Chewy Chocolate Chip Cookies (GF/DF)

recipes sweets Jan 14, 2022

When I say that this is perhaps one of my favorite recipes to date, I’m not joking in the slightest. There are few things better than a simple, delicious chocolate chip cookie. They’re one of Sam’s absolute favorite treats, and I’ve been meaning to create my own recipe to satisfy his sweet tooth.

The beauty of this recipe is that I found the result to taste just as delicious as the “real” thing. But luckily this version is both gluten/grain free as well as dairy free so everyone can enjoy them.

The base of these drool-worthy treats is almond flour, which is the substitute I utilize for the majority of my baked goods. Not only is it super versatile and easy to find in large quantities (I recommend stocking up at Trader Joe’s for a cost-effective option), but it’s also incredibly nutritious.

Almonds (and almond flour) are rich in vitamin E and antioxidants to protect against disease, plus they have tons of monounsaturated fats that promote heart health. Likewise, almonds provide a good amount of fiber to keep your digestive system happy!

Other essentials in this recipe include coconut sugar, eggs and tahini. I personally like using coconut sugar occasionally in baked goods, as it adds an almost caramel-like flavor. Plus, unlike regular table sugar, coconut sugar retains many more nutrients including iron, zinc, calcium and potassium, along with some short-chain fatty acids like polyphenols and antioxidants.

Likewise, tahini makes the perfect binder, as it’s runny and the flavor isn’t too overpowering. Tahini is also an incredibly healthy ingredient that I encourage everyone to have in their pantry. It’s versatile and super nutrient-dense with lots of good fats.

For more ways to put tahini to use in your kitchen, also check out these recipes:

Can you TELL I love tahini?! It just makes any sweet or savory recipe better in every way.

But note that you can sub tahini for any type of runny nut butter that you have on hand and prefer! Cashew butter, peanut butter, almond butter, etc. would all work great. Just make sure it’s not too thick!

You’ll simply mix up these ingredients with a few other staples like vanilla, salt and baking powder (the KEY to achieving a chewy texture).

And don’t forget the chocolate chips! I always use the Lily’s Sweets stevia-sweetened baking chips, because they keep these lower in sugar without compromising taste. You can snag them online or at Whole Foods.

Once they’re baked to golden perfection, top off these babies with some flaky salt (I love and use Maldon) for an extra, mouth-watering bite.

I hope y’all love and enjoy these cookies as much as we did! I’ve made them THREE times this week, so you know how I feel about them at least  .


YIELDS 12 cookies
  •  1 cup almond flour
  •  1 cup runny tahini (you can sub for any other nut or seed butter of your choice)
  •  ½ cup coconut sugar
  •  1  egg
  •  ½ cup chocolate chips
  •  1 tsp vanilla extract
  •  ½ tsp baking soda
  •  ¼ tsp salt
  •  flaky salt for topping
1. Preheat oven to 350 degrees. Line one large or two smaller baking sheets with parchment paper, and set aside.
2. To a mixing bowl, add coconut sugar and egg. Cream together.
3. Add tahini and vanilla, and mix together.
4. Add almond flour and baking soda, and mix to incorporate well.
5. Pour in chocolate chips, and fold in my hand.
6. Scoop the dough into ~13 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
7. Top with additional chocolate chips if desired.
8. Bake for 10 minutes, until slightly golden.
9. Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.
10. Top with a sprinkle of flaky sea salt. Enjoy!

*I recommend storing the extras in the fridge for maximum freshness.


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