Tahini Chocolate Chip Cookies Recipe
Making chocolate chip cookies with tahini gives the cookies a soft and gooey texture that will make you say “mmmmm”! I love experimenting with different ingredients that add new textures and flavors to a classic recipe. And let me tell you, these really hit the mark! Here are a few other variation ideas for these deliciously healthy cookies:
Salted Tahini Chocolate Chip Cookies
Add a little bit of flaky salt on top right before baking for a next-level Salted Tahini Chocolate Chip Cookies recipe!
Vegan Tahini Chocolate Chip Cookies
Easily make these Tahini Chocolate Chip Cookies vegan by using vegan butter, dairy-free chocolate chips, and an egg substitute (or a flax egg).
What You’ll Need
Here’s what you’ll need to make this recipe:
Butter – Softened to room temperature. Feel free to use vegan butter or regular!
Runny Tahini – This is the ingredient that makes these cookies so gooey. I like Soom Foods or 365 by Whole Foods.
Brown/Granulated Sugar – A mix of brown sugar (light or dark) and granulated white sugar sweetens this recipe nicely.
Eggs – The egg in this recipe helps bind the ingredients together and helps with the texture of these cookies.
All-Purpose Flour – I like Thrive Market organic flour or Bob’s Red Mill unbleached organic flour
Baking Soda/Baking Powder/Salt/Vanilla – These ingredients are chocolate chip cookie essentials.
Chocolate Chips or Chunks – Regular chocolate chips, dark chocolate chunks, vegan chocolate and you can even mix in some white chocolate!
Easy Tahini Recipes
- Creamy Lemon Tahini Dressing
- Sesame Tahini Noodles (w/ Roasted Veggies)
- Roasted Beets Bowls with Turmeric Tahini Sauce
How to Make Chocolate Chip Cookies With Tahini
Making chocolate chip cookies with tahini is such an easy cookie recipe, you’ll love to make it again and again! Here’s how to put together this Tahini Chocolate Chip Cookies recipe:
- Add the butter, granulated sugar, and brown sugar to a medium mixing bowl or bowl of a stand mixer.
- Mix together for 1 minute.
- Add in the egg, tahini, and vanilla extract and beat together for an additional 30 seconds.
- Add in the remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour.
- Fold in the chocolate chips.
- Scoop the dough using a cookie dough or ice cream scoop and place it on a baking sheet lined with parchment paper, leaving enough space in between for spreading. Top each cookie with additional chocolate if desired.
- Place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Once the dough has chilled, bake for 13-17 minutes or until the edges are golden brown. They will continue to firm up as they cool, so take them out early if you like them soft and chewy.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
- Sprinkle with flaky sea salt if desired and enjoy!
How to Make the BEST Tahini Chocolate Chip Cookies
- Make sure the butter is softened at room temperature (not melted) for best results. It takes about 30-45 minutes to soften butter at room temp.
- If you’re in a rush, heat the butter up for a few seconds at a time in the microwave, stirring often to get the butter soft without melting.
- After scooping the cookie dough onto the baking pan, chill the dough for 30 minutes for the best texture once cooked.
- If you like softer cookies, cook them for 13-14 minutes. If you like firmer cookies, cook them for 15-17 minutes.
How To Store Tahini Chocolate Cookies for Maximum Freshness
You’ll want to keep these tasty cookies on hand for later, so be sure to store them properly for the best taste and texture. The key is to let them fully cool before storing them so heat from the cookies doesn’t form condensation which will make them soggy. Keep the cookies in an airtight container at room temperature for 3-4 days, then move them to the fridge and store them for up to 2 weeks!
You can also freeze these cookies for later. Store in the freezer for up to 3 months, then warm them up in the microwave for a few seconds before enjoying! You can also freeze the cookie dough! To enjoy frozen cookie dough, let it thaw in the refrigerator and then bake it according to the recipe.
Watch How to Make Tahini Cookies
More Healthy Cookie Recipes You’ll Love
- Almond Flour Chocolate Chip Cookies
- Vegan Salted Caramel Chocolate Cookies
- Healthier Gingerbread Cookies Recipe
- Spiced Eggnog Cookies
- Peanut Butter Chocolate Protein Cookies
- Healthy Oatmeal Chocolate Chip Cookies
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Salted Tahini Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened/room temperature (dairy-free or regular)
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup tahini
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips
Instructions
- Add the butter, granulated sugar, and brown sugar to a mixing bowl or bowl of a stand mixer.
- Mix together for 1 minute.
- Add in the egg, tahini, and vanilla and beat together for an additional 30 seconds.
- Add in the remaining ingredients aside from the chocolate chips, making sure to spoon and level the flour.
- Fold in the chocolate chips.
- Scoop the dough using a 2-tablespoon scoop and place it on a baking sheet lined with parchment paper, leaving enough space in between for spreading. Top each cookie with additional chocolate if desired.
- Place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Once the dough has chilled, bake for 13-17 minutes or until the edges are golden brown. They will continue to firm up as they cool, so take them out early if you like them soft and chewy.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
- Sprinkle with flaky salt if desired and enjoy!
Video
Notes
- Make sure the butter is softened at room temperature (not melted) for best results. It takes about 30-45 minutes to soften butter at room temp.
- If you’re in a rush, heat the butter up for a few seconds at a time in the microwave, stirring often to get the butter soft without melting.
- After scooping the cookie dough onto the baking pan, chill the dough for 30 minutes for the best texture once cooked.
- If you like softer cookies, cook them for 13-14 minutes. If you like firmer cookies, cook them for 15-17 minutes.
- I recommend using a runny tahini, like Soom Foods or 365 by Whole Foods!
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