Tahini Chocolate Chip Cookies

Remember these? My tahini chocolate chip cookies I promised to share? Well, get your tahini out because they are now officially on the blog! Rich. Chewy. Stick-to-your-teeth. Easy. Quick. Packed with Chocolate. Gluten-free. Dairy-free. I’m telling you, you NEED these in your life. 



1 cup almond flour
1 cup tahini
1 scoop collagen *omit if vegan
1/2 cup maple syrup
1 tsp vanilla
3/4 cup chocolate chips
1 egg *see notes for vegan
1 tsp baking soda
Pinch of sea salt


In a medium bowl, mix together the almond flour, tahini, collagen (if using), maple syrup, vanilla and chocolate chips. Once mixed, place in the refrigerator for 30 minutes - It’s super important for the dough to chill, so don’t skip this step.

While the dough is chilling, preheat oven to 350 degrees F. Remove bowl from the refrigerator, and add the egg (or flax egg), baking soda and sea salt. Mix together until well combined.

Shape dough into 1-inch balls, place on a baking sheet with 1-1/2 inch space in between. Press down slightly to flatten. Bake for 10 minutes. Remove from oven and let cool before serving.


  • To make it vegan: replace with a flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water, whisk and set aside to thicken.)

  • THIS is the collagen I use. You can save 10% with discount code PLENTY10 - Click here to purchase.

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