These delectable one bowl Tahini Chocolate Chip Cookies are easily 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 to introduce tahini to my regular chocolate chip cookie recipe. 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!
What is Tahini?For all those not familiar with tahini, it is a paste/butter made from sesame seeds. It has a marvelous nutty flavor and a wonderfully smooth, buttery texture.
Why the love affair with Tahini?
The soft buttery paste is more than an incredible source of calcium, and iron, it is chock full of Vitamin B1. As long as you use tahini in moderation, it’s an excellent healthy food to introduce to your diet.
While nutrients are no doubt a reason I started using tahini, especially in my salad recipes, I began experimenting with it in desserts for an entirely different reason. Once I added tahini to Apricot Blissballs (my maiden voyage with tahini in the world of sweets), something astonishing occurred. The syrupy sweetness of raw sugar was perfectly balanced out.
And that switched the proverbial light bulb on. Why not use Tahini for other recipes that could do with a little less saccharine?
How to make Chocolate Chip Cookies with Tahini?These chocolate chip tahini cookies are soft, chewy, and dangerously addictive, considering they are vegan that’s saying something. In a bowl, mix all the basic ingredients (flour, baking powder, baking soda, salt, and raw sugar), but substitute coconut oil for butter.
I even left eggs out of the equation to keep the recipe vegan. If you are worried about the loss of taste and texture, don’t. Thanks to all the tahini in the recipe, these cookies are ready to melt in the mouth as they come out of the oven.
To get the complete gooey chocolate experience, sprinkle a mixture of chocolate chips and chunks liberally and then bake.
What to keep in mind While Baking Chocolate Chip Tahini Cookies?
I can’t resist not adding a personal touch to any recipe. For these chocolate chip cookies with Tahini, it is sea salt. Dust it on the cookies immediately after baking them. It just takes them to the next level, truly accentuating the rich chocolate flavor.
Tahini doesn’t have an overwhelming presence. To the cookies, it merely brings a faintly nutty taste, there-but-not-there. Not too different from adding a few tablespoons of peanut butter.The tahini, chocolate and sea salt, make sure these cookies are rich, thick, chewy and so, so moreish!
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Chocolate Chip Tahini Cookies
- 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
- 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 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!