These Almond Flour Tahini Chocolate Chip Cookies are nutty, chewy, slightly crispy on the outside, soft on the inside, and exceptionally easy to make. Made using almond flour, tahini, maple syrup, and chocolate chips, these are so easy to make and are ready in just 15 minutes.
They are perfect for breakfast, brunch, or as a tea-time snack, or anytime you are craving something sweet with a wholesome twist.
High heat browns faster and firms texture. It works great for stir-fries and bowls.
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Table of contents
They are eggless and made without butter, refined sugar, or refined flour, which makes them a wonderful tea-time cookie option when you want a homemade cookie made using simple ingredients.
These easy almond flour tahini cookies are super delicious and come with a better-for-you twist on classic chocolate chip cookies.
Making these healthy almond flour chocolate chip cookies is really quick, simple, and easy. Plus, you only need a handful of basic ingredients to bake them, and there is no need to chill the dough for this recipe. Just mix the ingredients, shape them into balls, and bake. That’s it. Can’t get any simpler than this, right?
About Almond Flour Tahini Chocolate Chip Cookies
Almond flour tahini cookies have slightly crispy edges and a soft, chewy center, with a wonderful combination of nutty, sweet, and chocolatey flavors. These almond flour tahini chocolate chip cookies are a variation of my almond flour cookies recipe.
They are chewy, nutty, chocolatey, and so unbelievably good. Because these cookies are easy to make and use basic ingredients, they are one of those easy cookie recipes that you can bake whenever you want something homemade, scrumptious, and a little healthier than traditional chocolate chip cookies.
The best part about this almond cookie recipe is that you don’t need any butter or refined flour to bake these cookies. Almond flour is used as the base of these cookies to give them a naturally nutty flavor and soft texture.
Tahini adds creaminess and a delectable sesame flavor that pairs surprisingly well with dark chocolate chips.
I love using tahini in these cookies to give them a rich, nutty taste without making them taste overwhelmingly like sesame. Trust me, you won’t even notice any sesame flavour here. When you combine almond flour, chocolate chips, and tahini, you get such an irresistible flavor combination.
To sweeten these cookies, I used maple syrup. It makes them healthier, and since there is no refined sugar, there is no need to cream butter and sugar. Everything comes together in just one bowl, which makes these healthy chocolate chip cookies exceptionally easy to make.
The chocolate chips are the finishing touch, but they are optional. They add little pockets of chocolate throughout the cookies and make them taste like a classic chocolate chip cookie, but with an indulgent almond flour and tahini twist.
Adding chocolate chips is totally optional here; you can omit them or swap them for raisins or dried cranberries for a fruity touch.
Blanched almond flour is used as the base of these cookies, giving them a naturally nutty flavor and soft texture, while creamy tahini adds lovely richness and a subtle sesame flavor without the need for butter.
To sweeten these up, I used maple syrup, as it adds gentle sweetness. To take the flavour up a notch, I added some dark chocolate chips, which are completely optional but highly recommended if you love chocolate chip cookies. They give you those irresistible little bites of chocolate in every bite. I just love them!
So next time you are craving a chocolate chip cookie that is easy to make, try these almond flour tahini chocolate chip cookies. I am sure you’ll love them.
Let’s learn to make this easy almond cookie recipe at home.
Why You’ll Love This Recipe
These Almond Flour Tahini Chocolate Chip Cookies
✔ are made using almond flour
✔ are quick & easy to make
✔ need basic ingredients
✔ have no butter or refined flour
✔ are great for everyday baking
✔ can be enjoyed as breakfast, brunch or snack
✔ have a lovely nutty tahini flavor
✔ have slightly crispy edges & a soft, chewy center
✔ need just one bowl
✔ are loaded with chocolate chips
✔ are eggless & gluten free
✔ are ideal for chocolate lovers
✔ are sweetened with maple syrup
✔ make a delicious snack or dessert
Ingredients
To make these healthy almond flour chocolate chip cookies, you only need a few simple ingredients. Each ingredient in this recipe adds a different flavor and texture to these cookies.
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Almond flour: It is the main ingredient in these cookies and gives them their soft texture and delightful nutty flavor. For the best texture, make sure to use fine almond flour. You can use almond meal, but blanched almond flour works best in this recipe.
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Tahini: Creamy tahini is added for richness, creamy sesame goodness, and subtle sesame flavor. I used homemade smooth tahini here, but you can also use store-bought unsweetened tahini; that works just great.
