Holy moly. I hit the cookie jackpot!
Me and cookies haven’t always had the best relationship. Either they turn out really gummy from flaxseed or they crumble and fall apart. But not these little gems! We have a great new relationship now because of these Tahini Chocolate Chunk Cookies that are vegan and gluten free, and seriously scrumptious. I also feel more at peace having a cookie recipe I can rely on, especially for parties and such, LOL!
They’re crispy on the outside and chewy on the inside, which is something I’ve never been able to accomplish until this recipe! Eek! They are a dream come true. Maybe it’s the tahini?! Also we aren’t using any oil, just tahini.
For sweetener, I used the Choc Zero Sugar-Free maple syrup, but you could use regular maple syrup or honey, if you eat it. I also used these sugar-free dark chocolate squares (they’re sweetened with monkfruit) and broke them up into pieces. Feel free to use your favorite chocolate bar for the chocolate chunks (or chocolate chips of course)! I also like Lily’s or Hu Kitchen chocolate bars. The rest of the ingredients are super simple like almond flour, flaxseed and hemp seeds.
I consider these “superfood cookies”, and sometimes have them with my morning coffee or with almond milk for an afternoon treat. OH MY HEAVENS, they’re just too perfect. Go make them ASAP!Print
Scrumptious and sugar-free chocolate chunk cookies that are crispy on the outside and chewy on the inside! A real dream come true in vegan, gluten free cookie form.
2 tablespoons ground flaxseed + 6 tablespoons water (a flax egg)
1 cup almond flour
1/4 cup hemp seeds (optional)
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of sea salt
3/4 cup tahini
1/4 cup maple syrup (I use sugar-free Choc Zero maple syrup; can also use honey)
30–40 drops of stevia (I use this one)
chocolate bar, broken into pieces (I used 2 of the Choc Zero dark chocolate squares; can also use 1/2 chocolate chips)
In a small bowl, combine the flaxseed and water, and stir. Set aside for 10-15 minutes.
Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
In a large bowl, whisk the almond flour, hemp seeds, baking soda, cinnamon and sea salt together until well combined.
Stir in the flax egg mixture, tahini, maple syrup and stevia.
Refrigerate for 20-30 minutes, to set.
Using a cookie scoop, scoop cookie dough onto baking sheet and gently press down to flatten, You should get 10 cookies. Next, press the chocolate chunks into the cookies.
Bake for 15-17 minutes, until the sides are slightly golden.
Remove from oven and let cool. Enjoy!
Keywords: vegan tahini cookies, tahini cookies, chocolate chunk vegan cookies, vegan almond flour cookies, gluten free cookies, gluten free chocolate chunk cookies