Salted Tahini Paleo Chocolate Chip Cookies (Coconut Flour): a gluten-free chocolate chip cookie that’s chewy, salty‑and‑sweet with soft centers and crisp edges. These are the best coconut flour cookies made with tahini.
These salted tahini paleo chocolate chip cookies were the first cookies Erik and I baked in our new home—an exciting little tradition for us. We promised ourselves we’d take it slow in the new kitchen, but one thing led to another and we ended up baking a full bake‑athon of paleo cookies and treats that made the house feel like home.
I’ve been experimenting with tahini and coconut flour in paleo, gluten‑free cookies for a while. The combination of tahini and coconut flour yields cookies that are chewy, slightly crisp, and full of nutty flavor—when the ratios are right. We adjusted the tahini and almond butter amounts until the results hit that sweet spot: satisfying tahini flavor without bitterness, paired perfectly with chocolate and sea salt.
Salted Tahini Chocolate Chip Cookies – Paleo Chocolate Chip Cookies made with coconut flour
These cookies deliver a beautiful balance of salty and sweet with a distinct tahini note that complements the chocolate and a sprinkle of coarse sea salt. Because they use coconut flour, they feel a bit different from traditional wheat cookies—denser and chewier, with that delicate crisp at the edges.
How do these Salted Tahini Paleo Chocolate Chip Cookies taste?
From recipe testing, here’s what you can expect:
- Perfect balance of salty and sweet
- Chewy, caramel‑like center with slightly crisp edges
- A festive, slightly special flavor—tahini paired with chocolate feels celebratory
- Soft centers and crisp edges when fresh
- Tahini, chocolate and sea salt complement each other beautifully
Storing your Salted Tahini Chocolate Chip Cookies (Coconut Flour)
Coconut flour can dry baked goods more quickly than wheat flour, so proper storage helps maintain texture. Store cookies in a container away from direct sunlight and heat. Here’s how they evolve over a few days:
- Day 1: Best—chewy and slightly moist with crisp edges.
- Day 2: A bit drier from the coconut flour but still tasty.
- Day 3: Very chewy; still enjoyable but best within the first three days.
Tools for the best coconut flour chocolate chip cookies
- Unbleached parchment paper — prevents sticking and simplifies cleanup.
- Kitchen timer — helpful when monitoring bake and cool times for multiple batches.
- Coconut flour — essential for the texture these cookies deliver.
- Medium cookie scoop — ensures even cookie sizes and uniform baking.
Ready for your own bake‑a‑thon? These cookies are a great place to start—the tahini and coconut flour make them distinctive and delicious. I’m grateful you’re here to share these kitchen moments; enjoy making treats for the people you love.
Sending love, xo Demeter
Click below to Pin.
Made this recipe? Share a photo on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!
1st Annual Beaming Baker Vegan Cookie Countdown
This recipe is part of the 1st Annual Beaming Baker Vegan Cookie Countdown, a series of vegan, gluten‑free holiday cookies. Today’s recipe is Vegan Cookie #3: Salted Tahini Paleo Chocolate Chip Cookies.
Paleo Chocolate Chip Cookies you’ll love (Gluten Free)
- Vegan Paleo Chocolate Chip Cookies with Coconut Flour
- Chocolate Chip Cashew Butter Cookies
- Paleo Cookie Dough Bites (Vegan, GF)
- Paleo Almond Flour Cookie Dough Bars (Vegan, Dairy‑Free)
- Chewy Gluten Free Chocolate Tahini Cookies (Vegan, Flourless, Paleo)
Salted Tahini Paleo Chocolate Chip Cookies (Coconut Flour, Gluten Free, Vegan)
Equipment
- Parchment paper or baking sheet
- Medium cookie scoop
- Mixing bowls
Ingredients
Salted Tahini Paleo Chocolate Chip Cookies
- ½ cup natural unsalted creamy almond butter
- ½ cup unsalted tahini
- ¼ cup + 3 tablespoons coconut sugar
- 1 flax egg (1 tbsp golden ground flaxseed + 3 tbsp water, whisked and set 15 minutes)
- ½ teaspoon pure vanilla extract
- 2 tablespoons coconut flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Add‑ins
- ½ cup chopped paleo chocolate gems or vegan chocolate chips
Topping
- Coarse sea salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil.
- In a medium bowl, combine all ingredients except the chocolate and sea salt. Stir with a spatula until well combined.
- Use a medium cookie scoop to drop dough onto the baking sheet, spaced evenly. Press chocolate into the tops and gently flatten to desired thickness. If cracks form, press dough back together. Sprinkle with sea salt.
- Bake 12–16 minutes (14 minutes worked for me). Place the baking sheet on a cooling rack and let cookies cool on the sheet for 15–20 minutes—do not remove them sooner as they are fragile. Optionally add more sea salt, then transfer to the cooling rack and cool completely.
Notes
- Freshness: Best on Day 1. Day 2 will be drier; enjoy by Day 3 for best texture.
- Storing: Store at room temperature in a container away from direct sunlight for up to 1 week; best on Day 1.
- Freezing: Freeze up to 1 month. Thaw at room temperature 15 minutes or microwave ~10 seconds.
- Recommended tools: Medium cookie scoop, parchment paper, mixing bowls, kitchen timer.
© beamingbaker.com. All content and images are protected by copyright. Do not use images or recipe without permission; please link to the original post if sharing the recipe.
This post may contain affiliate links, which allow me to make a small commission at no additional cost to you.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram