Who doesn’t love a chocolate chip cookie? I don’t think I have met such a person. If you have any type of food allergy you sometimes have to give up chocolate chip cookies, Well, no more!! This recipe tastes DELICIOUS and is gluten-free, grain-free, dairy-free, sugar-free, nut-free, and Paleo!
With all that goodness taken out of the recipe and replaced with substitutes, you might be tempted to think that this recipe is sub-par in some way. This recipe has been tested on people who do not have allergies and have passed the test! I wish I could have taken a picture of my friend’s little boy eating one of my grain-free chocolate chip cookies. He had chocolate everywhere and I think it is safe to say he thoroughly enjoyed himself.
Pour yourself a glass of milk (or almond milk 
) and let’s get started…
Grain Free Salted Chocolate Chip Cookies
Makes 24-30 cookies
Ingredients
2 large eggs
1/4 cup honey
1 cup tahini (almond butter, peanut butter, or sunflower butter)
1/4 cup softened grass-fed butter (ghee or palm shortening)
2/3 cup coconut sugar
1/2 cup arrowroot powder
1/4 cup almond flour
1 tsp. sea salt
1/2 tsp. baking soda
1 TBS. gluten-free vanilla extract
1 cup gluten-free semi-sweet chocolate chips
Optional: 1 tsp. kosher salt to sprinkle on top of warm cookies.
DIRECTIONS
- Preheat oven to 350 degrees.
- Combine all ingredients EXCEPT the chocolate chips in a large mixing bowl. Mix on medium speed until the ingredients hold together.
- Slowly mix in the chocolate chips.
- Scoop by the teaspoon or tablespoon onto a parchment-lined cookie sheet.
- Bake 15 minutes, remove from oven. While the cookies are still warm, sprinkle the kosher salt on top of the warm cookies. Let them sit for 5 minutes.
ENJOY!
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Blessings,
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I have tried tahini for another recipe and I didn’t really like it. This would be a great way to use it up. Thanks for posting at Let’s Get Real Party.
Hi Karen,
Thanks for your comment…these cookies are also great with sunflower butter, you may like that better than the tahini.