Soft, nutty and just enough sweet! That's the story of these addictive tahini chocolate chip cookies. What's more? No butter! Rich, vegan tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes your usual chocolate chip cookies to a whole new level of delicious. These are a must try!
This batch makes 24 cookies, and they freeze well.
I'm a big fan of tahini--the creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth.
Aside from making buckets of smooth hummus and lemony tahini sauce (which goes with almost anything), I've been known to swirl a good bit of tahini in my brownies and even mix it in banana shake for a little protein. And yes, I've already made a form tahini cookies.
So yes, I'm on a roll with tahini baking recipes and desserts. And I think these tahini chocolate chip cookies may be top of the list right now!
Chocolate chip cookies with tahini
If you love chocolate chip cookies, then you'll appreciate that this recipe does not deviate a ton from the classic except in a couple of tasty (and a bit healthier) ways:
- Creamy tahini paste replaces the butter. Tahini still has a high fat content (the better-for-you kind), so you won't miss the butter! Tahini here adds a satisfying richness and a gentle nutty and savory taste that pairs so well with chocolate (not to mention infusing your cookie with a bit of protein and some minerals).
- Reduced sugar. I've found a combination of ⅔ cup dark brown sugar + ½ cup of granulated sugar is just the right amount of sweet. The majority of cookie recipes will use a good bit more, but you really don't need it!
Can I use tahini in place of butter?
Yes! When baking, think of using tahini similar to how you use a nut butter like peanut butter or almond butter (except tahini is milder in flavor, which makes it more versatile). Depending on the recipe, you may add a bit of tahini to support some softened butter, or you may replace the butter all together like in today's recipe!
In this tahini cookies recipe, a 1:1 tahini to butter substitution works out perfectly. Even traditionalist and avid bakers who may have once thought butter is non-negotiable will attest to the taste and rich texture of these tahini chocolate chip cookies!
How long will it take to bake tahini cookies?
At 375 degrees F, tahini chocolate chip cookies will take anywhere from 8 to 11 minutes. Like most cookies, every minute in the oven counts. If you're like me and enjoy your cookies on the softer and chewy side, pull them out at 8 minutes. They'll be very tender at that point. Just set them aside and let them cool on the cookie sheet some before transferring them to a wire rack to fully cool. If you like crispier cookies, then let them bake in the oven the full 11 minutes.
How to make tahini chocolate chip cookies?
If you've made cookies before, this recipe follows the same usual steps. Here is how it goes:
- Mix the wet ingredients + sugar
First, stir the tahini, sugar and brown sugar together
Add in the eggs, cold water (about 3 tablespoons) and the vanilla extract. The mixture should look fudgy at this point - Add the dry ingredients
Stir in the salt, baking soda, and ground cinnamon. Add 2 cups all-purpose flour and mix until combined, then add the chocolate chips and stir well - Form the dough into portions and arrange them on two sheet pans lined with parchment paper
Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you’re looking for the dough to be about ½ inch in thickness give or take) - Bake at 375 degrees F
If you like your cookies on the softer, more chewy side, take them out at the 8 to 9 minute mark. If you like them more crunchy, you can let them bake for up to 11 minutes. - Let cool
Give the cookies a few minutes to cool on the sheet pans before transferring to wire racks to fully cool.
Tools and special ingredients you need
- Soom Tahini from 100% roasted and pressed organic Ethiopian White Humera sesame seeds
- Mixing bowl
- Sheet Pans
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Tahini Chocolate Chip Cookies Recipe
Ingredients
- 1 cup tahini (8 ounces), I used Soom Tahini
- ½ cup granulated sugar
- ⅔ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon more for dusting
- 2 cups all-purpose flour
- 1 ½ cup bittersweet chocolate chips I used 60% Cacao bittersweet chocolate chips by chiradelli
Instructions
- Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
- In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
- Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
- Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
- Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you’re looking for the dough to be about ½ inch in thickness give or take).
- Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
- Dust with more ground cinnamon before serving (optional).
