Salted Tahini Butter Chocolate Chip Cookies.
Healthier, but oh so delicious, Salted Tahini Butter Chocolate Chip Cookies. These are some of the best cookies…rich and decadent, but slightly healthier too. Made with almond flour and honey and lightly sweetened for a cookie that’s just a touch healthier. Every bite is slightly crisp on the edges, but soft and chewy in the center. So DELICIOUS. Absolutely nothing not to love about these salty, sweet tahini cookies. Bonus? These cookies are easy to make, use simple ingredients, and are gluten-free too.
Cookies to end the first full week of 2021! As I said on Tuesday, I’m a firm believer that January still needs chocolate. And to be very honest, with a world like the one we live in today, we ALL need a dam cookie. We do!
So, here we are. Cookies on Friday. But these cookies are extra special.
Yes, they’re DELICIOUS. And I really mean delicious, but what’s even better? They’re made on the healthier side with very little added sugars and a mix of almond and coconut flour to create a cookie that’s soft, chewy, and like none you’ve ever had before.
And the tahini? That’s the special ingredient that MAKES these cookies. It’s not that you really even know it’s there. But it adds a richness, butteriness, and nuttiness that’s truly something special. I sound like a cheese ball, I know, but my words ring true.
The quick story
Here’s the deal, I am not a health food recipe developer. And I don’t usually seek out to create desserts that would be considered healthy. BUT, with “healthier” really being my focus this month, I wanted to share a cookie that still tastes delicious. So I decided on a sweet chocolate chip cookie, but if possible, one that would be a healthier option. And maybe even gluten-free. Though I will say that a gluten-free cookie wasn’t a must, since I know how tricky that can be.
With all that in mind, I wanted to create a tahini cookie for two reasons. One, I’ve never shared a cookie baked up with tahini inside. Two, I have a recipe I’m working on for a project that also uses tahini. And oh my gosh, it is a dang good recipe.
And that’s how this cookie came to be. But the even cooler thing? I tested out three versions of this cookie, one with added sugar, another with all-purpose flour, and another with a lower amount of sugar and almond flour. And you know which cookie ended up winning everyone over?
The healthiest, low-sugar, and gluten-free cookie. Trust me I was shocked, but these cookies speak for themselves with the very first bite. As I like to say, they’re roll your eyes back GOOD.
The process for baking up the perfect tahini cookie…
Honestly, these cookies are almost too good to be true. They’re healthy AND they’re the easiest to make.
First up, I like to use quality butter in my cookies. I think the butter, along with the tahini and honey, are the elements that really make these cookies GOOD! I use a lightly salted stick of organic European style butter and it makes all the difference.
You’ll cream the butter with the smallest amount of brown sugar and honey to sweeten these cookies. Next, add the tahini. For anyone who is unfamiliar, tahini is simply ground sesame seeds. I know that using tahini to bake with might sound weird, but it’s actually so delicious when baked up in a sweet way. It’s used in a lot of Middle Eastern food, in both savory and sweet recipes.
Now add in a mix of almond flour and coconut flour. The mix of the two flours creates the perfect crispy edge, but soft in the center cookie. However, if you only have almond flour on hand, that can be used to replace the coconut flour in a pinch.
I usually buy Bob’s Red Mill Almond and Coconut flour. You can find both in most major grocery stores, Whole Foods, and I believe Trader Joe’s as well.
Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.
A couple of notes:
As with a lot of my cookie recipes, this one requires tapping that baking sheet on the counter midway through baking, then continue finish baking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey tahini cookie. Instead, you’ll get a cookie with crisp edges and a soft, chewy center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out.
I pretty much do this whenever I bake any cookies…because it works.
For the flours, I know some of you love to bake with almond flour, and I know some of you love to bake with good ole’ all-purpose flour. These cookies are actually best with a mix of almond and coconut flour. But if you only bake with all-purpose flour, that will work just fine too. You’ll get a slightly thicker, sturdier cookie and it will be delicious. So use what you love/have on hand.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than thirty minutes. And yes, they are even pretty healthy too!
But my favorite part? These are just perfectly crisp on the edges, but soft and oh so chewy in the center. The best kind of cookie and they’ll stay that way over time too! These don’t get hard once cooled.
My best advice? Bake these tonight…because everyone has thirty minutes to bake up cookies. Then eat a few warm, and welcome in the weekend…couldn’t think of a better way to really welcome in the New Year!
Looking for other healthier dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Lastly, if you make these, Salted Tahini Butter Chocolate Chip Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Salted Tahini Butter Chocolate Chip Cookies
These delicious cookies are easy to make, healthier, made with simple ingredients, and gluten-free too!
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup dark or light brown sugar
- 1/4 cup honey
- 1/3 cup tahini
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour (see note for alternative)
- 1/3 cup coconut flour (or additional almond flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips, or chunks
- flaky sea salt, for sprinkling
Instructions
-
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the egg and vanilla, beating until creamy. Add the almond flour, coconut flour, baking soda, cinnamon (if using), and salt. Fold in the chocolate chips/chunks.
3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
4. Bake 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. The cookies will have brown edges at this point, that is OK. Return to the oven and bake another 2-3 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times to flatten them down again.
5. Let the cookies cool on the baking sheet. They're going to look weird, but as they cool, they'll set nicely. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Recipe Notes
Alternate flour: if you prefer, you can bake these cookies using a total of 1 1/3 cups all-purpose flour. The cookies will come out a little thicker, but be just as delicious!
Honey Replacement: you can use an equal amount of brown sugar or granulated sugar in place of the honey.
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
Our Favorite Recipes
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce.
Hi! Can you use buckwheat flour for this? If so, same portion?
Thanks!
Hey Anne Marie,
Sorry I’ve not tested this with buckwheat flour, so I am honestly not sure about the results! I hope you love the recipe! xTieghan
I love your blog! And I LOVE tahini! I love the way these cookies sound! Unfortunately, I have a tree nut allergy… so almond flour is out for me:(… I have no problem using flour, but I assume I’ll need to make adjustments since flour doesn’t have any fat like almond flour does, so it would change the texture/recipe? Should I add more tahini or butter?
