion to substitute the maple syrup? Can I use another liquid sweetener like allulose or do you think it will change the flavor profile? I also thought about using maybe 1/4C of brown allulose, but was concerned it might be too dry. Just wanted to get your thoughts!
Hi Kat! I am so thrilled that you love this recipe, thank you so much for all of your support! You can try replacing the maple syrup with honey. Unfortunately I have not tried using allulose, so I cannot speak to whether or not it would change the flavor profile. However you are welcome to try it out, and please let me know if it works for you!
These are delicious! Do you happen to have the nutrition facts available?
Hi Anna, I am thrilled that you loved these cookies! Unfortunately I do not provide nutritional info, and you can read more on why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
So so so delicious. These will be gone within a few days.
I made my own adjustment and will need to refine the next batch as my part was not a hit… I used 100% Ghirardelli dark chocolate chips… was really going for no added sugar… nope! My girls loved the cookies but suggested I use just a slightly lower coco next time.. HA!
Thank you for these goodies.
I am so thrilled to hear that you loved this recipe! Thank you so much for your review!
Question! So my cookies did not spread out at all, lol. Any thoughts on why? They still taste great, just look like cute little cookie balls!
Oh no! How long did you refrigerate them for?
Just finished making these! They are still warm! I love how simple the ingredients list is. They taste great too! I would love a nutrient breakdown but can likely figure it out. The collagen is a bonus! Loved that option as well! YUMMY! and healthy as possible for a cookie! I did skimp on the chocolate chips a bit. 😉 Thank you!
I am so thrilled that you loved these cookies, Kimberley! Thank you so much for making them, and for leaving such a kind review!
So there truly were life changing – absolutely delicious and a new staple cookie for my house!! The first batch I made on a silicone mat and they spread out. The second batch on parchment paper was just like the picture. I’m not sure if it was the slightly more time in the refrigerator for the dough or the parchment paper but it was the game changer for a fluffier cookie. In summary, use parchment paper and make sure to refrigerate min. Of 30 min. before baking and be prepared to make again and again because very few will be left – so good.
Hi Andrea! First of all, thank you so much for your review – I am THRILLED that you loved these cookies! Using a silicon mat vs parchment paper shouldn’t make a difference in how the cookies turned out. If they spread out, it’s more than likely because the dough didn’t have enough time to chill (the chill time ensures that they don’t spread out). Make sure to refrigerate them for the FULL 30 minutes and they shouldn’t spread! 🙂
HOLY YUM!! These cookies are always a hit! Love making them for Christmas every year, so all us gluten free peeps can have some desserts too! Thanks for the amazing recipe! ❤️
Woohoo! I am so, so happy that you enjoyed this recipe, Sammie! Thank you so much for making it, and for leaving such a kind review!
Incredible! I’ve been dying for a warm, soft chocolate chip cookie and remembered these were on my make soon list after seeing them on IG. They couldn’t be easier to whip up and came out so nice and soft on the inside. I actually halved the recipe and had no issues. I’m saving the other half of the egg for breakfast. They are perfect!
Woohoo! Chelsea, I am so thrilled to hear that you loved this recipe so much. Thank you so much for making it, and for leaving such a kind review!
Made these for our guests during a yoga retreat we were hosting. We made one batch with tahini and did a second batch replacing the tahini with peanut butter. Both came out incredible! Thanks so much! We love all your recipes Nicole!
I am so glad that this recipe turned out well for you, Liz! Thank you so much for making it, and for leaving such a kind review!
For some reason, I’m not great at baking cookies so was so pleased when I made these and they turned out just great 🙌🤗 Crispy on the outside , chewy on the inside, loved the tahini, so more-ish 😋
Yay! I am thrilled that that this recipe turned out so well for you, Angela! Thank you so much for making it, and for leaving such a kind review!
STOP. IT. RIGHT. NOW. I mean, seriously, stop what you are doing and go make these cookies. I heard about them years ago and I am kicking myself all the way to the kitchen, (to get another cookie(s)) for not making them sooner. Absolutely delicious. My kids are also obsessed and the ingredients make me feel good about baking these for them. Thank you, Nicole!
P.S. Kalejunkie is one of my favorite accounts to follow on IG. Go follow her and be inspired by her creativity in the kitchen!
