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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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
Try Organic Tahini by Soom
Try Soom’s world-class Tahini, made from from 100% organic sesame seeds.
*This post has recently been updated with new information for the readers’ benefit.
I’ve made these several times and they’re a house favorite. Super flavorful.
I’ve tried tahini in a few baked goods recipes and it’s a new found love! This recipe was no exception – I replaced the all-purpose flour with almond flour and it made the cookies hearty but not heavy, and super chewy!
Thanks for sharing!
Awesome! Thanks, Eliza!
Can I use almond flour or another healthier flour instead of white flour and can I use coconut sugar to also make it healthier. I try and clean up a recipe to make it as healthy as possible. Thank you.
Hi, Mimi. We haven’t tested the recipe with those ingredients, but I don’t see why they would not work. If you give them a go, please stop back and share your thoughts!
How can this (and many other recipes on this site) be called a Mediterranean Diet recipe when it has all that sugar? Use of added sugar is not compliant with this way of eating. It would be great if you could post dessert recipes made with natural sweeteners such as honey, maple syrup, and dates.
Hi, Deb! I’m Summer, I work with Suzy. Our website shares recipes specific to the Mediterranean Diet, but also the food, culture, and ingredients of the Mediterranean — including recipes like this made with tahini. We have lots of dessert recipes made with honey, olive oil or dates. If you’re a fan of dates we have this Creamy Tahini Date Shake or these Chocolate Covered Dates. Both are delicious. For honey based desserts, try our Healthy Carrot Cake. If you like pumpkin you might want to try our Pumpkin Parfait. I hope this helps! Thank you for stopping by.
Made with the runny SOOM tahini. Batter was wet so didn’t add water. You will need the water if you don’t have a runny tahini. Turned out perfectly! Definitely want to underbake these. 9 min was perfect for me. Pressed cookies down to flatten before baking!
Just made these…oh my gosh…best cookies I’ve ever made!
These are really good. I was told my blood sugar was a little high so I used swerve granulated and brown sugars. I also used semi sweet morsels. I used 1 t vanilla and 1 t of maple flavor. Yes the dough can be difficult but do not use a mixer. If u are trying to cut back on sugar the swerve works exactly like sugar. Same measurements and no after taste.
Thanks so much for sharing!
Suzy you are the GREATEST!!! I rarely keep sweets in the house but tonight I was craving something. We live 20 miles from the nearest town so running to the store wasn’t happening. I came to your site and AS ALWAYS found a fabulous recipe with ingredients I had on hand! These cookies were easy to prepare and so delicious! I made one batch baked at 8 minutes and one baked at 11, we loved them both. I use so many of your recipes in our everyday meals and I’m adding this one into the rotation!
Congratulations on your new cookbook, can’t wait to get my copy. Continued blessings! ❤️
Thank you so very much, Meredith!!
So delicious and quick! We had an unexpected guest and I whipped this up in just 20 minutes.
Yay! Thanks, Abigail!
YUM! I love that this recipe uses only tahini and not butter as well.
Just out of the oven and they are indeed addictive. Thank you!!
So glad you enjoyed them, Lisa!
Huge fail! I followed the recipe exactly. I should have known it wasn’t going to work- the tahini mixture was soupy not crumbly. I soldiered on, and by the time I was ready to bake, it was too wet to scoop! I ended up adding 1 additional cup of flour to make the batter scoopable and put the bowl in the fridge for 10 inures to firm it up. Well, the cookies held their shape but the taste was off. Not sweet enough, too cakey, just an epic fail. Oh well I tried something new.
These were better than traditional chocolate chip cookies IMO. Slightly crispy on outside and soft and gooey on inside with a mix of sweet, savory and salty in every bite. LoVE!
Thanks, Katie!
I have a batch in the oven now. I made substitutions so we’ll see. I added 3T dark cocoa powder and used my GF flour blend. Used coconut sugar and brown sugar. The dough is difficult to work with but it tastes great! Looking forward to the finished cookie!
Would love to hear how it turned out with the GF flour, Lisa! Hope you enjoyed it!
I made these cookies and they were delicious and tasted better than peanut butter cookies. I love all your recipes. !!! Thanks for sharing them..
Did a half batch and used 1/3-1/2 ish cup brown sugar and 1/2 cup unsweetened apple sauce and added some oatmeal. Skipped the water because of the apple sauce liquid and did half white wheat flour and half AP and they turned out great! Original recipe was great too – just experimenting with using applesauce and white wheat flour more and glad this recipe was flexible.
Thanks for sharing, Kam!
It looks delicious but I’m trying to switch to a plant-based diet for health reasons. I was wondering why it says these are vegan in the first paragraph? Was there a substitute for the eggs that I missed?
Thank you!
Hi, Maggie. The “vegan” label is used to describe the tahini paste in the recipe, not the entire recipe itself.