Hey Steph,
You can follow the recipe as is and use an equal amount of all purpose flour. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Can this be made dairy free? What would you suggest instead of the butter? Both of my sons are allergic to dairy
Hey Carol,
So sorry I’ve not tested this recipe without the butter. Please let me know if you have any other questions! xTieghan
Can you use coconut flour?
Hey Tori,
Yes, the recipe calls for 1/3 cup of coconut flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Stop trying to make it seem like cookies are healthy to eat, they aren’t. To anyone reading, just because you use no cane sugar doesn’t mean there’s sugar in there. The honey and brown sugar are loaded with calories and are your substituted sugars. Also, just because you use alternative flowers doesn’t make them healthy as well, they may be lower in calories but they still don’t make the cookies healthy. While these are healthier than normal cookies, they should be indulged rarely.
Hi there! You can have your opinion and I can have mine 🙂 Just a tip, maybe if you allowed yourself a cookie every so often, you might be just a bit happier! Give it a try!
Have a wonderful weekend! xx
Oh I’m excited and totally going to make a version of this today. My dr. Has me on the keto diet to help balance me out again. I’m going to adjust the sugar to monk fruit, honey to keto maple syrup and chocolate chips to keto friendly chocolate chips. I’m totally obsessed with your cookbooks, blog and IG account so the fact that I can make something that goes with what I’m doing by adjusting a couple items has me very excited. Im also thinking that maybe adding some can pumpkin instead of the egg I could turn them into cookie dough bits!
Thanks for all you do and the passion you have. I’m grateful you share it with all of us!
Hey there,
I hope you love the recipe, please let me know if you have any other questions! xTieghan
These sound and look amazing! In step 2 (In a mixing bowl, beat together the butter, brown sugar, and tahini until combined), do we add the honey at this point, as well?
Hey Anastasia,
Yes, that is correct, sorry for the confusion, I fixed that part:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are awesome BUT we forgot to put the honey in because it isn’t listed in the recipe you print out. I am sure the batter would have been wet as you described if we had. They were great anyway and had more the texture of scones. Look forward to trying again.
Hey Julie,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
To those looking for substitutions…I have food sensitivities from autoimmune issues and have found the following substitutions to work well.
Tigernut flour for almond flour (slightly sweeter than almond so you can reduce the sugar in the recipe a bit) It is a tuber vegetable and available on Amazon and vitacost.
Coconut oil for butter if you can’t have butter substitutes- it’s great for the gut too 😊
The recipe sounds great, I plan on subbing at least part of the almond flour with tigernut as I am sensitive to oxalates.
Hey Jessica,
Thanks so much for sharing substitutes that work well for you. xTieghan
When should we add the honey? The recipe doesn’t say.
Hey Hannah,
So sorry the recipe has been fixed, the honey is added in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you so much for making such a delish-sounding gluten-free and “healthier” cookie alternative! I am OBSESSED with your blog and always just use Bob’s Red Mill GF 1:1 Flour if a recipe calls for all-purpose flour since I’m gluten-free. None of your recipes have ever steered me wrong. Can’t wait to try these, you continue to amaze me!
PS. To the person claiming these aren’t “healthy”, Tieghan never said they were, she just said they are healthier than an average cookie because they include more nutritionally dense ingredients like tahini and almond flour. Also, don’t make the claim that these should be “indulged rarely”. This is a food blog, not a one-on-one nutrition consult. Every body is different, so eat as many cookies as you want to!!!
Xoxo
Hey Hannah,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Could you use 1 1/3 cups all coconut flour if you wanted?
Hey Erika,
Yes, that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
To the “cookies arent healthy” post. Maybe your definition no, but a cookie made without refined sugar and with only 1/2c of sugar in the whole recipe??!! Fantastic. Also, no quick digesting blood sugar skyrocketing white all purpose flour? Brilliant. Low in carbohydrates and low glycemic while still enjoying an indulgent treat? Awesome. Eat 1 not 5 and be happy with your life choice and move on. You dont have to eat only salads and falafel to be “healthy”. Eat all in moderation and make personal adjustments. I am insulin resistant and these will work well for me. Thank you for the fantastic recipe.
Hey Kristen,
Thanks so much for your kind message, I hope you love the cookies as much as I do!! xTieghan
Hi! I would like to know if I put 1 cup of all-purpose flour and 1/3 of coconut flour, this will change the texture of the cookie too much…? I don’t have any almond flour, but I do want them to be chewy and crispy.
Thank you!
Hey Oksana,
This will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
could i substitute butter with coconut oil or coconut manna? also instead of sugar, coconut sugar?
Hey Jessica,
You can use both coconut oil and coconut sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Omg these sound heavenly. What do you think about using ghee or coconut oil in place of the butter? Would love to try this for my sister in law who has a million dietary restrictions and butter is the only thing I’d need to swap.
Hey Rachel,
I think coconut oil would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Carol, I often use Melt organic vegan butter in place of real butter. It bakes up great. I have not tried it on this recipe but it could work.
Anna
Hey Anna,
I think that would work well here! I hope you love the recipe! xTieghan
These look amazing! Could I use a flax egg as an egg replacement for this? If so, what would the measurements be?
Thanks!
Hey Jen,
So sorry I have not tested this recipe with a flax egg, but you could certainly give it a try! Let me know how it turns out! I hope you love the cookies:) xTieghan
This recipe sounds amazing-just what I need to curb my Christmas cookie baking addiction which is now over. I’ve never had tahini- do you make that yourself or do you buy it? Thank you for all your great recipes!
Hey Kathleen,
I order my tahini from Thrive Market, but you should be able to find it at your local grocery store. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can these be made with non dairy butter? My partner can’t eat dairy.
Hey Shiri,
Yes, that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Flawless! These are so easy to make and literally addictive. Only had unsalted butter so I added an additional 1/4 tsp of salt. Will definitely be making these again!