Courtney, thank you so much for making this recipe, and for leaving such a kind review! I am SO thrilled that you love these cookies so much, and I am immensely grateful!
So so so delicious! I ended up only having about a 1/2 cup of tahini in the fridge, so I added a 1/2 cup of natural peanut butter to make up for the full cup of tahini. I also did 1/2 cup semi sweet and 1/2 cup white chocolate chips just because I had some white chocolate chips in the pantry that needed to be eaten! Everything else I followed exactly and they were perfect! The kids LOVE them too! Highly recommend!
I’m so glad that you were able to find a substitution that works well for you, Caitlin! Thank you so much for making this recipe, and for leaving such a kind review!
The podcast with Belen brought me to this recipe and OMG truly life changing. I am a Cookie Monster and these are my new favorite. Can’t wait to make the different variations.
Yay! Ariana, welcome to Kalejunkie! I am so happy that you are here and that you loved this recipe! Thank you so much for making it, and for leaving such a kind review.
This recipe never fails ~ I’ve made them often and we love them ! Today I subbed in date syrup for maple syrup and they tasted just as good. Because our household is small (and portion control 😉 ) ~ I freeze most of them ~ thaw out as desired . Just as good as the day they’re baked .
This is the perfect recipe to freeze and thaw as desired! I am so glad it turned out so well for you, Lisa, thank you so much for all of your support!
Thanks for sharing! Do they freeze well?
This looks so good! What a great way to recreate a classic!
Oh my goodness! These came out perfect and delicious! So simple and quick!
Woohoo! Alma, I am so happy to hear that! Thank you so much for making this recipe, and for your sweet review!
Delicious recipe! I subbed AP flour for the almond flour and followed all other ingredients and directions exactly. My cookies turned out tall and cakey instead of spreading and staying moist, so I’m not sure what happened! Next time I will experiment with using slightly less flour and see what happens. Despite the unexpected result, these are the best chocolate chip cookies I have ever made and I will be making them many more times! Thanks for a great recipe!
Hi Larissa, thank you so much for this helpful review! Because the recipe calls for the dough to be chilled, it prevents the cookies from spreading out too much. So, if they are too tall, I recommend using the back of a greased spoon to gently press the cookies down into your desired thickness and shape. That should help resolve this!
I made these cookies, and they were awesome! One question, though…have yours ever turned green? At first, it was just on the inside when I bit into the cookie. This morning the green color has spread! Just weird! I’ll send you a pic on Instagram.
BTW – just love your content, energy, and smile!
Hi Jenn! Thank you for your review, and for the sweet words! According to our DMs, you used sunflower seed butter, which can sometimes react with the baking soda and turn these cookies green. Not to worry though, it’s totally harmless and your cookies are safe to eat! It’s just a funny thing that happens sometimes. 🙂
Mine tasted good but the cookies didn’t spread at all – any idea what I did wrong? I followed the recipe exactly except I refrigerated my dough for closer to 1 hr.
Oh no! I am so sorry to hear that, Megan! It may be because your tahini was too thick – I find that’s the most likely reason for the cookies not spreading. I recommend using a more liquid-y tahini – my favorite is by Soom Foods! You can find it here: https://rstyle.me/+4XQft2ubZfBSVDt8gLwchQ
Would using normal flour still work? I’m allergic to almonds : (
Hi Gina, yes, you can use regular flour in this recipe with the same measurements. I hope this helps!
Well, who knew?! I, like many others, was doubtful, but, good grief! These are amazing! I took my first bite then looked and hubby to see his expression. He’s already gone back to the kitchen for more. This is a winner. Make them. Hurry.
Woohoo! Pamela, I am so thrilled to hear that you loved this recipe! Thank you so much for making it, and for leaving such a sweet review!
Made your life-changing Tahini chocolate chip cookie. was not sure what to expect. A friend gave me your recipe. I had cancer last year and have cut out sugar and carbs and she told me you could have these cookies.
Wow, they are so good and I like that you use maple syrup I can use it. My husband loves them too.
Thank you can’t wait to try more of your recipes. I have lost over 50 pounds and with these, I can keep my weight off and still treat myself — Thank you so much, I like to cook and can’t wait to try more of your recipes
Melody
Melody, I am so sorry to hear about your Cancer, but I am so thrilled that these cookies could help you support your healthy lifestyle and bring a little bit of joy to your face. I am sending you so much love, and thank you so much for your sweet review!
