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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
Cook Time 10 minutes
chill time 20 minutes
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).