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
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!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
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.
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 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!
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!
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!
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!
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!
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 ☻
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!
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’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.
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!