These vegan & paleo tahini chocolate chip cookies need only one bowl with just a few gluten free ingredients. They're so thick and chewy you won’t believe they’re egg-free, nut-free, dairy-free, gluten-free, paleo, and plant-based!
1/2cupHu Kitchen chocolate gems
flaky salt for sprinkling
In a medium bowl, stir together the tahini, honey, coconut sugar, coconut oil, and vanilla until smooth and creamy, about 2 minutes.
Stir in baking soda, then cassava flour and coconut flour. Fold in chocolate chips, then place the dough in the fridge to chill for 20 minutes. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 350 F.
Scoop 1-inch balls of the cookie dough and place about 2-3 inches apart on the prepared cookie sheet, Sprinkle a bit of sea salt over the top of each cookie.
Bake until slightly golden but not overbaked, about 10 minutes.
Remove the cookies and let cool for 5 minutes before moving to a cooling rack. Enjoy!