Hey Morgan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Just made these cookies after seeing them come across my instagram feed. They are amazing! Fast and easy to cook and I finally know what to do with the tahini that has been sitting in my fridge! Love them and I am happy they are gluten free. xo
Hey Lindsey,
I am so glad you enjoyed the cookies, thanks so much for giving them a try! xTieghan
at the risk of sounding like one of those people who completely changed the recipe and wanted to know why it didn’t work – mine came out nothing like these. i replaced the one cup almond flour with all purpose flour but kept the 1/3 cup coconut flour, and doubled the brown sugar in place of honey (maybe that was my mistake?). i basically doubled the cooking time, and they came out as mounds – did not spread at all, even after banging the tray several times during baking.
Hey Rebecca,
Thanks so much for trying the recipe, I’m sorry they did not turn out as you would have liked. I did note that if you use all purpose flour these will not spread nearly as much. I think if you follow the recipe as is next time you will have better results:) Please let me know if you have any other questions! xTieghan
Hello! Can I substitute almond flour to ALMOND MEAL?
Hey Cece,
Sorry you will not want to use aloud meal for this recipe. Please let me know if you have any other questions! xTieghan
Is it possible to use standard GF flour for this recipe? Will it change the flavor/consistency too terribly much?
Hey Lora,
I think that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved it! Thanks!
Thanks so much Nancy! xTieghan
This recipe came out amazing. I followed the metric measurements, as that is my favorite way to bake, doubling the recipe. Tip for newbies….Don’t be afraid of overbeating the butter and sweetner step, scrape the bowl a few times and BEAT and BEAT it really good, before adding the eggs (it really makes a difference) and also whisk the flours, baking soda, cinnamon and salt in separate bowl to really get any lumps out. Thanks for an amazing recipe. I’ve saved this and will make this many more times!!
Hey Nicolette,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
These were delicious Teagan! With a glass of red wine, OMG!!! Thank you!
Hey Kara,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I made these today but they were so flat, not sure what I did wrong….. I used all almond flour, but still it turned out nothing like the picture. Could it have been tapping it on the counter?.
Hey Chris,
So sorry these turned out too flat for you. If you prefer a puffier cookie I would recommend skipping the tapping part. I hope this helps for next time! xTieghan
So so good and so quick to pull together. My pickiest eater loved them!! Now, how do I log these in my Fitbit app?!?
Hey Jill,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I am excited to make your recipe. Where do you find tahini? Is it in a special section of grocery store?
PS…I enjoyed your chat with Katie Couric in instagram!!
Hey Melanie,
I like to order my tahini from Thrive Market, but you should be able to find it with the oil in your local grocery store. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What can you sub tahini with? Sorry I know it’s called Salted tahini, but I don’t have it handy. Lol thank you!
Hey Ly,
You can use another nut butter in place of the tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love em… I tried adding pecans to them because I ALWAYS prefer cookies with nuts:) but oh my👍
Hey Jessica,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I DO want to try these with the original recipe.. but for now I want to use what I’ve got. Can these be made with a substitution for Tahini… say peanut butter instead?
Hey Kaitlyn,
Yes, any other nut butter will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Never used tahini (I didn’t even know what aisle it’d be on ha!), but so glad I gave these a shot. Seriously delicious!!! Family loved them. 🙂
Hey Andrea,
I am so glad you enjoyed the cookies, thanks so much for giving the recipe a try! xTieghan
These were delicious – not too sweet but definitely a treat and the tahini added a nice extra background flavour. I cooked them in two batches and found I needed to add one more minute to the cooking time for the second batch. The first batch were a fraction underdone (still tasted great, but had to be eaten with a spoon, haha!) but the second batch turned out perfectly and held together really well.
Hey Gael,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Just took these out of the oven – they are absolutely delicious! The tahini is 👌
Hey Nicole,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Hi, cookies are quite tasty! But mine felt extremely greasy and dense. I don’t have coconut flour so replaced it with almond flour, but after reading up on the ratios, if replacing coconut flour with almond flour you need to at at least 1 cup of almond flour for every 1/4 cup coconut flour. I’ll try this again adding more almond flour and hopefully that will solve the issue.
Hey Amanda,
Thanks so much for giving the recipe a try, I hope it works better next time with coconut and almond flour. Please let me know if you have any other questions! xTieghan
I am such a fan of your recipes! I have an auto immune disease that requires me to be gluten free. You have given me so many yummy options and I am so grateful! These cookies are the bomb and my husband and boys love them! Thanks for being a blessing to my family!
Hey Kelly,
I am so glad you have been enjoying the recipes, thanks so much for making them and following along! xTieghan
We made these just as instructed with a mix of dark and carmelized milk chocolate and they were divine. We also topped half of them with salted caramel and it was amazingggggg. We will be making these again!
Hey Stephanie,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made these cookies last night! They are delicious and so tender!!
Hey Cheri,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
These tasted great but I baked them longer than the recipe suggests and they were still very much soft and underdone in the middle. If I had baked them longer they would have burned. I wonder what I did wrong!
Hey Sapana,
So sorry you had issues with the recipe. Was there anything you may have adjusted? These are definitely a soft cookie! Let me know how I can help:) xTieghan
can i give this more than 5 stars? omg they are amazing! you would never ever know these are made with almond & coconut flour. the tahini i think is the secret special ingredient. never baked with it before and i’m so happy i finally did. these are the best chocolate chip cookies i’ve ever made! thanks for another great recipe HBH 🙂
Hey Ally,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I have never been able to make a good cookie, so I gave up years ago. But this recipe was intriguing and simple so I thought I’d try them. Very glad I did as they turned out beautifully! I used AP flour as that’s what I had on hand, and they taste great. I’ll be checking back for more recipes. Thanks so much.
Hey Kimmer,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Thank you for this recipe! Since I also am dealing with food sensitivities in my family, I substituted the butter with butter flavored coconut oil and the egg with applesauce. This grandma is going to make one of her grandchildren very happy with this recipe…if they last that long; I am enjoying them as well! Thanks Tieghan – you are an inspiration to those of us who have been cooking for a long time!
Hey Deb,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
hi
has anyone else had an issue with these sticking together? these are falling apart after being cooled on the baking sheet. My kiddo cannot even hold them in her hand. Any thoughts?
Hey Kat,
So sorry you are having issues with the cookies. Did you adjust the recipe at all? These are a softer cookie:) Let me know how I can help! xTieghan
So yummy and not too sweet at all!!! Yet another delicious hbh dessert!!!
