These cookies (that are more like PILLOWS if you ask me) are vegan, nut free, and gluten free, and YES—you need them in your life! I’ve been seeing a lot of tahini cookies on the ‘gram, so I played around with my OG chocolate chip cookie recipe and came up with DEES! they are literally two inches thick and just perfect!


yield 10 to 12 cookies


2 tsp flaxseed meal
4 tb almond milk
4 tb tahini
4 tb melted coconut oil
2 tb maple syrup
1/2 tsp vanilla
1/2 cup coconut sugar
1 1/4 cup gluten free flour (I like Bob’s Red Mill)
1/4 tsp baking powder
1/4 tsp baking soda
1 tb arrowroot powder
1/4 tsp salt
3/4 cup Enjoy Life Foods dairy free chocolate chips



Preheat oven to 375 and line baking sheet with parchment paper. In one bowl, mix the flaxseed and almond milk. then add the rest of the wet ingredients and stir until you get the clumps out :) in another bowl, mix the dry ingredients, except for chocolate chips. add dry mixture to the wet mixture. NOTE: The batter will be somewhat dry looking. that’s NORMAL. use your hands to form a ball of dough. Add in the chocolate chips. Use a cookie scoop to form cookies. NOTE: These cookies will not flatten when baking. that’s the beauty of this recipe. if you like THICK AF cookies, you’ll love these! Bake for 9 minutes. Remove from oven and sprinkle some sea salt on top. ENJOY!


sea salt tahini cookies by kalejunkie