Almond Flour Chocolate Chip Cookies are chewy, gluten free and delicious! This recipe uses tahini for tahini chocolate chip cookies that no one can resist!
Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
Cream together the ghee or butter with the coconut sugar, coconut oil and tahini using a hand mixer or stand mixer. Add the vanilla and eggs and mix until well incorporated.
In a separate bowl mix together the dry ingredients. Add dry ingredients to wet ingredients in three parts, making sure to scrape down the sides of the bowl. Fold in the chocolate chips with a wooden spoon.
Drop heaping tablespoons of dough onto prepared baking sheet. Bake cookies about two to three inches apart for 11 minutes or until golden brown on the edges.
You can omit tahini or substitute for almond butter if you prefer.