These almond flour chocolate chip cookies are healthy chewy vegan chocolate chips cookies using tahini and almond flour. Bonus, they are also gluten-free and paleo.
Easy almond flour chocolate chip cookies
It’s so easy to make no-butter chocolate chip cookies that are chewy and delicious. The trick is to use a combo of tahini paste, maple syrup, and almond flour.
Let’s see the few simple ingredients you need to start making these cookies the vegan way!
- Almond flour – no almond meal! almond flour comes from ground blanched almonds. Therefore, the texture is fine, white in color, and perfect for these vegan gluten-free chocolate chip cookies.
- Tahini paste – or sesame paste is what you use in a most classic hummus recipe. If you can’t find this ingredient, fresh runny peanut butter would work well as a substitute.
- Maple syrup – or brown rice syrup to decrease the carbs and GI.
- Unsweetened almond milk or soy milk or plant-based milk of your choice.
- Baking powder – or half the amount of baking soda if preferred.
- Salt – optional but recommended for extra flavor!
- Vegan chocolate chips.
What’s tahini?
Tahini is a very healthy ingredient made of sesame seeds and also known as sesame paste. In a vegan diet, it brings you lots of important nutrients like zinc, magnesium, potassium, and iron! In baking, tahini adds a tasty seed/nutty flavor to the cookies and the perfect chewy texture to avoid eggs and butter! Therefore, these tahini chocolate chip cookies are actually very healthy. Of course, if you don’t appreciate tahini flavor you can swap for peanut butter!
More vegan cookies recipe
I recommend you try my other gluten-free vegan cookie recipes below!
If you try those vegan paleo almond flour chocolate chip cookies don’t forget to share a picture of your creation with us on Instagram!
Your friends, Carine
Vegan almond flour cookies
Ingredients
- 2 cups Almond flour - (180g)
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1/4 cup + 2 tablespoons Maple syrup - or brown rice syrup for a lighter sweet flavor or agave syrup (90 ml)
- 5 tablespoon Tahini paste - - at room temperature or fresh runny peanut butter, no added sugar, no added salt
- 1 tablespoon Almond milk - - lukewarm
- 1/3 cup Vegan dark chocolate chips
Instructions
- Preheat oven to 180°C (350°F)
- Line a cookie tray with parchment paper. Set aside.
- In a large mixing bowl add almond flour, baking powder, salt, maple syrup, fresh tahini paste and unsweetened almond milk (lukewarm, not cold) .
- Combine with a spoon until it forms a crumbly dough then stir in the vegan dark chocolate chips.
- Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, may happen if you used almond meal (not recommended!) add 1 tablespoon of extra almond milk to bring ingredients together.
- Using a cookie dough, scoop the dough, to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
- Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
- Bake at 180°C (350°F) for 12-15 minutes or until the sides are golden brown. The center stay soft, white in color. The cookies will harden and get chewy at room temperature.
- Cool down the cookies onto a cookie rack for at least 2 hours to enjoy their best flavor and texture.
Storage
- Store the cookies in a cookie jar for up to 1 week.
Notes
Nutrition
These were great! A huge hit at the holiday party. I used peanut butter and would make again!
YEAH! I love to hear that. Thanks SO much for bringing my cookies to your party I am so happy that everyone love them. I can’t wait to see which recipe you are gonna try next. XOXO Carine.
I made the cookies today, they are tasty, yet a bit bitter because of the tahini. It’s not a bad bitterness though. But next time will make them with peanut butter. 🙂
Thanks for the lovely feedbakc nd for trying this cookie recipe ! Some tahini brand can be slightly bitter indeed, peanut butter will taste amazing in the recipe. Enjoy! XOXO Carine
I made these according to the instructions, with tahini, but I used agave syrup instead of maple syrup (just because I didn’t have enough maple syrup on hand). They are good but seem to need more sweetness. I’m more aware of the salt than the sweetness for some reason. I wonder if this is because of the agave — perhaps it isn’t as sweet, measure for measure, as maple syrup? So the next time I try these I will use maple syrup if at all possible, because I’m a fan of almond flour and I like these aside from the undersweetness. And maybe just a touch less salt.
Regardless, thank you, because these are wonderfully easy to make.
Hello! Thank you for the lovely feedback on the cookies. Usually agave taste sweeter than maple syrup so maybe you have a slightly sweeter tooth than me, which is ok 🙂 Simply increase the sweeteness with few stevia drops next time. Ading more liquid sweetener will change the batter texture so I wouldn’t recommend that. Enjoy the recipes on the blog and thanks for being here with me. XOXO Carine.
These look so good! Do they crumble very easily?
Thanks for sharing! What else can I use tahini paste for?
I have made these twice and love them. They are easy to make and the end result is perfect. Not too sweet and not bland at all, they stay soft for a couple of days. Plus most of the ingredients are ones that I usually have on hand so its been easy to keep in rotation.
Thank you for such a lovely feedback on the cookies! Enjoy the recipes around here, XOXO Carine
I have made these so many times now & it’s totally addictive and guilt free. Thanks for the recipe
Thanks so much for the lovely comment. Enjoy the cookie recipes on the blog, XOXO Carine
Hello!! I want to do these!!! I tried today another recipe but the texture was very soft almost like a cake!! Not the texture I’m looking for. I let the dough in the freezer for almost an hour but still the batter was kind of liquid. Yours looks yummy!!!! Do you recommend to put the batter in the freezer for a little while? Or not?
For my recipe you don’t have to refrigerate the dough. The cookies will be moist in the center and crusty outside. Enjoy, XOXO Carine
Hi!! I tried to do it.. the flavor is amazing… wow! love it !… but I don’t know why some stuck in the baking tray and others broke easily. I left as long as you recommend 🙁
If you cookie stick to baking paper you can slightly grease your paper before baking or try a different brand of baking paper or bake your cookies on a silicon mat.
Thank you so much for this delicious cookie recipe. I’ve been attempting to cut down on wheat and refined sugar and these fit the bill perfectly. I made a batch for my family and they have been voted “the best cookie you’ve ever made!” This included my 4 year old grandson and his dad. I’ve just made a batch for a friend for their birthday and I know she will just love them as she appreciates the finer things in life. So once again, thank you so much for sharing this, it’s definitely a keeper! x
I am so glad all your famiLy love it ! Enjoy the vegan recipes on the blog, XOXO Carine
Hi! What sweetener substitute can I use instead of agave or maple syrup? Liquid or granulated stevia works? How can it change the texture? Thank you!
This recipe required a liquid sweetener, it won’t work with a crystal sweetener. Therefore, vegan options apart the one you listed are coconut nectar, rice syrup or date syrup. Enjoy, XOXO Carine
These look delicious and I’m so looking forward to making them! Would you reckon that I can substitute almond flour for coconut flour since I’ve got the latter in abundance in my pantry? Let me know! 🙂
Unfortunately you can’t never swap almond flour by coconut flour. Coconut flour contains 4 times more fiber and it’s highly liquid absorbent, the cookies won’t hold together and fall appart with coconut flour. It will be new recipe to develop with new ratio and probably some flaxeggs involved. Enjoy the recipes on the blog, XOXO Carine