I made these for the first time at the beginning of covid and they were one of the best cookies I have ever had! I lost this recipe and and have been searching the internet for months until I finally found it and am making them again tonight 🙂 Thank you for such a great recipe! I am so excited to try other ones now that I have rediscovered your website
Dana, I am so thrilled that you have found this recipe again and loved it all of these years! Thank you so much for making this recipe and for leaving the sweetest review. I hope you enjoy the other recipes on my site!
If you use coconut flour, must add extra liquid. I made these cookies as directed, using one cup coconut flour, and cooking for the minimum time. Dry, dry, dry.
Hi JD, this recipe calls for almond flour. Almond flour is fattier than coconut flour, which ensures that these cookies won’t turn out dry. Next time, try it with the almond flour!
I’ve made those so many times! Today I mixed vegan semi seeet and vegan white chocolate chips and they were amazing!!! I had to get them in the freezer before I ate them all!
That sounds like an amazing addition to this recipe, Laura! Thank you so much for sharing your creations, and for leaving such a kind review!
Made it for the first time today and the whole family loves it! Will definitely make again with a different flour. Tried it with oat flour. I’m glad to have found your insta. Keep up the good work!
Woohoo! I am so thrilled these turned out well for you, Ima! Thank you so much for making this recipe, and for leaving such a sweet review!
These are a staple in our house and whenever i get invited anywhere.
Soooo yummy, healthy and tastefull.
Nicoles recipes are all amazing…love her work
Yay! Sherry, it warms my hearts do much to hear this. Thank you for making this recipe and for leaving such a kind review. You’ve truly made my day!
I make these all of the time…family staple. My husband is crazy about them and so am I. I love your zucchini chocolate loaf too! delicious! Great recipes.
Hi Diana! I am SO thrilled to hear that! Thank you so much for making these recipes, and for leaving such a kind review!
Best paleo cookie I have ever had and I feel like I have tried them all. Could not stop eating them!!! Amazing!!!
Wow, Nicole, I am honored! Thank you so much for your sweet review!
Tried these, so gooey and delicious! Definitely going to try the other variations and make these again!
Yay!! That warms my heart so much to hear that, Kira! Thank you so much for making this recipe (and for your review), and I hope you enjoy the other varieties!
These were incredible!!! So close to a regular chocolate chip cookie with a nuttier flavour. I have recently become obsessed with tahini and have many friends who are GF and always asking me to made them GF cookies and this is a winner! Crispy on the outside and soft on the inside. They are still warm and I’ve already eaten two! Thank you so much for sharing this amazing recipe!
Yay!! Mia, I am SO thrilled to hear that! Thank you so much for making this recipe, and for leaving such a kind review!
These were delish!
Me (gluten free) and my vegan, NO-refined-sugar daughter LOVE LOVE LOVED these!
Son-in-Law ate em up too!
Thanks for the terrific recipe!
Such a treat!
Woohoo!! I LOVE to hear that this recipe satisfied the whole family, Beth! Thank you so much for making this recipe, and for leaving such a sweet review! You’ve made my day 🙂
I think “life changing” is a very accurate description for these cookies! just made a batch, ate them with a spoon straight out of the oven and can’t stop eating them!! I used Enjoy Life mini chocolate chips.
Woohoo!! I am SO thrilled to hear that, Leah! Thank you so much for making this recipe, and for leaving such a kind review!
My husband and I have been making these for a while and we CANNOT go back to normal chocolate chip cookies! These cookies are UNREAL girl!
YES!!! I am so thrilled to hear that, Hana! These are my favorite chocolate chip cookies too, and I truly believe that once you go LCTCCC, you don’t go back! 😉 Thank you so much for your sweet review, you’ve totally made my day!
Best cookies! My family loves them and always asks me to make them!
Woohoo! I love hearing that, Ani! Thank you so much for your review!!
So delicious! They were a hit! Everyone loved them!
I’m so glad they turned out so well for you! Thank you so much for your review!
Wow these are fantastic! I made half a batch, half all ingredients, did 1 small egg, they turned out so so yummy. Crispy on the outside and soft and chewy on the inside.
Yay! I’m so glad halving the recipe turned out perfectly for you, Kayleene! Thank you so much for sharing such a sweet review!
