@lena_ferrara: These tahini chocolate chip cookies have quickly become one of my favourite cookie recipes. Soft and chewy in the centre, slightly crisp around the edges, and packed with chocolate chips. Made with simple ingredients and one bowl, they’re proof that gluten-free baking doesn’t have to be complicated. *Save this recipe for the next time you’re craving a good chocolate chip cookie. Chewy Chocolate Chip Tahini Cookies • ½ cup runny tahini • 1 egg • ⅓ cup coconut sugar • 2 tbsp maple syrup • 1 tsp vanilla • ¾ cup almond flour • ½ tsp baking soda • ¼ tsp salt • ½ cup chocolate chips Flaky sea salt for topping The raw dough is just as good. I always end up sneaking a taste before baking. Note: I usually sprinkle a little flaky salt on top before baking, but I forgot while filming and added it after they came out of the oven. Both work! The combination of tahini, chocolate, and salt is what makes these cookies memorable. Directions Whisk together the tahini, egg, coconut sugar, maple syrup, and vanilla until smooth. Stir in the almond flour, baking soda, and salt. Fold in the chocolate chips. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 10-12 cookies and place on the baking sheet. Gently flatten the tops. Top with flaky sea salt. Bake for 9-11 minutes, until the edges are set and the centres are still slightly soft. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container in the fridge for the chewiest texture. They’re even better the next day.

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Wednesday 24 June 2026 19:30:40 GMT