tahini cookies recipe

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!

Chewy and lightly sweet and spicy, these vegan tahini oatmeal cookies are a perfect treat anytime and are especially nice during the holiday season! Easy, oil-free, and refined sugar-free, whip up a batch in less than 30 minutes!

Spiced Tahini Oatmeal Cookies

oat flour (Certified gluten-free if needed. See Notes.)

oats

cinnamon

allspice

fine sea salt

¼ teaspoon freshly cracked black pepper (Medium grind)

cloves

nutmeg

stirred

coconut sugar (Sub light or dark brown sugar if desired.)

maple syrup

non-dairy milk

Prep

Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.

In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 Tbsp of milk. Stir until smooth.

Combine

Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.

Form

Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.

Bake

Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.

Cool

Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.

These cookies are delicious and remind me of Chai tea, which I love. Thank you so much for this wonderful recipe!

I made these cookies today and added some semi-sweet dark chocolate chips to the recipe. These cookies are the best! Thank you for this lovely, easy and very tasty recipe.

These are my kind of cookies. I put a third of a cup of brown sugar and I used pumpkin pie spice instead of allspice because I didn’t have any. I love these cookies!

These look amazing! We will be trying them soon. Thanks for all your amazing recipes!

I love these cookies! I followed the recipe as written. After cooling, the cookies had a pleasing taste and crispness to them. The spices were subtle and not overwhelming. Enjoy them with vanilla ice cream!

In the words of my sister-in-law, these cookies "smell like Christmas." The spice on these is more than right, it's spot-on perfect! Love the use of the black pepper and allspice; we added some fresh grated ginger. Finally, the cookie that I've tried forever to make at home, and finally was able to! A few notes for the health-nuts out there: I replaced the sweeteners with 1/4 c. molasses, cut the tahini in half, and added in about 1/3c applesauce. It was a hit all the way around; I also like that this is a smaller batch that I can make just for me and enjoy without any guilt. Thanks a million, Lori!

I made these today and they are really interesting!! Found the time for my oven was 9-10 minutes or else they were too crunchy, but some may want that!! Melted a tiny bit of white chocolate and drizzled on top of one to try. Good both ways!!

Delicious!! Even better with the addition of chocolate chips.

Wonderful recipe! I make a lot of tahini based cookies and these are so different and delicious with all the warming spices. They'll definitely be a staple this fall and winter! thank you!

Beautiful cookie! Crunchy outside, chewy inside, wonderful mixture of flavors. Thank you for sharing! Xo

These were great in flavor profile and I like how it's gluten free. At  1/2C of sweetener, it was slightly too sweet for me, but that's just personal preference.  Great recipe!

Made these last Friday. Everybody loved them!

These are delish.  These cookies offer a blend of spices that I have not tasted before, never having ground pepper in a cookie, and the crisp factor was on point.  I tested two batches with different sugars.  In one batch, I used dark brown sugar and the other date sugar.  The dark brown sugar batch came out like the pictures here.  Both were delectable.  This recipe will be a great holiday cookie to share with friends and family, and it is s a solid oil-free vegan cookie recipe that I will use again. Highly recommend!

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