Hey Kat,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I found the baking time to be on the low side. I baked one dozen on my Silpat mat and needed an extra 2 minutes for the first half and an extra 3 minutes for second half in the oven. For the second dozen I used parchment paper and baked for 6 minutes each time. The parchment seemed the better way to go with the increased time. Otherwise, they were just too mushy and pale looking. Gluten-free baking is new to me with a daughter with a gluten allergy & migraines. Will keep trying!
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Thanks for this recipe! My housemate is Gluten Free so I’m always looking for inclusive ways to indulge. I followed the recipe exactly, but my cookies don’t look like the photo and even with several minutes more on the cook time feel very underdone. Regardless, they were quite tasty! This is a keeper. Next time we’re going to use a higher temperature and see if that helps with the consistency and bake.
Hey Elizabeth,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Hi!
Thank you so much for a wonderful recipe. I just made these and have had 3 already 🙈. I am wondering if there is a way to add oats to these and what I would need to do to balance adding them? I love cookies with oats in the them and I think the nuttiness from the tahini and oat would be yummy together. Thank you so much ❤️
Hey Emily,
I haven’t tried adding oats to these cookies, but here are some recipes that you may enjoy:
https://dev.halfbakedharvest.com/cowboy-party-cookies/
https://dev.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/
https://dev.halfbakedharvest.com/peanut-butter-chocolate-chunk-oatmeal-cookies/
Please let me know if you have any other questions! xTieghan
Some of the best chocolate chip cookies I’ve ever made. They’re so tasty! I will definitely bake them again!
Hey Hannah,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
These were amazing!! I’m such a fan of EVERY recipe of your that I have tried. These soared right to the top. Thank you!
Hey Taylor,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
I have made a lot of different gf chocolate chip cookie recipes and this is by-far the best one I’ve ever made. Thanks for the great recipe! These are going to be on regular rotation.
Hey there,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
These cookies are delicious! Salty and sweet! Perfect texture- crispy on the edges and soft in the middle. I used all almond flour because I didn’t have the coconut flour. We all tried them still warm. Love that they are lower in refined sugar and use almond flour.
Hey Susan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
The cookies came out sooo delicious but how can I make them more crispy? theyre too soft for my taste
Hey Tatiana,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Sorry these are a softer cookie. Have a great week:) xTieghan
I made these cookies tonight because we have a snow day tomorrow. I baked them according to all the ingredients listed. I wasn’t sure because of the different flours and tahini but they were very good and tapping them on the cabinet truly made all the difference. I will be doing that when I make cookies in the future. I look forward to making more of your recipes in the Half Baked Harvest Super Simple. Thanks Tammy
Hey Tammy,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Amazing cookies! They turned out perfect, I made ice cream sandwiches with them and they were so soft and chewy.
For those looking for a more carb free version, I replaced the brown sugar with coconut sugar (same amount) and they turned out great. Thank you sharing such a great recipe!
Hey Nadia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
These are amazing! I used lily’s chocolate chips and cut back the sugar a bit. BTW, eating them frozen is like an ice cream cookie.
Hey Alon,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
What can we use for Eggless virson, please?
Hey Pratima,
So sorry, I have not tested this recipe without the eggs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there!
Can you leave out the Tahini? Would there be a big difference?
Hey Amanda,
You need to use another nut butter in place of the tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My first take at a GF cookie and they were so good! Thanks for sharing such delicious recipes!
Hey Stephanie,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Did anyone have any issue with them not flattening? Mine came out round like when I put them in! I didn’t make any substitutions!
Hey Brittany,
So sorry about this, did you try the tapping trick? Let me know how I can help! xTieghan
These are UNREAL!!! It’s so rare I find a gluten free recipe that satisfies my sweet cravings and holy smokes these are amazing. I added In the cinnamon and I’m glad I did. I also tried to get creative and did one batch with both chocolate chips and toffee – DELISH! thanks so much for this recipe, made my week!
Hey Molly,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Amazing! I will try this! But is it tahini with salt or without salt? Thanks.
Hey Emily,
Either one works just fine. I hope you love the recipe. Let me know if I can help in any other way! xTieghan
I had some tahini to use up and these turned out great and were super easy! Subbed all purpose flour and used 1/2 cup brown sugar instead of 1/4 brown sugar + 1/4 cup honey. Thanks for another great recipe, half baked harvest!
Hey Hanna,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I made these cookies today and they turned out great! YUMMY!!
Hey Sheilyn,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
To make these vegan could I use apple sauce instead of an egg?
Hey Joni,
So sorry I haven’t tested this, but you could certainly give it a try, let me know how they turn out! I hope you love the recipe:) xTieghan
So delicious! These taste better than “regular” cookies! I tapped the pan again about a minute before taking out (I prefer flatter/chewier cookies).
Hey Sandra,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Just delicious! I followed the recipe exactly. Nutty flavour, chewy centre and crispy on the edges. Perfect and I like that they are GF! My kids loved them.
Hey Maryke,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Had a craving for cookies and these hit the spot! I ended up substituting the honey for maple syrup and the brown sugar for coconut sugar and they still turned out tasty for me! Will defs make them again when I’m craving a cookie and don’t have to feel so guilty about enjoying them!
Hey Sage,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Listen here. The absolute best cookie I’ve ever had. My first time ever using tahini in a cookie, or any baked good, and I am so surprised. I feel that it really makes the cookie what it is! I used a mix of AP flour and almond flour because I didn’t have any coconut flour but they came out perfect. WOW.
Hey Rian,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
These turned out quite tasty. I’m so grateful for the tip about tapping the pan to flatten out the cookies. I’ve always wondered how to make my cookies less tall & cakey! I shared with my neighbors, who were quite surprised by the “secret” ingredient (tahini) & gave rave reviews.
Hey Lisa,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Absolutely the best cookies!! Followed the recipe exactly and they turned out beautifully. Even better the second day. This will now be my new go to chocolate chip cookie recipe!
Hey Julie,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
These are amazing!!!! So happy to finally find an easy delicious gluten-free chocolate chip cookie recipe. I did not think it was possible! These are fantastic! follow the recipe exactly and they will turn out perfect. Excited to try again, substituting peanut butter for the tahini, just to see the taste difference.
