These Tahini Cookies have such an amazing flavor! Made with only a handful of ingredients, they're grain-free, dairy-free, and lower in sugar than a typical cookie.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix tahini, peanut butter, (optionally) maple syrup, and egg until well combined.
In a small bowl, combine baking powder, baking soda, coconut sugar, and (optionally) chia seeds.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and combine.
Use a cookie scoop to form cookie dough balls and place them on the lined baking sheet.
Bake cookies in the oven for approximately 12 minutes until the cookies are slightly golden brown. They will look slightly underbaked when you pull them out but will continue to set once they're out of the oven.
Notes
To Store: Store leftovers in an airtight container on the countertop for about 2-3 days.Freezer: Be sure the cookies have cooled completely, and then you can transfer them to an airtight freezer-safe container, preferably in a single layer, that is lined with parchment paper to prevent them from sticking. You can also use plastic wrap to wrap each cookie, to prevent them from sticking to one another. Cookies should keep for up to 2 months. When you're ready to eat them, allow them to thaw at room temperature.