tahini cookies

Sometimes basic chocolate chips in cookies are not enough. So let me introduce you to these delicious Tahini Chocolate Stuffed Cookies that are also vegan, gluten-free, AND free from refined sugar. Stuffed with melting dark chocolate, this chewy healthy treat will for sure impress yourself and your loved ones.

Tahini Chocolate Stuffed Cookies (gluten-free)

g oats**

coconut sugar

cinnamon powder

ml plant-based milk***

butter

g tahini

dark chocolate bar (about 50 g)

Preheat the oven to 180°C (356°F).

Add the oats, coconut sugar, and cinnamon in a blender*. Blend until the mixture turns into flour. 

Transfer the flour into a mixing bowl and add the plant-based milk to the mixture. Using a fork, mix until dough comes together.

Add the tahini and vegan butter to the bowl and mix with the fork until you get a uniform, smooth dough.

Put baking sheet on a baking tray.

Using a tablespoon, drop 10 balls of dough on the baking sheet. 

Using your finger, push a square of chocolate in the middle of each cookie and use your fingers to partially cover the chocolate.

Bake for 15 minutes, until the edges of the cookies look slightly brown.

Let cool for 5 minutes, and enjoy!

These Chocolate Chip Tahini Cookies are a deliciously nutty twist on classic chocolate chip cookies. Slightly crunchy on the outside, with a chewy and soft inside, they are amazing!

The Best Tahini Chocolate Chip Cookies In The World

salted butter, room temperature

light brown sugar, packed

sugar

egg, room temperature

tahini

vanilla extract

salt

baking soda

whole wheat pastry flour (seriously! it helps w the nuttiness*)

oz dark chocolate,

In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.

Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.

Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Top with a sprinkle of sea salt and serve!

These were incredible. Easy to make and they taste as good as they look.

Great recipe!! I followed the suggestion of another reviewer who subbed the flour by using 1 C + 2Tbsp Bob's Red Mill GF APF 1:!1. Worked perfectly. I didn't have salted butter softened, so I used unsalted and upped my salt to 1tsp. I doubled the amount of vanilla, and used 1 cup of semi-sweet choco chips (I didn't have dark chocolate on hand). 
13 minutes was the perfect amount of time in my oven. Really really good cookies. My husband loved them (couldn't tell they were GF) and I have emailed this recipe to several friends and family. I will add that a single batch of the recipe yielded 28 decent sized cookies - definitely much more than 12!

My husband had 5 cookies after dinner- ah! Loved the texture and tahini flavor. Accidentally picked up self rising flour instead of AP and they turned out just fine.

I wasn't convinced I'd like these but I had a bunch of tahini I needed to use up so I decided to try them. Boy was I wrong -These are so good!! I accidentally used my whiskey vanilla instead of standard vanilla and it was a heavenly mistake. I didn't have wheat flour so I used all purpose white flour and it turned out just fine. Full disclosure, only about half of the batter actually made it to the oven. It was that good! I'll definitely be making these again!

Honestly, I've made this recipe probably six times or so since it's been published, and IT. HAS. NEVER. FAILED. MEEEEE!!! This recipe is so stinking good, the cookies are perfect, even if you accidentally leave them in the oven for a little too long, take them out too early, they're STILL good. They're always good. I also appreciate the yield of this batch -- enough to last an extra day or two, but not so many that it's a borderline-inappropriate-amount-of-cookies for two people to consume in such a short period of time. OBSESSED.

This is the second tahini chocolate chip cookie I've made and the flavor of the tahini always seems to be lost, especially if you're using dark chocolate. We used scant 1 cup of dark chocolate chips, which I think was the perfect amount, but the tahini does not shine through in the baked cookie like it does in the dough.

I used 1c regular whole wheat flour and 1/4c ap flour, 2T stevia instead of white sugar, and Lily’s Chocolate Salted Caramel Baking Chips instead of dark chocolate chunks. Added no salt to top. Very good cookie!

These cookies are a hit! I can't seem to make enough of them in my house. Thanks so much for the recipe. :)

Made these for a coworker's birthday today and they were a huge hit!  Strongly advise you leave the cookies to cool on the baking sheet for way longer than 10min - they're so thin and soft, it takes a while for them to set up. I'll definitely make these again!

Actually the best cookies I’ve ever made!! So darn good!! My whole family are absolutely obsessed with these, the tahini adds the most amazing nuttiness and paired with the dark choc, they’re just divine!