I just made these for my family and everyone LOVED them.
So so delicious.
Any idea why mine turned out so thin?! They look chubbier in ur pictures.
Hi Sherry! I’m not sure, it could be a variety of different things. Did you make sure to chill your dough first?
This recipe is the BEST! I just made them for the first time for a Friendsgiving and everyone had me send them the recipe before we even got up from the table! Seriously the best cookies ever! Nicole never fails me!
Woohoo!! I am so thrilled to hear that, Sam! Thank you so much for your review, and for sharing this recipe with your friends! I love that and I’m so grateful for your support. 🙂
Pretty bold to call a cookie life changing. But holy crap they were! Delicious and so darn easy. Always keep some in freezer.
It IS a bold statement, but I wouldn’t say it if it wasn’t true! 😉 I’m so happy you agree, too! Thanks for making the recipe, and for your review!
The name of these cookies don’t lie… I’ve made them twice inside 3 days and my husband and extended family all agree they’re AMAZING!
Woohoo! So happy to hear that, Brenna! Thank you so much for your review!!
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!
I’ve been meaning to make these for forever and they did not disappoint! Such a simple recipe with minimal ingredients and SO delicious!!
Woohoo! So happy to hear that, Sam! Thank you!!
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!
I can use some Life Changing Tahini Cookies right now!! I am going to make them. I have all the necessary ingredients!
Can’t we all?! I love that! Hope it goes well for you, Leah!
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!
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!
Could I replace almond flour with AP flour and egg with flax seed egg?
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.
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!
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!
I am so glad you held out and did it the “better” way! 🙂
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!
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!
My neighbor made them and shared with me. Best darn cookies! Can you please give a calorie count for this recipe? Thanks so much!
Oh I’m so happy to hear that! Unfortunately I don’t provide the calorie counts for recipes, and you can read more about why I made that decision here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
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!!
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?
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!
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!
The BEST OF THE BEST! Literally so easy to make- simple, healthy, kid friendly and OH SO DELICIOUS. I make these wayyyy too often 🤪😍
I love you and appreciate the comment and review!
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!
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.
I AM SO HONORED!!!! Thank you for this review!
YAY! That makes me so happy that you enjoyed them!!
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? 😉
They are, indeed! I’m so happy to hear this! 🙂
INDEED THEY ARE!!!! Thank you so much for the comment, Beatrice!
The BEST! I make these all the time.
I am so honored, Dana!
These were so delicious! And so simple to make! A huge hit with everyone!
I am so happy to hear this review!!!! Appreciate you, Liz!
Sooo yummy!! They were super easy to make and are so fluffy and chewy! Will be making again!!
They are still my favorite cookie recipe!!! Thank you for the review, Ashley!
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!
Awesome! I am so honored!!! Thank you Hannah!
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 😉
Heck yes! A new #LCTCCC fan! Thank you Shannon!
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!
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!! 🥳😻🙏🏼
I used coconut flour instead . Delish !
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.
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!!!!
I’m so happy you love them! All these years later, this is still my favorite recipe!
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. 🙂
YAY! All these years later, this is still my favorite cookie recipe! 🙂
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 !
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 🤤🤭
truly life-changing and among my favorite paleo cookies to make!!!
Thank you so much, Johanna!! I appreciate you!
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!
Heck yes! This is what I love to hear!!!
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!
Would it be possible to sub any of the almond flour for oat flour?
Yes! Same ratio!
Everyone loved them including my 3 year old and my tough critic of all “healthy” baking. Will make again!
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.
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!!
I am so so so so happy to hear this!!!! Thank you Ava!
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!
YAY! I am so happy you enjoyed them!
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.
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?
You can do that! I know others have! 🙂
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.
Can you sub regular flour for almond flour? Thanks!
How many calories are in these cookies?
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!
Can you freeze the dough?
Yes!
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.
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.
Sheila.
Omg! So delicious.
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
Hi! Yes, all three will work!
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!
Can you substitute something for almond flour? I have coconut flour or could make oat flour.
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!
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???
These are sooooo good! Omg! I make them all the time and they are always a big hit
Delicious but mine were super runny. Not as thick any chewy. Any tips? Also, have macros?
Mix, mean I can just mix it with spatula or using mixer? If using mixer/ kitchen aid what is the speed?
