Challenge: make a dairy-free, nut-free and grain-free cookie that you actually want to eat. Well, it was no easy task, but I did it. And not to toot my own horn, but these are the best paleo chocolate chip cookies. In fact, you can strike paleo from the descriptor. These are just hands down the BEST chocolate chip cookies. Loaded with dark chocolate chunks and super creamy tahini,  these cookies come together without any of the traditional nut-based or grain-based flours.

Tahini is made from ground sesame seeds, which are a total prenatal superfood. Sesame seeds are a fantastic source of b vitamins, magnesium, and essential fatty acids. In fact sesame seeds are 60% fat, which is why these paleo chocolate chip cookies are so luxurious even without butter. Check out all the health benefits of tahini in this fantastic article from Dr. Axe.

Honey adds the sweetness needed in a chocolate chip cookie without overpowering! Honey is also the secret to making chewy cookies rather than cake-y cookies. The more you know! I fold in a bit of flaked coconut for more texture. Omit if you’re a purist 🙂 I prefer to use Enjoy Life Mega Chunk Chocolate Chips in these cookies because they are GIANT chocolate chips and they are allergen-free (and again, still tasty!) You can find them at most health food stores, on thrive market or on amazon.

Use your food processor when making this cookie dough to ensure everything blends together well. Because of the high fat content, the dough may seem oily after its combined. Pop it in the fridge for 20 minutes to help solidify these fatty acids. Don’t be alarmed if your dough looks sticky and extra oily! I promise the cookies won’t be greasy.

Dunk these tasty cookies in a glass of coconut milk or pop them in your school lunch!

The Best Paleo Chocolate Chip Cookies

Liz Winters

Nut-free, dairy-free and still holding down the BEST chocolate chip cookie title.

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

chill time 20 minutes mins

Course Dessert

Servings 12 cookies

Ingredients

  

• 1 cup tahini
• 1 egg
• 1/2 cup coconut flour
• 1/3 cup honey
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup chocolate chunks
• 1/4 cup flaked coconut
• flake salt optional

Instructions

 

• In the bowl of a food processor, pulse tahini, egg, vanilla and honey for 15 seconds.
• Add coconut flour, baking soda, salt and cinnamon and blend for 30 seconds or until a sticky dough ball forms.
• Remove blade from food processor and fold in chocolate chips and coconut flakes. Its normal if the dough looks a bit oily. That's the tahini at work.
• Chill dough ball in fridge for at least 20 minutes.
• Preheat oven to 350° and line a baking sheet with parchment paper.
• Spoon golfball size doughballs onto sheet, spacing approximately 3" apart.
• Bake for 8-10 minutes until edges turn golden. Remove from oven and sprinkle cookies with a pinch of flake sea salt, if desired. Allow cookies to cool on baking sheet for 2 minutes and then move to a wire rack to cool completely (or as long as you can wait).