Soft, chewy, nutty and just enough sweet! That&#039;s the story of these addictive tahini chocolate chip cookies.  Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.

Tahini Chocolate Chip Cookies Recipe

tahini ((8 ounces), I used Soom Tahini)

brown sugar

eggs

¼ teaspoon kosher salt

cinnamon (more

all-purpose flour

chocolate

Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.

In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).

Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).

Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.

Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you’re looking for the dough to be about ½ inch in thickness give or take).

Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack  Let the cookies cool completely on the baking sheets.

Dust with more ground cinnamon before serving (optional).

These gluten free tahini shortbread cookies are super delicious, with an incredible flavour and a gorgeous buttery, slightly chewy, melt-in-the-mouth texture. They’re slice-and-bake cookies, and they’re incredibly easy to prepare. You’ll love them!

Tahini Shortbread Cookies (Gluten Free)

tahini paste

165 g (1 ½ sticks) unsalted butter, softened

170 g (¾ cup + 1 ½ tbsp) light brown soft sugar

vanilla bean paste ((or 1 tsp vanilla extract))

tbsp white sesame seeds

tbsp black sesame seeds

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

In a large bowl, using a wooden spoon, mix together the tahini paste, softened butter, light brown soft sugar and vanilla bean paste until combined. Don’t cream the butter mixture – just stir it all together until smooth and all ingredients are well combined.Tip: You don&#39;t want to cream the tahini, butter and sugar together, as that aerates the mixture (that is, it incorporates air into it), which can cause the cookies to spread too much in the oven.

Sift together the gluten free flour blend, cornstarch, xanthan gum and salt, and add them to the butter mixture. Mix well with a wooden spoon until the dough starts coming together, then knead it by hand until smooth. The dough shouldn’t be sticky to the touch.

Chill the dough in the fridge for for 15-30 minutes. This will firm it up, which makes it easier to shape it into logs.

Divide the dough into two equal portions and shape each into a log about 7 inches (18cm) in length and about 2 inches (5cm) in diameter.

Mix the white and black sesame seeds together and sprinkle them in an even layer on a large plate or platter. Roll each cookie dough log in the sesame seed mix, then wrap them tightly in cling film or baking paper, and chill in the fridge for about 2 hours or until solid.

Using a sharp serrated knife, slice the logs into about ½ inch (1cm) thick cookies and place them onto the lined baking sheets. Space them out slightly, leaving about ¾ inch/2cm of space between them.You should get about 16 cookies per log, 32 in total.

One baking sheet at a time, bake at 350ºF (180ºC) for about 12 minutes until light golden brown. While one baking sheet is in the oven, keep the other one in the fridge.

Immediately out of the oven while they’re still very hot, you can correct the shape of the cookies using a round cookie cutter slightly larger than the cookie diameter. Use the cookie cutter to nudge the cookies into a more round shape if necessary.

Allow the cookies to cool on the baking sheet for about 5-10 minutes, then transfer to a wire cooling rack to cool completely.

Storage: The cookies keep well in an airtight container in a cool dry place for about 2-3 weeks.

Enjoy tahini cookies in a variety of ways. Sprinkled with crunchy sesame seeds or add chocolate chip to the dough. Sprinkle with sea salt for the perfect salty and sweet treat.

Tahini cookies

((115 grams) unsalted butter,

tahini paste (well stirred)

(105 grams) granulated sugar

(90 grams) brown sugar

(135 grams) all-purpose flour.

baking powder

Sesame seeds Or sea salt

(230 grams) chocolate chips

In a light-colored pot or skillet add cubed butter and melt over medium heat.

The butter will start foaming, stir the butter for the next 5-7 minutes until you notice brown bits at the bottom of the pot and you’ll smell the nutty aroma.

Remove from heat and pour into a dish then refrigerate until it solidifies. This will take about an hour.

Brown the butter:

In a large mixing bowl, spoon the butter. Beat the chilled butter for 1 minute until smooth.

Add the sugars and beat well.

Pour in tahini then add egg and vanilla extract then beat to combine.

Add just one tablespoon of the milk and mix well, keep the other one if you feel the dough is not moist enough.

In another bowl, whisk flour, baking soda, and baking powder.

Add the flour mixture to the butter mixture and mix well. Note1

Cover with plastic wrap and refrigerate for 30 minutes or up to 3 days.

Preheat oven to 350F

Line a baking sheet with parchment paper.

Remove cookie dough from refrigerator and scoop batter into balls pressing lightly on sesame seeds if using.

