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Home Recipes Desserts Cookies
★★★★★ 5 from 39 Reviews

Chocolate Chip Tahini Cookies

30 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes
January 31, 2021 (Updated: March 3, 2022)
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This is an overhead image of chocolate chip cookies on a white background. The cookies are topped with salt. Text overlay reads "chocolate chip tahini cookies dairy free & gluten free".
This is a side view of a chocolate chip cookie with a bite taken out of it. The Cookie sits on a white piece of parchment paper with more cookies blurred in the background. Text overlay reads "chocolate chip tahini cookies dairy free & gluten free."
This is a side view of a chocolate chip cookie with a bite taken out of it. The Cookie sits on a white piece of parchment paper with more cookies blurred in the background.
Soft baked chocolate chip tahini cookies are crisp around the edges and gooey in the middle. Naturally gluten free and so easy to make!

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.

If you want to browse recipes by flavor, check out these peanut butter recipes, chocolate recipes, coconut recipes, and cinnamon recipes!

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.

This is an overhead image of chocolate chip cookies on a white background. The cookies are topped with salt.

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!!

This is an overhead image of a chocolate chip cookie on a white piece of parchment paper. The cookie has a bite taken out. More cookies are on the side and corner of the image.

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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a chocolate chip cookie with a bite taken out of it. The Cookie sits on a white piece of parchment paper with more cookies blurred in the background. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Chocolate Chip 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!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 39 reviews
Prep: 10 minCook: 10 minTotal: 30 min
Print recipe Rate recipe Pin Save recipe
Servings: 16 small cookies 1x

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. Add the tahini, agave, vanilla, and egg to a large bowl and whisk until smooth.
  3. Add the almond flour, baking soda, and salt.
  4. Whisk again until the dry ingredients are incorporated. The dough will be super sticky.
  5. Fold in the chocolate chips, saving some to press into the tops. 
  6. 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.
  7. Place 8 cookie dough balls on a baking sheet lined with parchment paper.
  8. Use your palm to press the tops down slightly and press the remaining chocolate chips into the tops.
  9. Bake for 8 – 10 minutes until the edges are golden brown.
  10. Allow the cookies to cool on the baking sheet for five minutes before transferring to a cooling rack.

Tips

  • These make 16 smaller cookies, but you can use an ice cream scooper to make 8 – 10 larger cookies!

Nutrition Info:

  • 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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Reader Interactions

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. AvatarInez Skinner says

    Posted on 3/12/21 at 4:38 pm

    These were a nice, different spin on a chocolate chip cookie.  And the recipe was quick and easy!  Thanks! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/13/21 at 7:24 am

      Yay! I’m so happy you loved them!! xo

      Reply
  2. AvatarSamantha Newman says

    Posted on 3/12/21 at 5:40 pm

    Wow! Soooo soft. I ran out of vanilla extract so I can’t wait to make these again when we get some more. It’s so delicious already! Thanks for sharing this recipe with us.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/13/21 at 7:24 am

      These are my favorite soft-baked cookie! I’m so happy you loved them! xo

      Reply
  3. Avatarsalted’nsugared says

    Posted on 3/13/21 at 11:41 am

    These are so good! Love the nutty flavor with use of the tahini! They hold together well and are nice and gooey on the inside. I used dark chocolate chunks and milk chocolate chips and added my Canadian spin by dusting them with Saltwest Naturals Salted Caramel Chocolate Sea Salt! Will absolutely make them again! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/13/21 at 2:59 pm

      LOVE the different chocolates in there! I have to give that a try! I’m so happy you enjoyed!! xo

      Reply
  4. AvatarMj says

    Posted on 3/13/21 at 12:18 pm

    I have a very picky family but these cookies were a hit!!  They are so soft & chewy & we can’t stop eating them🥰

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/13/21 at 3:00 pm

      Yay! I’m so happy!! xo

      Reply
  5. AvatarSusan says

    Posted on 3/13/21 at 5:26 pm

    Delicious! My husband didn’t ask what was in them! I could have cookedbthemba couple more minutes. 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 3/14/21 at 10:51 am

      Yay! I’m so happy you guys enjoyed them! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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