Gluten Free Tahini and Coconut Chocolate Chip Cookies Recipe

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Over at Breakfast Criminals, we are BIG fans of tahini. This creamy sesame seed spread is the perfect addition to so many meals, from avocado toast to salads and grains bowls, and even dessert!Tahini and Coconut Chocolate Chip Cookies by Naturalmente Buono | Breakfast Criminals

Created by the Italian mother-daughter duo behind Naturalmente Buono, this tahini and coconut chocolate cookies recipe is gluten-free, vegan, paleo and low in sugar. These cookies are also high in healthy fats thanks to the use of coconut butter. (For another low-sugar dessert, check out this superfood raw chocolate recipe.)

Now let’s get baking…

Tahini and Coconut Chocolate Chip Cookies by Naturalmente Buono | Breakfast Criminals

Tahini and Coconut Chocolate Chip Cookies Recipe 

*Makes 12 cookies

Disclaimer: with this recipe, you want to follow method exactly as described. 

INGREDIENTS:

  • 120g white tahini
  • 60g coconut butter (room temperature and creamy; do not use coconut oil)
  • 80g dark chocolate, roughly chopped
  • 45g erythritol (or monk fruit or coconut sugar; do not use liquid sweetener)
  • 2 TBS arrowroot powder
  • 3 – 4 TBS unsweetened cold plant-based milk
  • 1/2 tspn baking soda
  • 1/2 tspn powdered vanilla
  • pinch of salt

Tahini and Coconut Chocolate Chip Cookies by Naturalmente Buono | Breakfast Criminals

DIRECTIONS:

  1. Preheat your oven to 180°C (356°F).
  2. In a high-speed blender, turn erythritol (or monk fruit or coconut sugar) into a fine powder.
  3. In a bowl, mix together tahini and coconut butter. (You want to use creamy, room temperature coconut butter. Otherwise, it’s better if it’s super hard and you have work a bit more to incorporate it with tahini. You cannot use melted or warm coconut butter.)
  4. Add powdered erythritol and mix again.
  5. Add arrowroot, baking soda, vanilla, salt and mix.
  6. Add plant milk and mix once again.
  7. Throw in chopped chocolate and mix.
  8. If the mixture is too runny, allow to rest it in the fridge for 10 minutes.
  9. With your hands shape 12 balls and lightly press them with your hands (not too much, they’re already going to melt in the oven).
  10. Bake for 12 minutes.
  11. Turn out of the oven and wait for them to be completely cooled down before touching/removing them from the tray since they need to set up first.
  12. Enjoy!

Tahini and Coconut Chocolate Chip Cookies by Naturalmente Buono | Breakfast Criminals

PRINTABLE RECIPE:

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Tahini and Coconut Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: Gluten-free, Vegan, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Put a spin on the classic chocolate chip cookie with the addition of tahini and add in coconut butter for a dose of healthy fat.
Ingredients
  • 120g white tahini
  • 60g coconut butter (NOT oil)
  • 80g dark chocolate, roughly chopped
  • 45g erythritol (or monk fruit or coconut sugar)
  • 2 TBS arrowroot
  • 3 – 4 TBS unsweetened COLD plant milk
  • ½ tspn baking soda
  • ½ tspn powdered vanilla
  • pinch of salt
Instructions
  1. Preheat your oven a 180°C.
  2. In a high speed blender, turn erythritol (or monk fruit or coconut sugar) into a fine powder.
  3. In a bowl, mix together tahini and coconut butter (You want to use creamy, room temperature coconut butter. Otherwise, its better if it’s super hard and you have work a bit more to incorporate it with tahini. You cannot use melted or warm coconut butter.)
  4. Add powdered erythritol and mix again.
  5. Add arrowroot, baking soda, vanilla, salt and mix.
  6. Add plant milk and mix once again.
  7. Throw in chopped chocolate and mix.
  8. If mixture is too runny, allow to rest it in the fridge for 10 minutes.
  9. With your hands shape 12 balls and lightly press them with your hands (not too much, they’re already going to melt in the oven).
  10. Bake for 12 minutes.
  11. Turn out of the oven and wait for them to be completely cooled down before touching/removing them from the tray since they need to set up first.