Tahini Chocolate Chip Cookies

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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.

tahini cookies with melty chocolate chips

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 (healthier) ways:

  • Creamy tahini paste replaces the butter. But trust me, 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.
  • 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!
Tahini chocolate chip cookies dusted with cinnamon

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 a 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:

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Tahini chocolate chip cookies dusted with cinnamon

Tahini Chocolate Chip Cookies Recipe

Suzy Karadsheh

Soft, chewy, nutty and just enough sweet! That’s the story of these addictive tahini chocolate chip cookies. 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.

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Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

Course Dessert

Cuisine Mediterranean

Servings 24 Cookies

Calories 188.7 kcal

Ingredients  

  • ¾ cup Scant 1 cup tahini, (8 ounces)
  • ½ cup granulated sugar
  • 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.
  • This recipe takes inspiration from Food 52 and Danielle Oron’s recipe in Modern Isaeli Cooking

Nutrition

Calories: 188.7kcalCarbohydrates: 26.2gProtein: 3.8gFat: 8gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13.8mgSodium: 177.2mgPotassium: 130.8mgFiber: 1.1gSugar: 14gVitamin A: 26.1IUVitamin C: 0.4mgCalcium: 53.9mgIron: 1.1mg

Keyword Tahini chocolate chip cookies, tahini cookies