Hey there,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
I never would have considered making cookies with tahini, but the nuttiness and bit of umami really sets these apart. The recipe is perfect, don’t change a thing! I didn’t have almond flour and used the alternate suggested and still had incredible cookies. I suggest you don’t skip the cinnamon or the flaky sea salt, they really take these to the next level
Hey Patti,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
I just started following halfbakedharvest and this is the first recipe I’ve tried! AMAZING! I knew it was going to be a great cookie when I saw the smooth creamy texture of the dough. In my oven 5 min then 3 min was perfect – with the taps! Used half dark chocolate half semi-sweet chocolate chips. I may use chunks next time if I have them on hand! Thank you for this wonderful recipe!! They’re addicting!
Hey Rachel,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
These are seriously THE BEST cookies. My husband kept repeating that over and over as he continued to eat more and more of them. Love the sesame flavor from the Tahini! Thank you for sharing such an incredible gluten free cookie recipe!
Hey Taryn,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
These taste amazing!!
Thanks so much Marissa! xTieghan
These cookies are so yummy and easy to make, the perfect twist on a classic chocolate chip cookie. We made them twice in one week!
Hey Katherine,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Tahini amd chocolate is new combo for me. Must tasty I am sure 🙂 on my list now.
Hey Priya,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
I love this variation of choc chip cookies!! The sweet and salty really make it! Delish!!!
Hey Gretchen,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
To which program do you set it the oven on?
Hey Amal,
I bake these on regular. I hope you love the recipe, let me know if you have any other questions! xTieghan
These were amazing! I didn’t have coconut flour on hand, but it worked great using all almond flour. My family especially loves the sea salt on top!
Hey there,
I am so glad the recipe worked out for you! Thanks for making it:) Happy Friday! xTieghan
A-MAZE-ING!! So easy and SO delicious. I refrigerated the dough for about 30 minutes to make it easier to scoop. The instructions are spot-on, especially the oven timing. AWESOME!
Hey Evie,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Thank you for the recipe! I tried it last night and LOVE it! I decreased the sugar by 1 Tbsp and still thought the cookies were delicious! As I try not to heat honey because of research I’ve done regarding that, I just replaced the honey with organic sugar. I think that did take away a little of the chewy texture and I will try some maple syrup next time. Even so, the cookies were fantastic!
To the, “cookies aren’t healthy” person, I believe any time anyone moves even a little in a healthy direction, that person should be applauded, not criticized. The ingredients in this recipe were more than a slight move in a healthy direction. I do not think wheat and gluten are enemies, but for some people those ingredients are. To be able to replace flour with something that does not spike blood sugar is good for us all. The health benefits of sesame seeds, including that they are a good source of fibre, may help lower blood pressure and cholesterol, etc can only benefit us as well.
Hey Corie,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
To the commenter who got her panties all in a wad about the cookies not being healthy. Do you think we are a bunch of 5 year old’s that can’t read a recipe? Please if you want to give diet advise go to the Indulge rarely message board.
I hope you love the recipe Nancy:) xTieghan
Tieghan! Big time follower and maker of all of your recipes–this one was a huge hit with my friend who is gluten free! She loved them and immediately wanted the recipe. I was also a fan and love a soft cookie. My first batch definitely crumbled a bit because I didn’t let them set very long on the pan before trying to transfer them to the cooling rack, but my second batch: fantastic! I definitely want to have one with my coffee this morning. Thanks for such a creative recipe!
Hey Susan,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Thank you for sharing this recipe! I am so excited to make these tonight. I saw someone’s rude comment and wanted to let you know how appreciated you are. Thanks for always posting thoughtful and delicious content. Keep doing you! Cheers!
Hey Carrie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Delish! By tahini didnt look so hot so we used almond butter and all purpose flour. Amazing!!! And the banging the cookie sheet is a new adopted technique. Thank you!!
Hey Natasha,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
I’m not sure what I did wrong. I followed the recipe to a t but mine did not brown on the park edges. They taste amazing though so I’m wondering if you can give me advice to help me
Hey Lauren,
Thanks so much for trying the recipe, so sorry the cookies did not brown on the edges. Was there anything you adjusted? Let me know how I can help! xTieghan
These cookies are delicious! Soft and chewy, and the cinnamon and tahini compliment each other perfectly! A great twist on a classic!
Hey Erica,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
Just made these. Delicious! Not too sweet. Just right for us. Liking the touch of coconut taste. Easy to make. A bit crumbly. Wheres the dog. Hes suppose to be on floor clean up duty. Crumbly or not love them. Thank you for your wonderful and creative recipes.
.
Hey Nancy,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
These are delicious!! I got some fancy sea salt for Christmas and it was sooo good on top of these. I love the salty tahini flavor.
Hey Morgan,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
I made these last night and whilst they were delicious even after hours and hours they are still too soft to pick up and eat like a cookie. I guess the mixture was too wet but I followed it exactly. Perhaps I should have used solid honey rather than runny honey? Or the tahini in the UK is perhaps more oily than the one you used? Any ideas….? Thanks!
Hey Stephanie,
Thanks so much for making the recipe, I am so glad it was enjoyed! These are definitely a soft cookie:) xTieghan
These were yummy and unique! I only had all-purpose flour so they didn’t spread much, but I squished them down a little like PB cookies and the shape came out fine. I liked that they weren’t too sweet. Fun impromptu baking with my kids!
Hey Laura,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Tieghan, these were sooo good! I’m a recipe blogger myself and have been keeping up with your site for a while, it’s so inspiring to me and your photos are gorgeous! However, this was my first time trying one of your recipes and it did not disappoint. I even screwed up and used the wrong kind of flour, yet they were still delicious 🙂 that should be a testament to how good this recipe is, lol. Thanks again!
