Tahini Chocolate Chip Cookies

Take your tastebuds to heaven. Imagine eating your favorite chocolate chip cookie, but with none of the guilt. It’s refined sugar free, gluten free and vegan, hitting all the #FoodTrends you want for your sugary treats. And the best part? You can enjoy this on your 7-Day Reset!

Tahini Chocolate Chip Cookies

*Makes 12-14 cookies


  • ½ cup brown rice flour
  • ½ cup Almond meal (fine ground)
  • ¼ cup rice bran or quinoa flakes
  • 2 Tbsp. tapioca flour
  • ½ tsp. baking soda
  • ½ tsp. Celtic sea salt
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ cup tahini
  • 1 tsp. vanilla extract
  • 1 flax egg ( 2 Tbsp. ground flax & 2 Tbsp. warm water)
  • ½ bar of dark chocolate, chopped into chunks (Hu’s Kitchen or Eating Evolved)
  • ¼ cup chopped pecans (optional)
  • ¼ cup flaked coconut (optional)


  1. In a bowl or mixer, whisk together coconut oil and coconut sugar until creamy.
  2. Stir in flax egg, banana, vanilla and tahini. Stir until blended.
  3. Add dry ingredients into bowl, except the chocolate chunks, nuts and coconut flakes. Mix well.
  4. Stir in chopped chocolate, flaked coconut and or chopped pecans.
  5. Preheat oven to 350° and place cookie rack in the middle. Using a tablespoon, or cookie scoop cookie dough onto parchment lined baking sheet. They do spread a little.
  6. Bake at 350° for 10-12 minutes.


  • You can use all almond flour or all brown rice flour.
  • Variation: Add 2 Tbsp. mashed banana for a chewier cookie.


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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