Hi! Just mix with a spoon! Very simple! 🙂
Hi! Just to confirm, I should use the same amount of coconut flour as almond flour to substitute? Thanks!
Yes! That’s what others have done with success!
Can you sub maple syrup for coconut sugar?
Ignore me, you already answered! Thanks!
Could I use oat flour instead?
Yes! Enjoy!!!
Can you sub coconut sugar for maple syrup?
Yes! Same measurement 🙂
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.
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!
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!
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!
These are delicious! Do you know the calorie count?
Per myfitness pal— but I made 17 cookies with a standard cookie scoop and they are about 175-190/cookie. I also subbed coconut sugar.
My granddaughter is allergic to sesame (tahini) so we substituted Almond Butter. They were still perfect!
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!
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?
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!
XXX
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!
Hi,
Healthy-liv.com literally stole your recipe. Almost a complete duplicate. So shameful! Thanks for your hard work.
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😋
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
Same thing happen to me. Does anyone knows why 🙁
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!
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!
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!!!
Yum. But what’s the nutritional value please.
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?
Finally!!! Healthy choc chip cookies that actually taste like choc chip cookies!! Thank you!!
I just made these and oh my goodness they are absolutely delicious. Thank you 😊
Can a nut-free flour be used for almond flour?
Could I substitute maple syrup with granulated monkfruit sweetener?
Is there any way to make these keto? Or do you have keto-friendly recipes? Okay if not. Thanks!
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! ❤️❤️❤️
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.
Will definitely be making these soon!
Do you have a maple syrup free version?
I didn’t have any maple syrup, so I used honey.
These are then best cookies ever!!! I didn’t have maple syrup so i used coconut sugar instead, and it worked!!
Did they still come out chewy?
Hi, may I know the science behind chilling the dough before adding egg and baking soda?
Can I use honey instead of maple syrup?? And how much?
I did because I was out of maple syrup. Still amazing. Just used a bit less than recipe called for.
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!!
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!
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?
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?
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!
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
DO you know roughly how many calories, fat and proteins per cookie? AMazing cookies!
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!
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!
When you add in the egg do you whisk it first or just add the egg straight in?
Add it straight in!
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 🙂
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 sorry to hear that Mary.
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.
I am obsessed with these…. seriously addicting making them for the third week in a row
I’m so happy to hear, Alyssa!
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!
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.
YAY! I am so happy to hear this!
Used 85% cacao chips and these ar to die for
WOO HOO that sounds delish!
These are outrageously delicious!
I’m so happy to hear this!!!
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!
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!
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 🙂
If i substitute swerve for the maple syrup, how much would you suggest i use?
I’m actually not familiar with Swerve!
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! 🙂
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.
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?
I use a cookie scoop to form the cookies and plop them on the baking sheet!
Put some non stick spray on your hands or oil.
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.!
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!
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
YASSSSS so happy to hear!
How do you use flax for eggs?
You combine 1 tablespoon ground flax seed with 3 tablespoons water, mix and let sit for about 5 minutes to gel up. That’s your egg replacement.
Hi ! Love these Husband is allergic to nuts ..so 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!
What do you mean by a “scoop” of collagen? Do you have a measurement?
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.
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!
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.
YUMMMMMM! Thanks for sharing, Sarah!
What if I cant use tahini because of the soy content. Is there a substitute?
You can substitute any nut butter you’d like, and Sarah is right, tahini does not contain soy!
Tahini is made from sesame seeds. No soy!
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.
Thank you Lauren!!!
Has anyone made this without the collagen? Do they still turn out OK?
Hi Sadu, yes and it will turn out perfectly without the collagen!
Thank you!
can I sub the baking soda with baking powder?
nope, get some baking soda!
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.
Thank you! I picked up marine collagen from Whole Foods 🙂
Do you know the macros?
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? :/
Any sub ideas for the maple syrup!? On keto for medical reasons and i can’t have the sugar. Thanks in advance
Have you used swerve confectioners ‘sugar’? Bakes nicely. Keto approved.
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
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 ❤️
Has anyone tried making these with stevia only?
Love these cookies!! Made them two weeks in a row!
Would it be ok to substitute agave for the maple syrup ? Love these cookies so much and need fix but out of maple syrup.
