My boyfriend asked me to make a "normal" chocolate chip cookie and these Tahini Maple Syrup Chocolate Chip Cookies (gluten free & vegan) are where I landed. And not to be dramatic - but these are my favorite cookies I have ever made.
I was nervous about only using maple syrup as a sweetener, but the texture and flavor of these cookies is divine. These cookies - per the usual of my baking recipes - are super easy to make as well. You only need one bowl and ~10 ingredients to make them.
I love a good cookie recipe. For more yummy cookie recipes try my oat flour chocolate chip cookies or my banana chocolate chip cookies.
Why you'll love this recipe
- Thanks to the oat and almond flour these cookies are gluten free.
- It is refined sugar free and made with maple syrup.
- The tahini adds a wonderful nutty flavor.
Ingredients
- flax seeds
- maple syrup
- tahini
- vanilla extract
- oat flour
- almond flour
- baking soda
- baking powder
- salt
- chocolate chips
Substitutions
I do not suggest any substitutions in this recipe.
Recipe FAQ
These cookies are made with no refined sugar and healthier high fiber flours so they are much healthier than your average cookies. Since they also are made with healthy fats, they will not spike your blood sugar as much as your typical cookie. So yes, these are healthy cookies!
Recipe Pro-Tips
The dough will be wet and sticky. Work quickly and with wet hands.
I used a liquidy tahini for this recipe. I recommend using Soom Foods tahini.
Other healthy plant based cookie recipes to try
If you try these Tahini Maple Syrup Chocolate Chip Cookies (gluten free & vegan) please leave me a rating and review on this blog post, this is the best way to support me!
Tahini maple syrup chocolate chip cookies (vegan + gluten free)
Ingredients
Wet
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- ½ cup maple syrup
- ½ cup cold drippy tahini refrigerated
- 1 teaspoon vanilla extract
Dry
- ⅔ cup + 3 tablespoon oat flour
- ⅓ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Make your flax egg by mixing flax and water. Let the "egg" sit refrigerated for 10-30 minutes to set.
- In a large bowl mix together your wet ingredients including the flax egg. Pour in dry ingredients except for the chocolate chips and mix. Lastly fold in the chocolate chips.
- On a lined sheet pan form 8-10 evenly sized cookies - using about 1 ½ tablespoon worth of dough per cookie. I recommend wetting your hands before forming the cookies as the dough is sticky.
- Bake cookies for 10-12 minutes. Let cool and top with additional flaky salt if desired.
Priiti says
love love love these! Not too sweet and the texture is great, super soft
Madeline Armstrong says
SOOO good. The consistency and texture of these are absolutely incredible. I used the bob's red mill egg replacer instead of a flax egg, and for me this recipe made about 12 cookies rather than 8-10. I would have baked them a little longer too, I did 11 minutes but felt they could've gone for 13 or 14. Delicious though! I'll definitely be making these again!
kroeder77 says
Thank you Madeline!
Kara says
These are soo good and so sweet my mom loves them too!!
Kimmy says
I made these for my bf and he said “woah, these are the best cookies you have made”. 11/10. Highly recommend