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Several tahini chocolate chip cookies on a platter next to a kitchen towel.
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4.81 from 91 votes

Tahini Chocolate Chip Cookies

Soft, chewy, nutty and just enough sweet! Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Mediterranean
Diet: Low Lactose
Servings: 33 Cookies
Author: Suzy Karadsheh

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

Serving: 1Cookie | Calories: 144.7kcal | Carbohydrates: 20.1g | Protein: 2.4g | Fat: 6.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.001g | Cholesterol: 9.9mg | Sodium: 105.6mg | Potassium: 75mg | Fiber: 0.6g | Sugar: 12.1g | Vitamin A: 19.5IU | Vitamin C: 0.3mg | Calcium: 28.2mg | Iron: 0.8mg

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