I truly believe, that there’s nothing more simply beautiful than a well made Chocolate Chip Cookie. I just feel that they are the perfect dessert. Easy to make, unpretentious, and always satisfying. I know there are many camps on what defines the perfect CCC. But, to be honest, when it comes to a good healthified cookie, I’m not too discerning. While I prefer a soft and chewy cookie, I can find the love for the crispy variety. And really, I could go salted or plain. But there must be a good ratio of cookie to chocolate. These Mini Chocolate Chip Cookies are so easy to make, made with only good for you ingredients, have no refined sugars and are nut free but still paleo-friendly. I use a mix of cassava and tapioca flour instead of my usual go-to almond flour! These are made with tahini (one of my other favorite things of this world) instead of oil which gives them a beautiful flavor and wonderful chew. They are soft and dense and just perfectly sweet that I’ve been enjoying them as both a sweet breakfast or an easy dessert (often in the same day, because I really do love cookies that much). And of course, studded with mini chocolate chips (I use this brand which uses cane sugar) but feel free to use your favorite chopped up chocolate bar instead to keep them strictly paleo.
nut-free, paleo friendly (gluten/grain/dairy free), no refined sugar, oil-free
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Mini Chocolate Chip Cookies (paleo, nut-free)
These Mini Chocolate Chip Cookies are the perfect fun and delicious treat. Made in just one bowl with only good for you ingredients. These are cookies you can feel great about eating.
nut-free, oil free, paleo (gluten free, grain free, dairy free), refined sugar free
- 1/2 cup tahini thin, well mixed
- 1/2 cup coconut sugar
- 3 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla
- 1/2 cup cassava flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chocolate chips plus extra for topping (optional)
In a large bowl, or in the bowl of a stand mixer, beat together all the wet ingredients until light and frothy.
Add in all the dry ingredients (except chocolate chips) and stir until just combined. Making sure not to overmix.
Then stir in the chocolate chips.
Let dough rest in fridge for at least 15 minutes, preferably 2 hours. See notes below on chilling time.
When ready to bake heat oven to 375 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper or silicon mat.
Using a small ice cream scoop, melon baller, or teaspoon scoop small dough balls onto prepared baking sheet. Press in additional chocolate chips to the top of each cookie mound if you like!
Bake for 6-7 minutes or until cookies are puffed and edges just start to turn brown. The cookies will set a bit more out of the oven.
Remove from oven and let rest on the pan for 3 minutes before transferring to cooling rack.
Tahini: Make sure that your tahini is well stirred. I know there are a variety of tahini options out there. All should be fine, just make sure your tahini is drippy and not the thick dense stuff that often hangs out at the bottom of the jar.
Chilling Time: You can make these without chilling however the cookies will turn out a little more fluffy and less dense. I found the ideal chilling time to be 2 hours. But if you don't have that kind of time, I highly recommend chilling for at least 15 minutes. The dough is sticky and the chilling will make the scooping process much easier.
Storage: These cookies will keep for 1-2 days in an airtight container at room temperature. Afterwards move to freezer.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna
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