Tahini Cookie Recipe Gluten-free

Tahini Cardamom Chocolate Chip Cookies | Vegan, Gluten-Free

Do you get a sudden craving for cookies like me? Would you try low sugar gluten-free cookie made from raw stone-ground tahini, sunflower seeds, coconut, chia seeds, and raw chocolate chips?

It’s been a recipe in the making, and I’m proud to say these cookies are phenomenal. Mind you, I’ve been gluten-free for almost a decade and haven’t baked with eggs in just about the same time. And I’m proud to say these cookies taste and feel better going down.



You can also use 1 cups dark chocolate chips of choice.


  1. First, grind coconut chips in a dry blender until a flour forms. Be sure not to over blend or it will turn into a butter.
  2. In a food processor, combine all dough ingredients and process into a dough/paste.
  3. CHOCOLATE CHIPS: To make your own homemade chocolate chips, gently melt the cacao butter and paste.
  4. Whisk all ingredients together until smooth and pour into a parchment-lined container.
  5. Pour into a parchment-lined container or candy molds. Freeze until firm. Break into small chip-sized pieces, or pop out of the candy molds.
  6. Once firm, break up or chop into small chunks.

  7. Pulse or mix into cookie dough until well incorporated.
  8. Using an ice cream scoop, scoop out dough onto a lined baking sheet.
  9. Bake at 350 degrees F for about 10 minutes or until slightly browned on top.
  10. Let cool and store in a container in your refrigerator.
  11. Enjoy!


Tahini Cookies 3

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