Hey Emma,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
These certainly taste delicious, but I followed the recipe (though I used extra almond flour instead of coconut) and after 7 minutes, 8 minutes and 10 minutes the cookies were like pudding. After leaving them on the tray to finish baking and cool, I put one batch in the fridge in the hopes I wouldn’t have to spoon them off the tray. After a couple of hours I turned on the oven again and gave them another 7 minutes. Now they’re still a bit bendy but I can just about get them in a cookie tin. They’re really delicious but I think next time I would put another half cup of flour (almond or wheat) so they don’t spread out so much and do hold their shape a bit more. I might put the dough in the fridge before baking and check at 5″, 8″, 10″ and 12″ and, yes, 15″ if I need to!
On the metric measurements (which I didn’t use, just checked), it might be worth making the butter and spoon-measured ingredients in metric measures as not everyone has sticks, and tea- and tablespoons. Otherwise – delicious and I’ll make them again!
Hey there,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
These cookies were SO good! 🤤 I made a whole batch for my husband and they were gone in a day. Extremely light, healthier and full of flavor. The hint of tahini gives it an almost nutty flavor! Super simple and extremely delicious!
Hey Meredith,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
The cookies were amazing. I was a bit surprised how good they were made with tahini but they did not disappoint. Great gluten free recipe. I shared it with my girls.
Hey Carolyn,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
These are the best cookies- texture and taste were so perfect!!
Hey Eileen,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Lovely lovely cookie recipe! Not overly sweet which makes a nice change 🙂 Only problem was I only got 10 cookies out of the mix! No where near 24?! Not sure what happened there 🙈🤣
Hey Danni,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Hi, Do any changes need to be made for baking in high altitude?
Hey there,
No changes needed, you can follow the recipe as is:) I hope you love the cookies! xTieghan
Hi! The recipe looks amazing. Have you tried to store the batter and bake later? I love being able to have warm cookies on demand, but only if the dough holds up over a few days in the fridge. Thanks!
Hey Anne,
That would be totally fine to do! I hope you love the cookies, let me know if you have any other questions! xTieghan
I’ve been following your blog the last few years & have loved so many of your recipes Teighan, and finally had to comment! These are the best chocolate chip cookies I’ve ever made! I’ve never found a good recipe for soft cookies, until now! These were also a huge hit with my boyfriend. I’ve never baked with tahini, but am pleasantly surprised.
I didn’t have almond flour, but used 1 cup of gluten free all purpose flour with the 1/3 cup coconut flour.
Hey Samantha,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
This reciped totally bombed for us. Not sure what was wrong? Didn’t have coconut flour, so used all almond. They turned out to be a sticky, gooey mess that we couldn’t get off the cookie sheet. Unfortunately the whole batch went to the chickens. Bummer
Hey Karin,
So sorry this recipe did not workout for you, next time try using the almond flour and coconut flour, that should work better for you! I hope this helps! xTieghan
Absolutely amazing!! These might become my go to chocolate chip recipe. I made them with a mix of bittersweet chunks and semi sweet chips. So delicious and so easy!
Hey Kelly,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
INCREDIBLY IMPRESSED!!
I won’t lie. The thought of a healthier version chocolate chip cookie wasn’t something that sounded particularly appealing, but in my attempts to find some of my favorite things made into a gluten free option, I gave it a try and OH MA GOODNESS! These are delicious on their own!! No comparison needed! Thank you for such a delicious treat!!
Hey Adrienne,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
These are SO DELICIOUS! Like really, so so delicious everyone in my family raved about them! My one question would be – is there a way to make them less soft? Mine fell apart a bit after being cooled and didn’t hold their shape that well (not complaining – they were just as delicious as they were whole!). Could it have been from a runnier tahini? My Tahini seemed more liquidy than others I’ve tried. Also, to the cookie-hating “Karen” below, guaranteed if she tried these she’d be a happier human! 😉
Hey Logan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
Hi!! Is there any way to make this vegan? How can I substitute the egg? Would love to try them!!
Hey Daniella,
So sorry I have not tested this without the egg, you could certainly try a chia or flax egg. I hope you love the recipe:) Please let me know if you have any other questions! xTieghan
Followed the recipe exactly and they were amazing! but my batter was very wet and took longer to cook. Any ideas why?
Hey Linda,
Thanks for giving the recipe a try, was there anything you adjusted? It could be from the different brands of tahini that have different textures. Please let me know if this helps! xTieghan
I’ve made this every week since you posted it on IG! Our family loves it, including our 4 yr old, who also loves to bake it with me!
Hey Karen,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Eating one as I type- OH MY GOODNESS SO TASTY!
Hey Lucy,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
just wondering if can you substitute maple syrup instead of brown sugar??
Hey Jennifer,
I have not tested this, but I think that would work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are deliciously addicting! Quick and easy to make, healthier and so good!
Probably my new favourite cookie! Will be my “go-to”!
Thanks Tieghan!
Hey Andrea,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
These are amazing. They are soft not crunchy. I’m addicted!!
Hey Allie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
These cookies turned out awesome! Thanks for such a great treat HBH!
Hey Abby,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
DELISH! but i think i made a mistake cuz they were super flat and did NOT look good (but tasted bomb). i only used almond flour as i didn’t have coconut flour – could that be the reason possibly? the dough seemed very wet after mixing all ingredients together and totally flattened out when baking. but the taste was incredible. i want to make these again, so please let me know what i could have done differently! xx
Hey there,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! These are definitely meant to be a flat cookie, next time try using the almond flour and coconut flour. xTieghan
Fantastic!!! So addicting and just yummy. I love this healthy take on a classic favorite.
Hey Savanna,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Made these today and they turned out great! The tahini gives them an almost peanut buttery added quality, my boyfriend was flummoxed that it was tahini rather than peanut butter. It adds a really nice richness and complexity. I added chocolate chips and used all purpose flour since I didn’t have Almond flour and they turned out fluffy and tall, which is how I like my cookies! I assume they’d turn out much more like Tieghan’s had I used Almond flour. The cinnamon was a great added touch. Love these!
Hey there,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Hi, I just made these cookies for the first time. Following the exact timing, I just took them out of the oven and they are very gooey and break apart still. Should I put them back in the oven for a few minutes or will they continue baking on the counter now?
Hey Natalie,
They should continue to cook on the baking sheet, keep in mind that these are a soft cookie. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!
I have tested this recipe with apple sauce (even added a bit of salt) instead of butter as well as banana instead of the egg and it tasted delicious! Can’t compare with the original recipe though but it was still super good!
