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!
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!
Table of Contents
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.
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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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*This post has recently been updated with new information for the readers’ benefit.
In the past I have substituted whole wheat flour for half the amount of white flour in a chocolate chip cookie recipe and loved the nutty tasting results. I’m going to try these subbing out half white flour with whole wheat. Can’t wait to try them!!!
Awesome! Can’t wait to hear what you think!
Looks delish! I’m of the avoid dairy, eggs and gluten club, too. While I can’t eat your recipe, I’m excited to try tahini and cinnamon next time I make cookies 🍪 I can eat! Your recipe is great inspiration to get a wider variety of nutrients into my diet! Love sesame seeds and tahini!
Thanks, Liv!
What does this mean?: ¾ cup Scant 1 cup tahini, (8 ounces)
Hi, Barbara! We’ve updated the recipe to just 1 cup tahini.
Makes much more sense! Thank you! I’ll be making these this weekend!
I am allergy to egg so what replacement can I use
Hi, Nirupa. I’ve not personally tried to substitute the egg in this recipe, so it’s a bit hard for me to advise here. However, some have suggested a flax “egg” or chia seed “egg” might work.
What does “scant” mean on the tahini measurement?
Hi, Kristin! We’ve updated the recipe to just 1 cup tahini.
Hi Suzy, My husband and I have tried many of your recipes and have loved every one. the problem being I have a lot of food allergies. Cows dairy, wheat flour and egg whites being just a few of them! This of course eliminates almost all desserts and especially cookies and cakes. When I saw a tahini cookies I was hopeful but of course what is a cookie without eggs. Wondering if you might have experimented with any thing with no eggs and no cows dairy and using gluten free flour. Thanks for your thoughts
You could definitely try using a flax “egg” or chai “egg” by soaking flax seeds or chia seeds in water to use as a binder. See online for a recipe. Or you can buy commercial egg replacer such as the Orgran branded one. Flax seeds, chia seeds and egg replacer are all available at health food stores. Sometimes in the health food aisle of a good supermarket too.
Also, I do a lot of gluten free baking, and a gluten free all purpose
1-1 replacement flour such as Bob’s Red Mill should work. Cookies are not as critical when it comes to changes in egg and gluten as cakes and sponges are.
Bobs Red Mill is available in the health food aisle of a good supermarket or a health food store as well.
Thanks for sharing, Carly! This is super helpful!
Also Jan,you could use any dairy free milk to substitute, such as almond milk, coconut milk (beverage), oat milk, macadamia milk etc.
Hi, Jan! I have not really experimented with any desserts that are Dairy/Egg/Gluten free quite yet… definitely something I have been researching. Having friends that struggle with the same allergies, I do know that there are some great vegan desserts that might suit your needs floating around on the internet. I’m sorry I’m not much help at the moment, but stay tuned :).
Whipped up a batch of these today and they did not disappoint! Exactly what I needed to cure my sweet tooth; delish!
Thanks, Sara!
The tahini adds such a delicious, creamy flavor! I love this new twist on choco chip cookies. Delicious!
can you make these cookies gluten free by substituting, maybe almond flour?
Hi, Cathy! I tested with almond flour, but did not love the results. However, I have not had the chance to try with a different type of gluten free flour yet. Something like Bob’s Red Mill Gluten Free 1:1 Baking Flour may work!
These cookies are AMAZING! So soft and so flavorful! The family loved them!
Yay! Thanks, Ashley!
I love all the flavors in this cookie but have never had them in a cookie before. This recipe is on my weekend baking list and I can’t wait to try them!
Enjoy!
Ohhhhh… such a genius idea to use tahini in cookies! They look delicious. 🙂
Thanks, Carrie!
I haven’t tried the recipe yet, but I’m going to very soon. We’re on the Noom diet and I need to know what’s considered a “Serving” for the 188.7 kcal? I’m hoping it’s not just one cookie, but if it is, we’ll deal with it – and have 12 cookies to look forward to each!
Thanks and we love your website!
Jim
Hi, Jim! The recipe makes 24 cookies, serving size 1 large cookie. Although I tried to make these a bit healthier than the average cookie, they are cookies, nonetheless, so some extra calories come with the territory.
It say 3/4 c scant but also say 1 cup for the tank in which is it?
Hi, Peggy! 1 cup of tahini works here. We have updated the recipe to clarify.
I am very confused about this instruction: ¾ cup Scant 1 cup tahini, (8 ounces) particularly when I increase the recipe 2x and 3x where it then says: 1.5 cup Scant 1 cup tahini, (8 ounces) and 2.25 cup Scant 1 cup tahini, (8 ounces) respectively. Please clarify what the scant 1 cup means related to the quantity that precedes it.
I want to try this recipe very much, but this has me stumped.
Thanks.
Lydia
Hi, Elle! Thanks for the feedback. We’ve updated the recipe to just 1 cup tahini to make things a little more straightforward.
I’m so lucky that I had all the ingredients for this simple recipe! And you are so right…you won’t miss the butter! This one is a keeper for sure. So rich and not extra sweet. I can’t believe there is no butter in this recipe!
So glad you gave them a try! Thank you for sharing