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? 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 wonderfully 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 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 flavour. The tahini, chocolate and sea salt, make sure these cookies are rich, thick, chewy and so so moreish!
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