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Salted Tahini Butter Chocolate Chip Cookies | halfbakedharvest.com
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3.82 from 1673 votes

Salted Tahini Butter Chocolate Chip Cookies

These delicious cookies are easy to make, healthier, made with simple ingredients, and gluten-free too!
Prep Time10 mins
Cook Time8 mins
Total Time20 mins
Servings: 24 cookies
Calories: 119kcal

Ingredients

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. 

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. 

Nutrition

Calories: 119kcal