These tahini chocolate chip cookies are the perfect balance of sweet, a tiny bit salty, nutty, and decadent. Made without butter, tahini adds a richness that’s impossible to resist!
Photo Credits: Mark Beahm
In Egypt, we grew up with tahini paste being a pantry essential. We’d use as a main ingredient in classics like hummus , of course, but also sweet treats like halva .
If you’re new to baking with tahini, don’t be scared! Think of it like peanut or almond butter. Unlike your standard nut butter, though, tahini is slightly bitter its own. A touch of sweetness transforms it into a super-ingredient, adding a decadence without dominating the flavor. This is still a decidedly chocolate chip cookie, but with a delicious little surprise!
And once you open the door to all the tasty ways you can use tahini, your sweets game will never be the same. You can add a nutty twist to brownies , let it play a starring role with tahini cookies , and even use it to make creamy vegan “milk”shakes ! Here, tahini adds an addictive nutty quality but also a touch of plant-based protein and better-for-you fats. It’s proof that dessert can be both comforting and just a touch wholesome. Tahini for the win!
- Ingredients and Substitutions
- How to Make Chocolate Chip Cookies with Tahini
- What to Serve with Tahini Chocolate Chip Cookies
- More Tahini Dessert Recipes
- Tahini Chocolate Chip Cookies Recipe
Ingredients and Substitutions
Though I am not apposed to a touch of butter here and there, I think that even traditionalist and avid bakers who think butter is non-negotiable will attest to the taste and rich texture of these tahini chocolate chip cookies! You’ll need:
- All purpose flour: The base for the cookie dough. I have not personally tried this recipe with gluten free flour, but typically a 1:1 swap works well. Just expect the cookie to be a bit denser. If you do try this please let me know in the comments!
- Kosher salt: Even in sweet recipes, a touch of salt draws out the flavor.
- Baking powder: Releases carbon dioxide, which creates small air pockets in the dough. These little air pockets are what makes the cookies fluffy..
- Ground cinnamon: Add a warming, cozy quality.
- Tahini: Brings the richness without butter, and adds a layer of nutty, slightly savory flavor. READ MORE: What is Tahini? MIX IT UP: Try double chocolate tahini cookies by swapping with Dark Chocolate Sea Salt Tahini –Reduce the salt in the recipe by 1/4 teaspoon.
- Sugar: A mix of granulated sugar and brown sugar adds a light caramelized flavor without overpowering the tahini.
- Eggs: Add structure.
- Vanilla extract: Adds depth of flavor.
- Bittersweet chocolate chips: I used Ghirardelli, but you can use whatever chocolate you like. If you’re working with a bar, coarsely chop it into satisfying chunks.
How to Make Chocolate Chip Cookies with Tahini
Expect your batter to be thick and sticky–it’s what makes these cookies so rich and delicious. Water is your friend! Wet your fingers or the spoon a touch to prevent sticking.
- Preheat the oven: Position a rack in the center of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper .
- Combine the dry ingredients: In a medium mixing bowl, whisk together 2 cups (279g) all purpose flour, 1 1/4 teaspoon kosher salt, 3/4 teaspoon baking powder, and 1/2 teaspoon ground cinnamon.
- Combine the wet ingredients: In a large mixing bowl, combine 1 cup tahini, 1/2 cup (106g) granulated sugar, and 2/3 cup (142g) brown sugar. Use a hand mixer to beat the ingredients together for about 1 minute; it will look crumbly like wet sand. Add 2 eggs, 3 tablespoons cold water (to thin the batter just a touch), and 2 teaspoons vanilla extract. Beat for 2 minutes until well-incorporated; the mixture should be smooth and fudgy.
- Combine the wet and the dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed for about 2 minutes until you only see a few streaks of flour. Swap the hand mixer for a rubber spatula, add the chocolate chips and mix to combine. The batter is thick and sticky.
- Scoop: Scoop heaping 1 tablespoon cookie dough (I used a 3/4 oz cookie scoop ) onto the prepared baking sheet. Arrange each cookie 2 inches apart. Wet your fingers (or the back of a spoon) and gently press the cookie mounds down just to even them out a bit. You still want them to be thick, you’re just pressing down the dome part a little. Dust with additional cinnamon.
- Bake: Bake on the middle rack for about 8-11 minutes, 8 minutes for very soft cookies and 11 minutes for crispy. Let the cookies cool for a minute before transferring to a wire rack to cool completely. Enjoy!
What to Serve with Tahini Chocolate Chip Cookies
These cookies are tasty with the classic glass of milk, but here are some other creative ways to serve them:
- Milk and Cookies all grown up! Try a Carajillo , or spiked Spanish coffee with brandy or rum. Such a fun dinner party dessert!
