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Tahini Chocolate Chip Cookies

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Tahini chocolate chip cookies are a delightful chewy and soft cookie with just a hint of nuttiness from tahini and plenty of chocolate!

Tahini chocolate chip cookies are a delightful chewy and soft cookie with just a hint of nuttiness from tahini and plenty of chocolate!
tahini chocolate chip cookies lined up in rows
chocolate chip cookies on baking paper next to bowl of tahini

Chocolate chip cookies made with tahini are an amazing culinary invention. Like a subtle mix between peanut butter cookies and chocolate chip cookies, using tahini in your cookies adds a slight nuttiness to a cookie while keeping it soft and chewy.

The nuttiness is soft and subtle, just a hint of flavor that is so amazing.

Other fun chocolate chip cookie recipes:

cookies on wire cooling rack with bowl of tahini beside

Tahini is well known for its use in hummus recipes, but it can be used for so much more beyond that! Made from ground sesame seeds, this creamy and nutty paste is amazing in so many different ways!

It is great when used as  Lemon Herb Tahini Dip and drizzled onto wraps, salads, or more, and is great paired with roasted vegetables like in Roasted Carrots and Chickpeas with Tahini Yogurt

two cookies with chocolate chips stacked on top of each other with cooling rack and bowl in background

How to make chocolate chip cookies with tahini

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Mixing the dough.

  1. Mix the ingredients together until combined.
  2. Cover the bowl and allow it to rest for 30 minutes.
  1. Preheat the oven to 325 F and line a baking sheet with a silpat mat. 
  2. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl mix the melted (and cooled to room temperature) butter, tahini, brown sugar, eggs, and vanilla together with a hand mixer until well combined, about 3-5 minutes.
  4. Using a wooden spoon or spatula, stir the flour mixture into the tahini mixture, just until mostly combined. The mixture will be gooey and thick, but the flour will mix in.
  5. Add in the chocolate chips and continue stirring until the chocolate chips are evenly distributed and the flour is almost all incorporated. Do not overmix or the cookies will turn out tough.
  6. Using a cookie scoop, scoop out 2 Tablespoon sized balls of cookie dough onto the prepared cookie sheet, spacing them 2” apart. I did 8 cookies per sheet.
  7. Bake in the preheated oven for 10-14 minutes, rotating the pan halfway throughout the time. You want the cookies to just be browning on the edges and set on the top.
  8. Allow the cookies to cool on the baking sheet for 4 minutes before transferring to a wire cooling rack.
  9. Repeat with remaining dough.

How to make tahini kid friendly 

Tahini is a great kid friendly ingredient – with its creamy texture and  nutty flavor, it is similar to peanut or almond butter and is a favorite of kids! 

Besides these cookies, try offering it in dip form with beef kofta or add it to your chicken shawarma wraps

You could also do a “nut/seed butter” taste test with peanut butter, almond butter, tahini, and sunflower butter and compare and contrast the creaminess, taste, and more! 

tahini chocolate chip cookies lined up in rows

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tahini chocolate chip cookies lined up in rows

Tahini Chocolate Chip Cookies Recipe

Tahini chocolate chip cookies are a delightful chewy and soft cookie with just a hint of nuttiness from tahini and plenty of chocolate!
5 from 1 vote
Print Pin Rate
Course: Cookie Recipes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 218kcal
Author: Jenni

Ingredients

  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup tahini
  • 1 cup brown sugar packed
  • 10 Tablespoons unsalted butter melted and cooled to room temperature
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 325 F and line a baking sheet with a silpat mat.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl mix the melted butter, tahini, brown sugar, eggs, and vanilla together with a hand mixer until well combined, about 3-5 minutes.
  • Using a wooden spoon or spatula, stir the flour mixture into the tahini mixture, just until mostly combined but some flour still remains. The mixture will be gooey and thick, but the flour will mix in.
  • Add in the chocolate chips and continue stirring until the chocolate chips are evenly distributed and the flour is almost all incorporated. Do not overmix or the cookies will turn out tough.
  • Using a cookie scoop, scoop out 2 Tablespoon sized balls of cookie dough onto the prepared cookie sheet, spacing them 2” apart. I did 8 cookies per sheet.
  • Bake in the preheated oven for 10-14 minutes, rotating the pan halfway throughout the time. You want the cookies to just be browning on the edges and set on the top.
  • Allow the cookies to cool on the baking sheet for 4 minutes before transferring to a wire cooling rack.
  • Repeat with remaining dough.

Notes

Store these cookies in an airtight container on the counter for up to 5 days.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 172IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg

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