I am a fan of tahini so I would have added more tahini hehe.
Camille
Hey Camille,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Amazing! Not too sweet, which I love.
Hey Thomas,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Any reason why you thaw the frozen dough balls first before baking? I usually throw mine right in the oven frozen, sometimes they take an extra minute or two. Anything different with this recipe that requires thawing? Thanks!
Hey Jenny,
I find they turn out better if they are thawed first. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
This will be our go to chocolate chip cookie recipe from now on. My daughters, 2 and 4, loved them and my husband who has to eat gluten free was a huge fan.
Hey Jenna,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Not sure what happened but my cookies were rather flat. The flavor profile is there though, the cookies are delicious. I feel like Julia Powell on my days off, trying a lot of your recipes.
Hey Danie,
Thanks so much for giving the recipe a try, these are actually meant to be a flat cookie. Let me know if you have any other questions! xTieghan
Loved the slightly nutty taste that the tahini gave these cookies, almost like a very mild peanut butter cookie. I didn’t have the alternative flours on hand, so I used all purpose flour. I also chilled the dough for 10 minutes in the fridge after folding in the chocolate chips, and then added 2 minutes to the baking time. The cookies didn’t flatten out and I did have to press them down slightly, but I like them that way. The resulting cookies were soft and delicious.
Hey Chrissy,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Great healthier alternative! We have a snow day today. Had with hot chocolate.
Thank you for another great recipe.
Hey Karen,
I am so glad you enjoyed the cookies! xTieghan
These are oh so good! My 8 year old took one bite and said they may be the best cookies he’s ever had (and I make a lot of cookies). These will definitely be in regular rotation. Thanks for another great recipe!
Hey Sara,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Yeah I messed up on these, thought almond meal and almond flour were similar if not the same. Learned the hard way, they would not set but luckily my sister loves under-baked cookies and we ate them all anyway. Still yummy! Used Peanut butter instead of tahini because I only had that on hand. I shall try again once Tahini is back in the cupboard. Can I sub in oats instead of almond flour since it’s hard to come by in my country? or just all flour?
Hey Naoise,
So sorry about that, oats will not work, you will want to follow the instructions as is:) xTieghan
I just loved these cookies, so so so glad i found an amazing gluten free recipe that tastes like an actual cookie. Will be making them again. Thanks so much.
Hey Lynn,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Really delicious!! We have a dairy allergy so I substituted the butter for half cup coconut oil, a sprinkle of water, and a pinch more salt. Cookies came out amazing!
Hey Anna,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
The only thing I recommend is that you have to do it based off your type of ovenm I needed to cook it for twice as long just to get any sort of brown and be able to pick the cookie up to eat it without falling apart 😂 great flavor though and would Def make again!
Also, I love your blog, have made numerous recipes and have recommended your recipes to many family members and everyone loves them! Keep up the good work and more coming! 🙂
Hey Justine,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
Here are my tweaks. I used coconut palm sugar instead of brown sugar. I use maple syrup instead of honey. These did not flatten out so when they came out of the oven I just flattened them with my hand. I did tap per instructions twice. The taste is amazing! So satisfying for a gluten-free treat. Very low in sugar. Thanks for the recipe I love the little sprinkle of mineral salt on top. As I’ve gone sugar free adding just a touch of sweetener, natural or not, taste super sweet to me but these were just perfect.
Hey Lori,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
These are fantastic! For best results you really need to follow the recipe, especially the flours. My grocery store was out of coconut flour so I used all almond flour. The cookies spread and ran together (although they were still tasty!). Then I used 2/3 c. almond flour and 2/3 c. AP flour. The texture was kind of…weird; the cookies were still good but the AP flour distorted the flavor. Finally I got coconut flour and was able to make these as written. Yuuuuummm!!! Sweet, but not too sweet, and good texture. Tapping the cookie sheets on the counter is important, too. This recipe is a keeper!
Hey Barbara,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
These cookies are amazing!!!! I first made them just as the recipe is, and they are fantastic! I also made them a second time with peanut butter instead of tahini just to see. But they are indeed a bit better with the tahini.
They really do have less sugar than traditional cookie recipes. More importantly, the sugars and flours used are less processed, have more nutrients, fiber, and protein than processed cane sugar and wheat flour. Thanks for the yummy recipe!!
Hey Mareshah,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
Excellent recipe and so easy to make! I used all purpose flour so they didn’t flatten out like the picture but they still tasted oh so good! My kids said these were the best cookies I’ve ever made. Can’t wait to try out more recipes!
Hey Ayesha,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
Just made these for the Super Bowl. Not sure if they’re SUPER healthy but I pretended they were 🙂 I mean 1/4 cup of sugar isn’t bad for 24 cookies. Def pound down the cookies, I did a lot more than 2-3 times. I did not want a cakey cookie! Used Kerigold butter and very happy they are GF! They look raw when you take them out, but they will cook up on the sheet. I will make these again 🙂
Hey Katie,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
So so good. I had to bake them a little longer and they didn’t turn out as flat but whatever they’re still amazing! Shocking they’re gluten free because usually those don’t taste as good. HBH never disappoints. (I ate 3 within 5 min of them coming out)
Hey Claudia,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Great alternative flour cookies! I love how almond flour gives baked goods a warm/nutty taste. These cookies are healthy for the bod & healthy for your soul 🙃
Hey there,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
I have fallen in love with almond flour baked goods, thanks to you! Thank you for perfecting this recipe with almond flour. I refrigerated my dough for a few hours while I cooked and ate dinner. The texture was then better for me to roll out but I still had to work fast because my apt was warm. Next time I’ll be sure to spread out the cookies more, even with using 2 cookie sheets. I hope you’re having as nice of a weekend as we are with the help of your cookies!
Hey there,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
I’m a huge chocolate chip cookie fan and these are truly fabulous!
Hey Jane,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
They turned out great. They were a little bit fragile though.
Hey Carrie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Holy heck my life is changed after making these cookies!!! I think I can confidently say these are the best chocolate chip cookies I have ever made. And so easy!! Love the healthier recipe. These cookies are to die for make them immediately!