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Maple syrup: Maple syrup adds sweetness and also helps bring the cookie dough together. It adds a lovely mild caramel-like flavor that works gorgeously well with almond flour and chocolate. You can also make these cookies using honey or agave nectar.
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Chocolate chips: Dark chocolate chips make these cookies extra chocolatey and seriously addictive. I like using dark chocolate chips in these cookies, but you can definitely use milk chocolate chips, white chocolate chips or any of your favorite chocolate chips here. They all work just fine.
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Vanilla extract: A little splash of vanilla extract enhances the flavors of almond flour, tahini, maple syrup, and chocolate chips. You can also swap it with almond extract.
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Baking powder: Adding baking powder gives these cookies a little lift and helps them get a soft, chewy texture.
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Salt: A tiny pinch of salt balances the sweetness in these cookies and brings out the chocolate flavor of these almond flour cookies.
How to Make Almond Flour Tahini Chocolate Chip Cookies
Making these almond flour tahini chocolate chip cookies at home is really simple and straightforward. All you need to do is mix the wet ingredients, add the dry ingredients, fold in the chocolate chips, shape the dough into cookies, and bake. That’s it. Super easy and so much fun to make.
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Start by preheating the oven to 340°F (170°C) and line a baking sheet with parchment paper.
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Now add tahini, maple syrup, and vanilla extract to a mixing bowl and mix until smooth and well combined.
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Then add almond flour, baking powder, and salt to the bowl, and mix everything together until you have a soft cookie dough.
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Lastly, gently fold the dark chocolate chips into the dough. Divide the dough into 12–13 portions and roll each portion into a ball.
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Place the cookie dough balls on the prepared baking sheet and gently flatten them with the bottom of a glass or with your fingers. Add a few extra chocolate chips on top, if desired.
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Bake for 12–14 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Let them cool completely; they will firm up as they cool while keeping their soft, chewy centers.
Your delicious, slightly crispy, soft, and chewy almond flour tahini cookies are ready to devour. Serve them with a glass of milk or a cup of coffee and enjoy!
Once you bake these cookies, you will love how easy and mouthwatering they are. The combination of almond flour, creamy tahini, maple syrup, and chocolate chips gives these cookies such a tempting flavor and a chewy texture.
Variations
One of my favorite things about these almond flour cookies is that you can easily customize them depending on what you have available.
Almond Butter Chocolate Chip Cookies
If you love almond butter or don’t have tahini at hand, you can swap the tahini for the same amount of smooth almond butter. With almond butter, these cookies will have a more pronounced almond flavor and will still go beautifully with dark chocolate chips.
Milk Chocolate Almond Flour Cookies
For a richer chocolate flavor in these cookies, I used dark chocolate chips, but you can also use milk chocolate chips or roughly chopped dark chocolate. Milk chocolate also pairs so well with the nutty almond flour and slightly earthy tahini.
Sesame Chocolate Chip Cookies
If you love the flavour of sesame or want a deep sesame flavor, add 1–2 tablespoons of sesame seeds to the dough and coat the cookies with sesame seeds before baking. They add a lovely little crunch and make the sesame flavor more noticeable.
Nutty Chocolate Chip Cookies
This recipe is delicious without any added nuts. If you are into a nutty crunch, you can add some chopped nuts, like almonds, walnuts, pecans, or any nuts of your choice.
Serving Suggestions
These healthy tahini chocolate chip cookies are amazing when served slightly warm, especially when the chocolate chips are still soft and melty. That way, you’ll get the melty chocolate goodness.
But they also taste great after cooling completely. I love enjoying them with a cup of coffee, but they also go well with tea or a glass of milk.
They make a lovely afternoon snack or simple homemade dessert, and they are also great for serving at brunch with other nut cookies like peanut butter cookies, walnut cookies, or orange almond cookies.
Basically, you can enjoy them whenever you want something sweet with your coffee or tea.
For an extra special treat, serve them slightly warm with a scoop of vanilla ice cream, chocolate ice cream, dulce de leche ice cream, or any of your favorite ice cream. The combination of slightly crispy almond flour cookies and cold ice cream tastes simply delicious.
Storage Suggestions
These almond flour chocolate chip cookies stay fresh for up to 3–4 days when stored in an airtight container at room temperature.
Make sure to let the cookies cool completely before storing them. If you store them while they are still warm, they will get softer due to condensation.
You can also refrigerate the cookies in an airtight container if you prefer slightly firmer cookies. For longer shelf life, you can freeze them for up to 2–3 months.
