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Tahini Chocolate Chip Cookies


Recipe created by: Lisa Larochelle, Whole Health Advocator

Who here has been feeling the highs & lows from too much sugar for most of your quarantine life? Baking sugar-free has been my saving grace for a couple of years now. It allows me to explore my love for baking, while helping me feel in control of my health choices. I get to indulge and enjoy without restriction.

I’m happy to share this sugar-free chocolate chip cookie recipe.
For those wondering when substituting sugar for yacon syrup, it’s ¾ yacon to 1 sugar.
These cookies are chewy, soft and just unbelievably amazing. The secret is cracked black pepper. And trust me when I say, delicious.


2 cups almond flour
½ tsp sea salt
½ tsp fresh pepper
¼ cup unsweetened chocolate chips

Wet Ingredients
¾ tahini
½ cup yacon syrup


Pre-heat the oven to 350*
Add all the dry ingredients in a large bowl and whisk together.
Add wet ingredients to a small pot and place on low heat. Stir constantly as the ingredients blend and liquify.
Pour the wet mixture into the bowl of dry ingredients and mix well.
Place in the fridge for about 20 minutes. (This will help make the dough be more manageable.)
Makes about 12 cookies. Flatten the cookies to the size you want. These will not rise.
Sprinkle sea salt on top for garnish and flavor.
Bake at 350* for 10-12 minutes.

Miski Good Foods
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