These delectable one bowl Chocolate Chip Tahini 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? It doesn’t get better than that. Till I introduced tahini to my regular chocolate chip cookie recipe. 30 cookies down, I think it’s safe to say the whole family is hooked!

If you aren’t familiar with tahini, it is a paste/butter made from sesame seeds, which is nutty and buttery with a wonderful smooth texture. It also helps to balance out the sweetness from the raw sugar used in this recipe. I’ve used it before in salads and first experimented with tahini in desserts – Apricot Tahini Blissballs . Tahini is a good source of calcium, iron and Vitamin B1. It’s a healthy food to introduce to your diet, in moderation.
It doesn’t have an overwhelming presence in the cookies, just brings a slightly nutty taste! Not too different from adding a few tablespoons of peanut butter. Chocolate is still the hero!

Since I was looking to make these cookies vegan, I substituted coconut oil for butter and left eggs out of the equation altogether. Thanks to all the tahini in the recipe, there was no loss of taste and texture in these cookies. These chocolate chip tahini cookies are soft, chewy and dangerously addictive. I used a mixture of chocolate chips and chunks to get the complete gooey chocolate experience!

I highly recommend adding a touch of sea salt on the cookies immediately after baking them. It just takes them to the next level, truly accentuating the rich chocolate flavor. 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

Yum

Print Recipe

• CourseSnack
• KeywordChocolate Chip Cookie, Cookie, Tahini

Servings

15 cookies

Servings 15 cookies

Chocolate Chip Tahini Cookies Yum Print Recipe CourseSnack KeywordChocolate Chip Cookie, Cookie, Tahini Servings 15 cookies Servings 15 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

1. Preheat your oven to 180C. Line a baking tray with silpat or baking paper.
2. Combine the flours, baking powder, baking soda, salt and raw sugar in a large bowl.
3. Stir in the tahini, milk, coconut oil and vanilla extract.
4. 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.
5. 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.
6. 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!