To freeze, wrap each cooled cookie in plastic wrap, then place them in a freezer-safe container or Ziploc bag and freeze. Remember to thaw them at room temperature before serving.
Tips & Tricks to Make the Best Almond Flour Chocolate Chip Cookies
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Almond flour: It is the main ingredient, so use good-quality fine almond flour for the best texture. Coarse almond meal is not recommended here, as it can make the cookies more crumbly and grainy. You can also make homemade almond flour by grinding blanched and peeled almonds.
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Tahini: When stored, tahini sometimes gets thick at the bottom, and sesame oil rises to the surface, so make sure your tahini is well stirred before measuring.
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Don’t overmix: Once the almond flour is added to the wet ingredients, mix it just until everything comes together. Overmixing is not necessary.
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Shaping: These cookies don’t spread as much as traditional butter-based cookies, so always gently flatten the dough balls before baking. Flattening the cookies helps them bake into a nice cookie shape.
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Chocolate chips: Top each cookie with some extra chocolate chips before baking. They not only make the cookies look prettier but also give them an extra chocolatey finish, with each bite full of chocolate.
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Don’t overbake: Bake these cookies until they are just lightly golden. Do not overbake them; they will continue cooking while cooling. Slightly underbaking helps give these cookies a crisp exterior while keeping the inside soft and chewy.
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Cooling: Always let these cookies cool on the baking sheet for about 10 minutes because they are quite delicate when they first come out of the oven. As they cool, they become firmer. After 5–10 minutes, transfer them to a cooling rack and let them cool completely. You can also enjoy them warm, but letting them cool completely gives them a sturdier texture. If you want warm, melty, gooey chocolate in your chocolate chip cookies, you can definitely enjoy them warm. Just wait about 10 minutes for them to cool down a bit so you can enjoy those melty pockets of chocolate.
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Tahini flavor: If you want a milder sesame flavor, use light or pale beige tahini, which is generally mild, creamy, and slightly nutty. If you want a deeper tahini flavor, you can use golden medium-beige tahini or even dark brown or dark beige tahini for a really strong flavor in these cookies. Tahini colors have different flavors, and different tahinis can vary quite a lot. For a milder sesame flavor, use a mild, smooth tahini.
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Sweetness: These almond flour chocolate chip cookies are perfectly sweet. If you prefer sweeter cookies, you can add a few more chocolate chips. You can also use milk chocolate chips or real milk chocolate for a sweeter taste, or increase the amount of maple syrup in these cookies. The sweetness of the chocolate chips depends on the type you’re using. I’m using 80% dark chocolate chips, but you can use 50% dark chocolate chips if you want sweeter cookies, or use milk chocolate chips instead.
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Shape: For evenly baked cookies, make sure to flatten them evenly and try to make all the dough portions similar in size. This simple step will help you make evenly baked cookies.
FAQs
Are almond flour chocolate chip cookies healthy?
These almond flour chocolate chip cookies are a healthier version of traditional chocolate chip cookies because they are made with almond flour instead of refined flour. They also use tahini instead of butter, are eggless, and are sweetened with maple syrup, making them a more wholesome option.
They still taste like chocolate chip cookies and should be enjoyed as a treat, but they’re made with simple, wholesome ingredients, so you can enjoy a couple of cookies every once in a while.
Can I make these cookies without tahini?
Yes, you can definitely make these cookies without tahini. You can replace it with sunflower seed butter, pumpkin seed butter, almond butter, or cashew butter. They all work well in these cookies.
For this particular recipe, I would recommend using almond butter as a substitute for tahini because its flavour pairs really well with the almond flour in these cookies. But if you don’t have almond butter or don’t want to use it, you can also use peanut butter or any other nut butter of your choice. These cookies will still be delicious.
Do I need to chill almond flour cookie dough?
No, there is certainly no need to chill the cookie dough for this recipe. You just need to mix the dough, shape the cookies, and bake them. You can bake them right away.
However, if you are making the cookie dough in advance, you can shape the cookies and chill them in the refrigerator for a couple of days before baking them whenever you want.
To store the dough, wrap it in plastic wrap and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 15–20 minutes so it softens slightly but is still cool. Then bake as instructed. You might need to bake the cookies a little longer because the dough will still be cool.
Why do almond flour cookies spread less?
Almond flour cookies behave differently from wheat flour cookies because almond flour has different properties and does not contain gluten. These cookies have a different texture and generally spread less than traditional wheat flour cookies. Since this recipe uses tahini instead of butter, the dough also behaves differently during baking. To get a nice cookie shape, gently flatten each dough ball before baking.