- Make an ice cream sandwich: Serve with olive oil ice cream for a DELIGHTFUL sweet-savory treat. If you want something a little less indulgent, simply crumble one on top of a small scoop.
More Tahini Dessert Recipes
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Vegan Chocolate Pudding with Tahini
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Ingredients1x2x3x
- ▢ 2 cups (279g) all purpose flour
- ▢ 1 1/4 teaspoon kosher salt
- ▢ 3/4 teaspoon baking powder
- ▢ 1/2 teaspoon ground cinnamon, plus more for dusting
- ▢ 1 cup tahini
- ▢ 1/2 cup (106g) granulated sugar
- ▢ 2/3 cup (142g) brown sugar, packed
- ▢ 2 large eggs
- ▢ 3 tablespoons cold water
- ▢ 2 teaspoons vanilla extract
- ▢ 1 1/2 cups (220g) bittersweet chocolate chips (I used Ghirardelli)
Instructions
- Preheat the oven: Position a rack in the center of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.
- Combine the dry ingredients: In a medium mixing bowl, whisk together flour, salt, baking powder, and cinnamon.
- Combine the wet ingredients: In a large mixing bowl, combine the tahini, sugar, and brown sugar. Use a hand mixer to beat the ingredients together for about 1 minute; it will look crumbly like wet sand. Add eggs, cold water, and vanilla extract. Beat for 2 minutes until well-incorporated; the mixture should be smooth and fudgy.
- Combine the wet and the dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed for about 2 minutes until you only see a few streaks of flour. Swap the hand mixer for a rubber spatula, add the chocolate chips and mix to combine. The batter is thick and sticky.
- Scoop the cookies: Scoop heaping 1 tablespoon cookie dough onto the prepared baking sheet. Arrange each cookie 2 inches apart. Wet your fingers (or the back of a spoon) and gently press the cookie mounds down just to even them out a bit. You still want them to be thick, you’re just pressing down the dome part a little. Dust with additional cinnamon.
- Bake: Bake on the middle rack for about 10 minutes (see note). Let the cookies cool for a minute before transferring to a wire rack to cool.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the tahini paste used in this recipe.
- How long to bake? These cookies take anywhere from 8 to 11 minutes, depending on your preferences and how hot your oven runs. For softer, chewier cookies: Pull them out at 8 minutes. They’ll be very tender at that point. Set them aside and let them cool on the cookie sheet some before transferring them to a wire rack to fully cool. Crispy: Let them bake in the oven the full 11 minutes.
- Storage: Let the cookies cool completely. Line a layer between sheets of parchment in a container, cover with a lid and store on the counter for a week or in the freezer for up to 3 months.
Nutrition
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*This post has recently been updated with new information for the readers’ benefit.
Tahini Chocolate Chip Cookies
Ingredients
- 2 cups (279g) all purpose flour
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1 cup tahini
- 1/2 cup (106g) granulated sugar
- 2/3 cup (142g) brown sugar, packed
- 2 large eggs
- 3 tablespoons cold water
- 2 teaspoons vanilla extract
- 1 1/2 cups (220g) bittersweet chocolate chips (I used Ghirardelli)
Instructions
- Preheat the oven: Position a rack in the center of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.
- Combine the dry ingredients: In a medium mixing bowl, whisk together flour, salt, baking powder, and cinnamon.
- Combine the wet ingredients: In a large mixing bowl, combine the tahini, sugar, and brown sugar. Use a hand mixer to beat the ingredients together for about 1 minute; it will look crumbly like wet sand. Add eggs, cold water, and vanilla extract. Beat for 2 minutes until well-incorporated; the mixture should be smooth and fudgy.
- Combine the wet and the dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed for about 2 minutes until you only see a few streaks of flour. Swap the hand mixer for a rubber spatula, add the chocolate chips and mix to combine. The batter is thick and sticky.
- Scoop the cookies: Scoop heaping 1 tablespoon cookie dough onto the prepared baking sheet. Arrange each cookie 2 inches apart. Wet your fingers (or the back of a spoon) and gently press the cookie mounds down just to even them out a bit. You still want them to be thick, you’re just pressing down the dome part a little. Dust with additional cinnamon.
- Bake: Bake on the middle rack for about 10 minutes (see note). Let the cookies cool for a minute before transferring to a wire rack to cool.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the tahini paste used in this recipe.
- How long to bake? These cookies take anywhere from 8 to 11 minutes, depending on your preferences and how hot your oven runs. For softer, chewier cookies: Pull them out at 8 minutes. They’ll be very tender at that point. Set them aside and let them cool on the cookie sheet some before transferring them to a wire rack to fully cool. Crispy: Let them bake in the oven the full 11 minutes.
- Storage: Let the cookies cool completely. Line a layer between sheets of parchment in a container, cover with a lid and store on the counter for a week or in the freezer for up to 3 months.
Nutrition
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