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The BEST Chocolate Chip Tahini Cookies

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5 from 2 reviews

Chocolate Chip Tahini Cookies: the ultimate cookie recipe made with all gluten free-friendly ingredients for an easy one-bowl dessert to make. Even if baking isn’t your thing – I promise you can make these!

  • Prep Time: 40 mins
  • Cook Time: 13-17 mins
  • Total Time: 50 mins

Yield: 14-16 cookies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, at room temp
  • 1 cup coconut sugar
  • 1 egg
  • 1 /2 cup creamy tahini
  • 1 teaspoon vanilla extract
  • 1 1/4 cup flour (gluten-free or regular all-purpose flour)
  • 1/2 teaspoon each baking soda and baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups dark chocolate chips

Instructions

  1. Start by adding the softened butter and coconut sugar to a mixing bowl or the bowl of a stand mixer. Beat together for about one minute until the mixture is light and fluffy. This step is essential to create that rich, buttery base.
  2. Next, add in the egg, tahini, and vanilla extract. Beat everything together for an additional 30 seconds, just until combined. Be careful not to overmix, as this can alter the texture of the cookies.
  3. In same bowl, whisk together the flour, baking soda, baking powder, and salt and mix until fully combined.
  4. Now for the best part—the chocolate! Gently fold in the dark chocolate chips, distributing them evenly throughout the dough. If you love extra chocolate, save a few to press on top of the cookies before baking.
  5. Using a 2-tablespoon cookie scoop, scoop out the dough and place it onto a parchment-lined baking sheet. Make sure to leave enough space between the cookies, as they will spread while baking.
  6. Sprinkle extra sea salt across the cookies and resist the temptation to roll the dough into a ball—leaving it as is will give you those crispy, crinkled edges!
  7. Cover the baking sheet and chill the dough in the fridge for at least 30 minutes. This step is key to ensuring the cookies hold their shape and develop a deeper flavor.
  8. Preheat your oven to 350°F (175°C). Once the dough has chilled, bake the cookies for 13-17 minutes, or until the edges turn a gorgeous golden brown. They may look slightly underbaked in the center, but don’t worry—they will firm up as they cool.
  9. Once out of the oven, let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
  10. For the final touch, sprinkle with flaky sea salt if desired. This enhances the chocolate and tahini flavors, giving you that addictive sweet-salty contrast.

Notes

*Store in airtight container for 5 days. Or freezer for 2-3 months

  • Author: Rachel

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