There’s nothing quite like a good chocolate chip cookie recipe. The smell of fresh-baked cookies is something that will stick with you for life. I may be biased, but I think my recipe is the best. And they’re not your typical chocolate chip cookies, either. These are my famous tahini chocolate chip cookies, and once you eat one, you won’t be able to stop until the batch is gone!
You may be thinking, "Tahini and chocolate?" But, trust me, these cookies are delicious (plus they have health benefits!).
I’ve said it before, and I’ll say it again and again: Inflammation is linked to so many illnesses.
You can redefine your health by redefining your diet because the foods you eat either contribute to your illness or fight it.
When you start to reduce inflammation levels system-wide, something amazing happens. You have more energy, feel less fatigued, less moody, less anxious, less depressed, and your overall body composition feels lighter.
If you’re a hummus fan, like me, then you know all about how great tahini is. Tahini is made from sesame seeds, and sesame seeds hold some pretty incredible health benefits, including lowering inflammation.
Sesamin, which is a compound in sesame seeds, has been specifically studied for its anti-inflammatory properties. Animal studies have been conducted on those with asthma and diabetes. The subjects were given sesamin, and it not only treated the illness by reducing inflammatory markers but fought to prevent further inflammation. [1, 2]
Bob’s Redmill has a paleo flour blend that consists of almond, coconut, arrowroot, and tapioca starch. And coconut flour and almond flour give a hefty dose of health benefits.
Both help regulate blood sugar, while refined flours tend to spike blood sugar levels, which increases free radicals and systemic inflammation. 
High fiber, low-carb flours like almond flour and coconut flour keep your blood sugar levels low, which helps reduce or prevent any inflammation over time while also keeping your metabolism in check. 
By regulating blood sugar levels, we are regulating cholesterol levels. Studies have shown that consuming almonds reduced overall cholesterol and LDL, or low-density lipoprotein. This was done without changing HDL, or high-density lipoprotein.
Among their numerous benefits, Bananas can also aid in your ability to digest properly. This is due to the banana’s solid fiber content of pectin and resistant starch.
Not only does this fiber help keep your digestive tract clean but it also improves the habitability of beneficial gut bacteria and can even aid in the protection of colon complications and diseases.
I wanted to make this recipe quick and easy because no one likes to wait very long to eat chocolate chip cookies. You could even snack on the dough raw while you’re spooning them onto the pan if you want—I won’t judge you.
These are best served warm with a glass of ice-cold, plant-based milk or crumbled on top of some homemade coconut ice cream.
Total Time: 15 minutes
Yields: 16 cookies
Serving Size: 1 cookie
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the wet ingredients.
3. In a medium-sized bowl, mix together the dry ingredients, except the chocolate chips.
4. Add the dry ingredients to the wet ingredients, mixing together until well-combined.
5. Fold in the chocolate chips and allow to sit for 5 minutes.
6. Use a tablespoon to spoon the dough onto a greased baking sheet.
7. Bake for 10-12 minutes. Enjoy!