Place cookies on the prepared baking sheet 2-3 inches apart. Cookies will spread. Note2

Bake anywhere from 8-10 minutes on the middle rack of your oven. Remove from oven when the edges are lightly brown and the middle is still pale.

Allow to firm up on the cookies sheet for a couple of minutes then transfer to a cooling rack.

Allow the cookie sheet to cool completely before adding another batch of cookies.

Make the cookie dough:

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!

Easy Tahini Cookies (Vegan + GF)

tahini, unsalted and smooth

maple syrup

almond flour

tapioca starch

tsp baking soda

tsp sea salt

sesame seeds

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.

Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard size baking sheet.

Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Easy tahini maple cookies that come together in 15 minutes or less. Vegan, gluten-free, oil free and refined sugar free. Mildly sweet and packed with healthy fats.

Maple Tahini Cookies (vegan + gf + oil free)

oat flour

tahini (it should be smooth and runny)

cinnamon

maca powder

In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.

Sift in oat flour, baking powder and cinnamon if using and use a spatula to mix.

Mix until a dough forms. It should be moist, not sticky, and easily rollable.

Roll golf ball sized balls of dough and press down into cookie shapes for a softer result.

Bake for approximately 10 min, keeping in mind the cookies will firm up after baking.

LOVE!!! These are sooooo delicious I can't express my love for them enough. I love adding the maca &amp; cinnamon. I loooove making the matcha version of this recipe on here (my fav!), and I've also made them with adding 2 tsp of dragon fruit powder - also delicious. I always have a few batches of these made in the freezer in my stasher bags - they thaw out quickly and perfectly! When I run out, I immediately bake a few batches the next day to refill my stash. I will NEVER get sick of these! My new nickname for Remy should be 'Tahini-kins' because tahini is magical &amp; she is too! Thank you for this!! :)

They tastes soo good. When i tasted the dough it tasted a little bit too much tahini but now that I've tasted them after they'd been in the oven I wish I had added more hahah

These are great! Incredibly quick and easy to make.

these are amazing!!! next time i am definitely adding raisins to them.  also i recommend cooking 15 instead of 10. :)

I have made these a few times and they are really good. I make double batch and freeze them. I make them for my son's nut-free school snack and he gets excited for them. I use 1/3 cup of maple syrup and I find them to be plenty sweet...

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

only had sunflower butter on hand but still came out delicious! Can’t wait to try them with tahini

These might just be the best chocolate chip cookies ever! Tahini chocolate chip cookies made with quinoa flour, coconut flour and dark chocolate chips.

Tahini Chocolate Chip Cookies

egg egg

quinoa flour

coconut flour

sea salt

chocolate chips

Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.

Beat together the tahini, syrup and sugar until smooth. Then stir in egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.

Scoop the dough onto the baking sheet and gently flatten with your hands.

Bake for 10 - 12 minutes until the cookies are golden brown. Remove from the oven and allow to cool completely.

Dunk in a glass of almond milk and enjoy!

https://content.jwplatform.com/videos/gZ7cCPLo.mp4

These amazing vegan tahini chocolate chip cookies might just be the best chocolate chip cookies you'll ever taste! They're healthy, gluten-free and tasty!

Vegan Tahini Chocolate Chip Cookies

Brown butter tahini cookies dipped in sesame seeds and chocolate. They're delicious, nutty and unique. You'll love these soft cookies!

Chocolate Dipped Brown Butter Tahini Cookies

Wet ingredients

unsalted butter

honey

Dry ingredients

¼ cup all purpose flour

For rolling:

For topping

3.5 oz 70% dark chocolate bar, chopped

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Whisk together the flour, baking soda, and salt in a bowl and set aside.

Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5-10 minutes or until just warm enough to the touch.

With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute.&nbsp;

Beat in the egg, egg yolk, vanilla, tahini and honey until combined.&nbsp;

Add the dry ingredients slowly and beat on low speed just until combined.&nbsp;

Roll cookies into tablespoon sized balls, then roll in sesame seeds (only if you’d like). Place on baking sheet and bake for 9-11 minutes or until cookies begin to turn barely golden brown on the edges. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Once cookies have cooled off a bit, melt the chocolate in a medium saucepan over low heat. Stir constantly until chocolate melts, then transfer to a small bowl.&nbsp;

Dip each cookie halfway into chocolate, then place onto parchment or wax paper. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes. Cookies will keep for 3-5 days if stored in an airtight container.

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