Chocolate Chip Tahini Cookies
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I’ve been obsessed with these cookies lately. The texture is just too good! Plus, give me a dessert with melty chocolate chips in it and I’ll be your best friend.
Ever since I made these sesame coated tahini cookies a few years back, I’ve been meaning to make a chocolate chip version. And, I’m happy to report that I finally pulled through for you guys.
Once you have these tahini chocolate chip cookies, you will wonder why you ever had cookies without tahini. It makes for the the most amazing, soft baked and gooey texture.
What is Tahini?
Tahini is ground up sesame seeds! Similar to a nut butter like peanut butter or almond butter, tahini is essentially sesame seed butter. It’s used in lots of savory dishes and adds a gorgeous, slightly nutty flavor.
What Do Tahini Cookies Taste Like?
Like soft-baked, gooey circles of happiness. They have crisp edges, soft-baked centers and warm, melty chocolate throughout.
They don’t taste overwhelmingly like sesame but rather have a slight, sweet nuttiness that just gives it that extra something special.
Ingredients for Chocolate Chip Tahini Cookies:
Tahini. So, this is arguable the star of the show, so I suggest you get some good quality, smooth and creamy tahini. If you’re opening up a new jar, take the time to mix it completely. If you absolute can’t do tahini/sesame, then you can sub another nut or seed butter in these cookies like peanut butter or almond butter. But then, is it really a tahini cookie?
Agave nectar. I use this as my preferred sticky sweetener, but you can sub in honey or maple syrup instead.
Egg. Binds it all together. I haven’t tested this recipe with a flax egg, but I think it’ll work. You can also sub in your favorite vegan egg substitute if you prefer.
Vanilla. Just a splash.
Almond Flour. I always use super-fine blanched almond flour, and if you can’t do almonds, I suggest trying cashew flour or oat flour. If you do try oat flour, reduce the amount you use by about 1/4 cup.
Baking Soda & Salt. To transformed the cookie dough to flattened, salted soft-baked cookie deliciousness.
Chocolate chips. You came for the melty chocolate chips, no? Try some chopped chocolate bar or chocolate chunks. Either way, add some chocolate to these babies!!
How to make chocolate chip tahini cookies:
Whisk it. It’s so simple! Whisk together the tahini, agave, egg, and vanilla until smooth. Add the almond flour, baking soda, and salt. Whisk again until combined.
Fold it. Fold in the chocolate chips.
Bake it. Use a cookie dough scooper to scoop the cookie dough out onto a baking sheet lined with parchment paper and bake.
Eat it. Allow the cookies to cool for 5 minutes on the baking sheet before digging in! I like to sprinkle mine with some flakey finishing salt for the extra oomph.
How to Store Tahini Cookies:
I keep my cookies out at room temperature in an airtight container for 3 days. Then, I move them to the fridge for about a week. You can store baked cookies or unbaked cookie dough in the freezer for 3 months. Defrost in the fridge overnight.
More Tahini Desserts You’ll Love:
- No Bake Tahini Cookie Dough Truffles
- Gluten Free Tahini Brownies
- Chocolate Tahini Freezer Fudge
- Tahini Cookies
Soft baked chocolate chip tahini cookies are crisp around the edges and gooey in the middle. Naturally gluten free and so easy to make!
- 1/2 cup tahini
- 1/3 cup agave nectar (honey or maple syrup also works here)
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- Add the tahini, agave, vanilla, and egg to a large bowl and whisk until smooth.
- Add the almond flour, baking soda, and salt.
- Whisk again until the dry ingredients are incorporated. The dough will be super sticky.
- Fold in the chocolate chips, saving some to press into the tops.
- Use a cookie dough scooper to scoop balls and roll them in your hands to make them smooth and round. The dough is sticky, so this works best if your hands are damp.
- Place 8 cookie dough balls on a baking sheet lined with parchment paper.
- Use your palm to press the tops down slightly and press the remaining chocolate chips into the tops.
- Bake for 8 – 10 minutes until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for five minutes before transferring to a cooling rack.
- These make 16 smaller cookies, but you can use an ice cream scooper to make 8 – 10 larger cookies!
- Serving Size: 1 cookie
- Calories: 116
- Sugar: 8.8g
- Sodium: 171mg
- Fat: 7.1g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 1.2g
- Protein: 2.6g
- Cholesterol: 11mg
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