Can I use almond meal instead of almond flour?
Technically, you can use almond meal instead of almond flour, but I personally recommend using blanched, finely ground almond flour for the best results. Almond meal is usually coarser, which can affect the cookies’ texture and make them more crumbly and more likely to break apart.
Can I use honey instead of maple syrup?
Yes, you can definitely use honey instead of maple syrup in this recipe. Honey is a good alternative sweetener for these cookies. However, the flavour and texture may change slightly, and the cookies may turn out a little more golden. Just keep that in mind when making this substitution.
Can I use dark chocolate chips?
Absolutely! You can use dark chocolate chips, and they work beautifully in this recipe. I use dark chocolate chips because they pair really well with the nutty almond flour and the lovely tahini flavour. They are my preferred choice for these cookies. However, if you prefer sweeter cookies or a milder chocolate flavour, you can certainly use milk chocolate chips or semi-sweet chocolate chips instead.
How should I store almond flour chocolate chip cookies?
These cookies store well at room temperature for about 3–4 days. Once they have cooled completely, place them in an airtight container lined with parchment paper or kitchen paper. Arrange the cookies in a single layer, then add another layer of parchment paper or kitchen paper before stacking more cookies on top. Store the closed container in a cool, dark place.
For longer storage, you can refrigerate them for about 7–10 days. You can also freeze them for 2-3 months for even longer storage.
Almond Flour Chocolate Chip Cookies (Step-by-step photo instructions)
For making Almond Flour Chocolate Chip Cookies
- Preheat your oven to 170°C (340°F). In a mixing bowl, whisk together the tahini, maple syrup, and vanilla extract until everything is smooth and combined.
- Add the almond flour, baking powder, and salt. Mix until a soft, uniform dough forms.
- Fold in the dark chocolate chips or chopped dark chocolate until evenly distributed throughout the dough. Divide the dough into 12 equal portions and roll each portion into a ball.
- Line a baking tray with parchment paper. Place them on the prepared baking tray, making sure to leave some space between each cookie. Place a piece of parchment paper on each cookie ball and press gently to flatten each ball with the bottom of a glass. You can top them with a couple of chocolate chips.
- Bake the cookies for 15 minutes, checking from the 12-minute mark. The edges should be lightly golden and the cookies should look set. The centres may still feel soft when the cookies come out of the oven. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Let them cool for another 5 minutes for warm cookies, or let them cool completely. They will firm up as they cool.
- Enjoy your delicious almond tahini chocolate chip cookies with a glass of milk, tea, or coffee, or just as they are as a quick, sweet, and wholesome snack.
Recipe Card
Almond Flour Chocolate Chip Cookies [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Brunch | American | 12 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 125 calories | 1 |
INGREDIENTS
For Almond Flour Chocolate Chip Cookies
- 1 cup (100 g) almond flour
- ¼ cup (64 g) tahini
- ¼ cup (60 ml) maple syrup
- ⅓ cup (55 g) chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS:
For making Almond Flour Chocolate Chip Cookies
- Preheat your oven to 170°C (340°F). In a mixing bowl, whisk together the tahini, maple syrup, and vanilla extract until everything is smooth and combined.
- Add the almond flour, baking powder, and salt. Mix until a soft, uniform dough forms.
- Fold in the dark chocolate chips or chopped dark chocolate until evenly distributed throughout the dough. Divide the dough into 12 equal portions and roll each portion into a ball.
- Line a baking tray with parchment paper. Place them on the prepared baking tray, making sure to leave some space between each cookie. Place a piece of parchment paper on each cookie ball and press gently to flatten each ball with the bottom of a glass. You can top them with a couple of chocolate chips.
- Bake the cookies for 15 minutes, checking from the 12-minute mark. The edges should be lightly golden and the cookies should look set. The centres may still feel soft when the cookies come out of the oven. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Let them cool for another 5 minutes for warm cookies, or let them cool completely. They will firm up as they cool.
- Enjoy your delicious almond tahini chocolate chip cookies with a glass of milk, tea, or coffee, or just as they are as a quick, sweet, and wholesome snack.
Watch Full Recipe Video:
NOTES:
- You can swap chocolate chips with the same amount of raisins for a fruity touch.
- Almond flakes or sliced almonds can also be used for coating these cookies if you want a nutty crunch.
- Don't overbake the cookies. The cookies should be slightly crisp around the edges while remaining soft and chewy inside.
- Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
NUTRITION (Per Serving):
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/almond-flour-chocolate-chip-cookies/
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