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… 🙂
I just absolutely LOVE this recipe and wanted to share that!
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!
How much honey did you use?? I want to make them with honey, too.
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 🙂
Did anyone try it with the Trader Joe’s tahini? I know some recipes don’t recommend it because it is a thicker tahini?
I did, and they were delish! Good luck 🙂
I usually make these with the TJ tahini, and they turn out perfect!
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?
Can i sub almond flour with oat flour?
Does anyone know the ratio for Coconut to Almond flour and if replacing it would mess up the entirety of the cookie?
You can substitute coconut flour for almond 1:1 ratio!
Can I swap the maple syrup with honey?
Absolutely!
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!!!
Hi Deb! Curious to know how they came out vegan? Thanks!
Deb! I’m so happy you enjoyed them!!! Merry Christmas!!!
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!
I made these yesterday with Hershey’s dark chocolate chips and they’re awesome!
Can I freeze the uncooked cookie dough balls?
YES!
Can I use Collagen Hydrolysate from Great Lakes in place of the collagen Peptides?
Yes!
Can I sub the maple syrup for coconut sugar?
Yes!
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.
That sounds so delicious!!!!
Also, can I sub an egg for flax egg?
Yes!
Is the tahini sesame paste or made tahini?
It’s the same thing!
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?
I always put them in an airtight container and store in the fridge!
Woke up today and had to try these…had 3 for breakfast!! Delicious! 🙂
Thank you SO much!
I’m so happy you enjoyed them, Amy!
Can I use honey instead of maple syrup?
I used honey instead of maple syrup and they were delicious!
Can I substitute collagen protein for collagen peptides?
That should be fine, I made them yesterday and used vanilla whey protein powder instead of collagen peptides and it turned out great!
Is there a nut free version? (Almond flour substitute?)
Same question! Do you think oat flour would work?
Whole wheat flour worked for me so it should be fine!
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.
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.
by hand! hope you love them!
What tahini and sea salt flakes do you use?
I used Soom Foods brand tahini (it’s nice and liquidy) and See Salt Taste sea salt!
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?
Hi Tracie! They shouldn’t flatten out…they are a thicker cookie!
How many days can they stay fresh? and what is the best way to storage them. Thank you!
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!
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.
If you have a scale, I think one scoop is usually about 12 grams.
THESE WERE AMAZING! Like tahini-caramel gooey bites of amazingness. Thank you, queen!
This makes me so happy!!!
Can you sub oat flour for the almond flour? Thanks!
Hi Mara!
I haven’t tried, but someone else did and said it turned out perfectly!
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
Nope! Taste will be great, though might be a little flatter!
How long will these keep in an air tight container?
Refrigerator vs counter top…?
I’d keep them on counter for a day and then place in the refrigerator for up to one week!
If I scoop the dough into a ball, will it spread out during baking, or do I have to press the dough according to wanted size?
it will flatten out 🙂
It will flatten out 🙂 I just made these last night
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
That is great to know! Thank you for sharing, Carol! I will have to try your way too! xx
I have a egg allergy do you think a flax egg will work?
YES!!!!
Hi Nicole, I was wondering if using a flax egg, do I still need to refrigerate the dough before adding it and the baking soda? Or do I skip that step and add all together? Thank you, can’t wait to try them and other recipes 🙂
I used a flax egg because I was out of town eggs and it worked just fine 🙂
I’m Vegan and did it with a flax egg and they came out perffff
Thanks for the recipe ✨ how much calories does a cookie have ?
Hi Melike, I’m not sure bc I don’t count calories! But they are made from wholesome ingredients, so enjoy! 🙂
How about coconut flour in lieu of almond flour?
I only had 1/3 cup of almond flour and added 2/3 cup coconut flour and they came out perfectly!
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 🙂
Thanks for the fab recipe! 🙂
Can I use Bob’s Red Mill GF flour instead of almond flour?
Perhaps! But the consistency will be different of course. xo
Phenomenal!!!! Oh my gawwwd!
Yay that makes me SO HAPPY!
What Maple Syrup do you use that is gluten free? My daughter has celiac, we have to be extra careful. Thank you.
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 🙂
Can I use a nutter butter instead of tahini?
Yes you can!
Can I do coconut sugar instead of maple syrup?
I don’t see why not! I think that should work just fine 🙂 Let me know!