Hey Paige,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
These cookies are delicious!
My kids really like them 😊👍
/Josephine from Sweden
Hey Josephine,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
This cookie has become a family favorite! We are gluten free and vegan – I replaced butter with dairy free version and used 1 flax egg. I also added walnuts because why not?! They came out amazing! Thank you for having such yummy and healthy desserts!
Hey Melody,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
Tasty but for some reason my cookies just didn’t crisp up with cooling. I tried Cooking the second batch a little longer but still no luck. I didn’t use coconut flour though as I only had almond. Anyway, they didn’t hold themselves together very well. Great for crumbling over ice cream but sadly not great for tea dipping or even picking up reliably 😂.
Hey Ruth,
Thanks so much for giving the recipe a try, these really aren’t meant to be a crispy cookie, maybe just slightly on the edges:) Try using the coconut flour next time! Please let me know if you have any other questions! xTieghan
Seriously delicious!!!
Thanks so much Meg!!
This is a simple, easy recipe. I followed the recipe precisely, except using all almond flour. My “cookies” were flat, spread into one mass, and were gooey. If you like a gooey mess, these are great. The taste is pretty good, but you’ll need to eat them with a spoon. Will not make again.
Hey Tina,
So sorry to hear this. Let me know if I can help in anyway! xTieghan
I made these recently mostly because I have a whole jar of tahini that I did not want to waste and I also had the almond and coconut flours in my pantry. They were delicious! A chewy soft texture and rich flavor. The salt really enhances the cookie’s overall flavor so don’t leave that out! I followed the directions to a tee except I did have to bake them a few minutes longer.. my oven is probably a little off. They almost seem like an “adult” version of a chocolate chip cookie. I would definitely make them again!
Hey Donna,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
Mine turned into very soupy cookies. Haha nothing like yours despite following the directions.
Hey Jess,
So sorry to hear this! Was there anything you adjusted in the recipe? A different baking method that was used? Let me know how I can help! xTieghan
Tapping the baking sheet on the counter is a genius move!! I’ve made these cookies twice already and they are UNREAL!!!!!
Hey Leonora,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
These turned out great! Loved that they weren’t too sweet. I ended up using 1/3 cup of coconut flour and a cup APF and while they stayed thicker (as explained above), they were still delicious!
I’m amazed by the comment down here demanding this recipe should not claim “healthy” in it’s description… The recipe did not claim to be healthy!! No one said cookies are healthy. It certainly is healthiER than many cookie recipes, which is appreciated every now and then. Life is way too short to not enjoy cookies. <3
Hey Liz,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
I made this exact to recipe with the 1 1/3″ all purpose flour. They came out perfect!
Hey Rochelle,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
If I use all purpose flour, does it change the cooking time/method?
Hey Claire,
Nope, you can follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yummy! Used oat flour instead of the almond flour and it turned out great!
Hey Colleen,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
These are amazing!!! Have made several times now. I never have coconut flour on hand but have subbed bob’s red mill 1:1 GF baking flour for the coconut flour and it worked great. Because the dough is quite wet, I find it helps to chill my cookie dough balls before baking. Even my fiancé couldn’t believe the cookies didn’t have APF which is a win for me! Thanks so much for the recipe
Hey Ali,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
I subbed the brown sugar for honey and the batter came out quite dry. I wound up squashing the cookies flat with a spatula 6 mins into baking since they were not flattening on their own with pan banging. The final result tastes like a crumbly healthy cookie and looks looking nothing like the photo unfortunately. Oh well, still my favorite blog for all things desserts! I’m sure I’ll have better luck next time.
Hey Maggie,
Sorry these did not workout for you, next time I would try following the recipe as is:) I hope this helps! xTieghan
Loved these!!! I used all almond flour. Mine turned out soft and chewy and sooo delicious!! Will definitely be making these again!
Hey there,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
ALmond flour tends to hurt my stomach, could I sub that for whole wheat flour?
Hey Samantha,
That should work just fine! I hope you love the recipe, please let me know how they turn out! xTieghan
Has anyone tried to make these also dairy free? Use earth balance instead of butter? Thanks
Hey Beth,
So sorry I have not tested this, I think ghee might work well for you. Let me know how it turns out! xTieghan
I love these cookies. I find that I need to bake them for a few minutes longer than instructed.
Hey Shelby,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan
I made these today with coconut oil instead of butter and coconut sugar instead of brown sugar as I’m doing more of a paleo diet. They are sooooo good and the substitutes worked!!
Hey Miriam,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
I’ve been making these all throughout quarantine and they’re a massive hit —- i substitituted chocolate chips for butterscotch chips and they’re even better. Try that and let me know what you think !!
Hey Allie,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
You know it’s a great recipe when a chocoholic like myself thinks there could be half the chocolate and the cookies would still be 10/10!! Baked part of the batch, rest are in my freezer. I’ll probably be making them tomorrow.
Hey Nastasia,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan
These are very good! Had to make some modifications to make them dairy free, used half coconut oil and half vegan butter and used Enjoy life chocolate chunks. Needed to bake them a few more minutes but very good chocolate chip cookie variation. Thanks for the recipe!
Hey Katie,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
Do you have a favorite brand of tahini? I’d never had it before but bought some just for this recipe and it was pretty runny, not sure if that’s normal? They taste amazing but I think the batter was too wet since they spread so much and were super thin.
Thanks!!
Hey Allison,
Thanks for giving the recipe a try! I like to get my tahini from Whole Foods or Thrive Market. Here’s the link for something you want to use:
http://l.thrv.me/HBH472-artisana-organics-raw-tahini-sesa
I hope this helps for next time! xTieghan
Best cookie recipe!
Hey Karen,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Hey there! Love everything you do so much. ♥️ I tried making these tonight but mixed them by hand with a whisk instead of our mixer just to see how it would go, and I ended up with cookie soup. I’m wondering if the mixer helps that egg form peaks and hold things together a little better? Would love to know any thoughts/advice you have on this!
Thanks Tieghan!
Hey Heidi,
Hmmm that’s interesting, was there anything you may have adjusted in the recipe? I do recommend using a mixer if you have one! xTieghan