These delectable one-bowl tahini chocolate chip cookies are easily one of the best cookies I’ve ever made. Soft, chewy, slightly crispy, and oozing chocolate, they are out-of-this-world good!
I thought I couldn’t possibly love chocolate chip cookies anymore. Flour, sugar, butter, and pools of chocolate—does it get better than that?
Apparently, it does.
All it took was turning them into tahini desserts. I simply added tahini to the regular chocolate chip cookie recipe, and within minutes of coming out of the oven, I was 30 cookies down. I think it’s safe to say the whole family is hooked on these chocolate chip cookies with tahini.
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What Is Tahini?
For those not familiar with tahini, it is a paste or butter made from sesame seeds. It has a marvelous nutty flavor that’s more of a back note in these cookies. What it really does is give the tahini cookies a wonderfully smooth, buttery texture. So, they stay soft for DAYS.
The soft, buttery paste is more than an incredible source of calcium and iron; it is chock-full of vitamin B1. It's an excellent, healthy food to introduce to your diet.
Why We Love This Recipe
Soft, chewy, dangerously addictive, and vegan to boot!
The tahini, chocolate, and sea salt make the cookies rich, thick, and so, so moreish!
You bite into bliss. The faintly nutty taste is a sweet surprise that kicks your cookie game up a notch.
Recipe Ingredients
Tahini: It doesn’t have an overwhelming presence. It merely brings a faintly nutty taste, there-but-not-there, to the chocolate chip cookies. It's not too different from adding a few tablespoons of peanut butter. So don’t be hesitant about buying it.
Chocolate: I like to use a mix of chocolate chips and chunks in chocolate chip cookies with tahini. That’s how you get the complete gooey chocolate experience. Be liberal. That said, you can stick to just chunks or chips.
Sea salt: I can’t resist adding a personal touch to any recipe. For these tahini chocolate chip cookies, it is sea salt. The salted tahini chocolate chip cookies recipe is simply next level, truly accentuating the rich chocolate flavor.
Eggs: I left eggs out of the equation to keep the tahini chocolate chip cookies vegan. If you are worried about the loss of taste and texture, don’t. Thanks to all the tahini, these cookies are ready to melt in the mouth as they come out of the oven.
How to Make Tahini Chocolate Chip Cookies
Step 1: In a bowl, sift and mix all the dry ingredients (flour, baking powder, baking soda, salt, and raw sugar).
Step 2: Stir in tahini, milk, coconut oil, and vanilla extract to the dry ingredients.
Step 3: Fold in the chocolate chips or chunks into the tahini chocolate chip cookie dough.
Step 4: Scoop out tablespoon-sized balls using an ice cream scoop or a couple of tablespoons on a silpat or parchment paper-lined tray.
Step 5: Bake for 12–15 minutes, until lightly golden brown.
Step 6: Sprinkle some sea salt on top as soon as the vegan tahini chocolate chip cookies come out of the oven.
Step 7: Let them cool on the baking tray for a few minutes before turning them out on a cooling rack.
Final step: Serve still warm from the oven and savor!
📖 Recipe
Chocolate Chip Tahini Cookies
Ingredients
- 1 cup Wholewheat flour
- 3/4 cup All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1/2 cup + 1 tbsp Raw sugar You can use regular sugar too.
- 1/3 cup Tahini
- 1/2 cup scant Almond milk You can use any milk of your choice
- 1/2 cup Coconut oil, melted
- 1 tsp Vanilla extract
- 1/2-3/4 cup Dairy free chocolate or Dark chocolate (70%)
- Sea salt for sprinkling on top
Instructions
- Preheat your oven to 180C. Line a baking tray with silpat or baking paper.
- Combine the flours, baking powder, baking soda, salt and raw sugar in a large bowl.
- Stir in the tahini, milk, coconut oil and vanilla extract.
- Now mix in the chocolate chips/ chunks. I like to use a mix of both. You can refrigerate the dough at this point for a couple of hours for later use.
- Scoop out tablespoon sized balls using an ice cream scoop or a couple of tablespoons. Place them at least an inch apart as these cookies will spread.
- Bake for 12-15 minutes at 180 C until lightly golden brown. Sprinkle some sea salt on top as soon as they come out of the oven. Let cool on the baking tray for a few minutes before turning them out on a cooling rack. Best eaten warm fresh out of the oven. Enjoy!
Nutrition
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