Sweet & Salty Tahini Chocolate Chip Cookies (Edit recipe)

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Crispy on the edges, gooey in the center, and loaded with chocolate puddles—these one-bowl, gluten-free cookies are the ultimate salty-sweet treat. Made with wholesome ingredients and ready in just 20 minutes, they’ll be your new go-to whenever a cookie craving hits!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 12

Ingredients

1.25 cups Old Fashioned Oats, (sprouted oats)
1 cup Almond Flour
1 Tbsp Coconut Flour
1 tsp Baking Soda
.25 tsp Sea Salt
.5 cup Butter, Salted, 1 stick (can sub unsalted for less salty!)
.33 cup Tahini
.25 cup Pure Maple Syrup
1 Egg
2 tsp Vanilla Bean Paste
1 cup Dark Chocolate Chips
.5 tsp Maldon Sea Salt Flakes, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sprouted oats, almond flour, coconut flour, baking soda, and kosher salt.
Add the melted butter, tahini, maple syrup, egg, and vanilla bean paste to the bowl. Mix until everything is well combined.
Stir in the dark chocolate chunks or chips.
Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Sprinkle flaky sea salt on top immediately after baking.
Let cool on the baking sheet for a few minutes & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	294
Fat:	22 g
Carbohydrates:	20 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	330 mg
Fiber:	4 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.