Notes
- Storage: Be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.
- Visit our Online Shop to find quality Soom Tahini and many more Mediterranean ingredients including olive oils and spices.
- In my research, the average tahini chocolate chip cookie had more than 300 calories compared to this recipe where the calories are cut down to 188.7. Tahini still has a high fat content (the better-for-you kind), but it will also add some protein and nutrition to these cookies. More about that in this Medical News Today Article , if you're interested.
- Nutrition information is an estimate based on an online calculator and may vary depending on the ingredients you use.
- This recipe takes inspiration from Danielle Oron’s recipe in Modern Isaeli Cooking
I just made these for the second time. The first time the dough was indeed difficult to work with, as others said. But this evening after I made the dough I refrigerated it for 2 hours and it was significantly easier to work with. I will continue with that step whenever I make these in the future.
The recipe makes a softer cookie that is a little less sweet than a traditional chocolate chip cookie, and I really enjoy the tahini here.
Thanks for sharing, Debbie!
Could you make these in a pan similar to brownies then cut into squares? Would baking time be the same?
Hi, Louise. I have not tried that with this recipe, so it's hard to say. If you decide to give it a go, I'd love to hear how it turned out and if you have any feedback to share!
So happy with these! Subbed 1/3 of the all purpose flour for whole wheat flour and they were great!
Wonderful! Thanks for sharing, Kam!
Wow...my family loves chocolate chips cookies but this tahini cookies r so good and soft. My kids enjoyed this yummy cookies. Thanks for the recipe, very easy to make them and so delicious!!!
Thanks so much, Merita!
Wow!!! I made these cookies and my family could not get enough of them! I too thought it was extremely difficult to manage scooping onto the parchment paper with how sticky the dough was but easily fixable by using another spoon instead of my hand. I was going to leave it in longer because i thought they still looked uncooked because of how light in the color they were but trusted your recipe and timing and took them out at 11 min and glad i did because after they left a nice fluffy and chewy consistency. AMAZING!!!! Will be making these again and again.thank you!!
So glad you enjoyed them, Gina!
I found the dough very sticky and a bit difficult to handle when scooping onto the parchment paper. The upside to this was I got to eat the left over dough that stuck to the bowl and wooden spoon, and it was absolutely to die for! I initially timed the baking time to 8 minutes since I like my cookies on the softer side but then ended up extending it to almost 13 minutes (gasp!) because the cookies were looking kin of pale on top, not brown like the picture here. Unfortunately this ended up drying up the cookies a bit too much.
Thank you for sharing your experience, Carla!
Hi do you think if I used raisins in place of chocolate chips it will still be very good ? Thanks
I'm a chocolate lover, so I prefer chocolate chip. If you enjoy raisins, though, you could totally give it a try!
This was a huge hit at my house! So good and delicious!
Glad to hear it, Sandra! Thank you!
Wow! These look so yummy! My daughter is going to love making these with me! So excited!
Yay!! Have fun!! 🙂
I am drooling over these cookies! I really can't resist them!
LOL! Thanks, Catalina!
My kids enjoyed making and eating these cookies! Such a delicious recipe!
Awesome! Thanks, Toni!
These Tahini Chocolate Chip Cookies look so fun and tasty!
Thanks, Erin!
These were such a fun twist on our traditional chocolate chip cookie recipe. My boys devoured them so they were definitely a hit!
Yay! Thanks, Jen!
These chocolate chip cookies look amazing!
They are sooooo good! Hope you give them a try 🙂
My family said these were the best cookies they have ever had. Thank you for a delicious recipe!
Yay!! I'm so glad to hear that! Thanks, Mirella!
Can't wait to make these. Are you saying between 3/4 to 1 cup tahini? Do you have a brand that you prefer? Thanks so much.
Hi, Tonia! We've updated the recipe to just 1 cup tahini :). My favorite tahini is by Soom: https://shop.themediterraneandish.com/product/organic-tahini-by-soom/