These chewy tahini chocolate chip cookies are what you have been missing your whole life! I am telling you, they are soft, chewy, chocolatey and oh so nutty! They are made just like any chocolate chip cookie recipe, are nut-free and taste out of this world. That’s what I call a win-win 😉
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Is it weird that I like to write my recipe articles as I am eating whatever I am sharing?…
Hi everyone I hope you are doing amazing 🙂
As you probably have guessed it already I’m deep into one of these tahini chocolate chip cookies… actually maybe deep into more than just one cookie if we are being completely honest with each other.
To be honest, it just feels like the right thing to do. It seriously inspires me. Not that I forget how delicious everything that I share with you guys is but I just like to find excuses to have more of it!
So I like to call having a cookie or two… or three while I work on my article “work” and so far everyone in the house seems to be okay with me doing this. So I will be continuing this tradition until someone says something.
However, it probably won’t be until I take the last bite of something but hey I am willing to risk it.
How about those tahini chocolate chip cookies you say…
Day 20 of Ramadan, I was day dreaming about food and everything chocolate when it hit me!
I needed to make something with tahini paste, something that hopefully would taste similar to halva (because I’ve been obsessed with it since I was a toddler!)
I didn’t want to use the halva that I had in the fridge because I was saving it for something more special but I had some tahini left so I decided to go with a salted tahini chocolate chip cookie!
I’m gonna talk a lot about halva, so what is halva you might ask.
Halva is a sweet, super dense, and has the most interesting texture. It’s kinda crunchy, but then crumbly but then melty. It is pretty much a party in your mouth and if you have not tried it yet, please do so ASAP!
We have halva a lot during the month of ramadan as a sweet treat after a whole day of fasting. So I have nothing but memories surrounding this delicious middle eastern treat.
What’s so special about these tahini chocolate chip cookies!?
I really don’t think I am hyping up these cookies for no reason! They easily climbed up to the top of my favorite cookie recipes… Here is exactly why I am totally obsessed with these Salted Tahini Chocolate Chip Cookies:
- Soft and chewy in the center
- Nice crunch on the outside
- Nutty without the use of any nuts
- THEY TASTE LIKE HALVA!!! (This is my favorite part)
- Easy to make
- You can literally make these cookies and freeze the cookie dough and bake it whenever the tahini chocolate chip cookie cravings hit!
Ingredients to make the best small batch chocolate chip cookies with tahini
- Butter – You will need softened butter for this cookie recipe.
- Brown sugar– Brown sugar gives cookies an extra caramel’y flavor. The molasses comes through perfectly with the tahini paste.
- Granulated sugar– The granulated sugar gives these cookies a little crisp on the edges.
- Egg yolk– The egg yolk needs to be at room temperature.
- Vanilla– Always use vanilla in your cookies. Perfect for extra depth of flavor.
- Salt– Salt does a similar job. baked goods without a little salt taste flat.
- Baking powder & Baking soda– This will keep our cookies thick and chewy.
- Whole wheat flour– Whole wheat flour adds an extra depth of flavor and makes these cookies extra nutty. I don’t know if you remember my hemp seed whole wheat sables but those had whole wheat flour as well!
- All purpose flour– The all purpose flour is used to balance out the texture of the whole wheat flour.
- Tahini– Tahini paste is what will make these cookies nutty and super flavorful.
- Semi sweet or dark chocolate chips– I love using either semi sweet chocolate chips/chunks or dark chocolate chips or chunks.
- Sea Salt flakes (optional)- Topping cookies with sea salt is just another way to say “yes I am a fancy cat”
- Toasted sesame seeds (optional)
What is Tahini?
If you’re wondering what is tahini? Well, here is the simple answer: tahini is liquid gold. But a better way to explain what tahini would be to imagine all the nut butters you’ve ever had. They are made my grinding up the nuts until they become smooth and creamy. Well, tahini is made the same way but using sesame seeds.
The sesame seeds are typically toasted and then ground to create a perfectly smooth and nutty paste. Tahini is actually used quite a lot in middle eastern and north African cuisine. But who says we can’t use them in our delicious chocolate chip cookies!
Why use tahini in chocolate chip cookies though?!
Because we love nutty! Nutty flavor is one of the main things that this chocolate chip cookie tastes like. But many people can’t have nut butter because of allergies.
So I am here to bring you a nutty cookie using just the right amount of sesame seed butter to make this chocolate chip cookie even better than it’s regular counterparts.
How to make tahini chocolate chip cookies?
First start by creaming the butter, brown sugar and granulated sugar together using a paddle attachment until fluffy. Add in the egg yolk and mix just until incorporated.
After that, add in the tahini paste, vanilla and the salt and mix until fluffy again. Add in both the whole wheat flour and the all purpose flour, the baking soda, and the baking powder. Mis until just combined. Add in the chocolate chips and fold those in.
Using a small cookie scooper, scoop out 14 equal cookie dough balls and place them on a parchment lined baking sheet or an airtight container and chill for 2 hours or overnight.
When it is time to bake the cookies, preheat the oven to 350F and line a large baking sheet with parchment paper or a silicone mat. Place the cookie dough call onto the baking sheet making sure to leave 1 1/2 – 2 inches of space between each cookie. Bake the cookies for 9-10 minutes.
Now that the cookies are out of the oven flatten them a little using a fork (or keep them mounded. This totally depends on your preference) Top with sea salt and let the cookies cool for 10-15 minutes and then serve!
More chocolate chip cookie recipes
What do these tahini chocolate chip cookies taste like?
To be honest, they taste like one of my favorite childhood treats. Coming from Algeria (North Africa) I had quite a lot of dessert made using tahini paste.
The easiest way for me to explain how these cookies taste is as such:
Imagine a chocolate chip cookies and a deliciously nutty piece of halva got together and had a baby… Well, this is their baby. This cookies taste like a sesame halva cookie with a ton of chocolate added to the mix.
The addition of the soft and chewy center with the nicely crispy outer edges make these the best chocolate chip tahini cookies in the world! I know that is a bold statement, but trust me on that, okay!
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Tahini Chocolate Chip Cookies recipe
Chewy Tahini Chocolate Chip Cookies
- 1/4 cup butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup tahini paste
- 1 tsp vanilla
- 1.2 tsp salt 1/4
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup whole wheat flour
- 2 tsp white flour
- 1/2 cup semi sweet or dark chocolate chips
- sesame seeds optional
- sea salt optional
- First start by creaming the butter, brown sugar and granulated sugar together using a paddle attachment until fluffy. Add in the egg yolk and mix just until incorporated.
- Add in the tahini paste, vanilla and the salt and mix until fluffy again. Add in both the whole wheat flour and the all purpose flour, the baking soda, and the baking powder. Mis until just combined. Add in the chocolate chips and fold those in.
- Using a small cookie scooper, scoop out 14 equal cookie dough balls and place them on a parchment lined baking sheet or an airtight container and chill for 2 hours or overnight.
- When it is time to bake the cookies, preheat the oven to 350F and line a large baking sheet with parchment paper or a silicone mat. Place the cookie dough call onto the baking sheet making sure to leave 1 1/2 – 2 inches of space between each cookie. Bake the cookies for 9-10 minutes.
- When the cookies are out of the oven flatten them a little using a fork ( or keep them mounded. This totally depends on your preference) Top with sea salt and let the cookies cool for 10-15 minutes and then serve!
Thank you so much for making it all the way down here. If you enjoyed this recipe, please let us know in the comments below!
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LV• Recipe developer • Food photographer • Gym Addict • Marketing person •
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