Tahini Chocolate Chip Cookies
If you love chocolate chip cookies but want something a little more unique, these tahini chocolate chip cookies are about to become your new favorite dessert.
Tahini adds a rich nutty flavor that pairs perfectly with dark chocolate. The result is a cookie that is chewy in the middle, slightly crisp on the edges, and packed with deep caramelized flavor from browned butter and coconut sugar.
This recipe is also naturally gluten free thanks to oat flour, making it a great option for anyone looking for a simple flour alternative without sacrificing texture. Once you try these cookies, they might replace your classic chocolate chip cookies forever.
Why You Will Love These Tahini Chocolate Chip Cookies
These cookies have everything you want in a bakery style cookie.
• chewy centers
• crisp edges
• deep nutty flavor
• rich dark chocolate
• easy one bowl recipe
Tahini gives the cookies a subtle sesame flavor that balances perfectly with the sweetness of chocolate chips and coconut sugar.
Ingredients You’ll Need
- 1 stick butter, browned or melted
- 1 cup coconut sugar, or brown sugar
- 1 ½ cups oat flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 egg
- 1 tsp vanilla extract
- ½ cup creamy tahini
- 1 cup dark chocolate chips
Ingredient Notes
Use a creamy, well stirred tahini. Thick tahini works best because very runny tahini can cause cookies to spread too much.
Oat flour keeps the cookies soft and slightly chewy while making them naturally gluten free.
Dark chocolate balances the sweetness and enhances the nutty tahini flavor.
How to Make Tahini Chocolate Chip Cookies
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Brown your butter on the stovetop. Add the stick of butter to a skillet over medium heat. Cook until caramel brown, stirring occasionally to prevent burning. Set aside to cool.
In a large mixing bowl, add the coconut sugar, oat flour, baking soda, and sea salt. Stir to combine.
Then, add in the cooled browned butter, egg, vanilla, and tahini. Stir together.
Fold in the chocolate chips.
Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and the middles are still gooey.
Finally, remove from the oven. Allow the cookies to cool for 10 minutes on the pan.
Tips for the Best Tahini Chocolate Chip Cookies
Do not overbake
The cookies should look slightly underbaked in the center when removed from the oven.
Use thick tahini
Runny tahini may cause cookies to spread too thin.
Let the butter cool
Hot butter can cook the egg and affect the dough texture.
Chill the dough if needed
If your tahini is very runny, chill the dough for 20 minutes before baking.
Troubleshooting Cookie Problems
| Problem | Likely Cause | Recommended Solution |
| Cookies spread too much | Tahini is too thin/runny or the fat is too warm. | Chill the dough for at least 30 minutes before baking. |
| Cookies are too thick | Dough is too cold or stiff to spread naturally. | Flatten the dough balls slightly with your palm or a fork before putting them in the oven. |
| Cookies are dry or crumbly | Over-baking or too much flour. | Reduce baking time by 1–2 minutes; they should still look slightly soft when removed. |
Flavor Variations
Sea Salt Tahini Cookies
Sprinkle flaky sea salt on top before baking.
Tahini Chocolate Chunk Cookies
Use chopped dark chocolate instead of chocolate chips.
Double Chocolate Tahini Cookies
Add 2 tablespoons cocoa powder to the dough.
Tahini Sesame Cookies
Sprinkle sesame seeds on top before baking.
How to Store
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months.
Frequently Asked Questions
Tahini adds a subtle nutty sesame flavor similar to peanut butter but more delicate.
Yes. Tahini can replace some or all of the butter because it contains natural fats that add moisture and richness.
Tahini contains healthy fats, calcium, and plant based protein, making these cookies more nutritious than many traditional cookies.
Yes. All purpose flour or gluten free flour blends work well as a substitute.
You May Also Like
- Banana Oatmeal Peanut Butter Cookies
- Scoopable Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
If you make this tahini chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Tahini Chocolate Chip Cookies
Ingredients
- 1 stick butter, browned or melted
- 1 cup coconut sugar, or brown sugar
- 1 ½ cups oat flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 egg
- 1 tsp vanilla extract
- ½ cup creamy tahini
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Brown your butter on the stovetop. Add the stick of butter to a skillet over medium heat. Cook until caramel brown, stirring occasionally to prevent burning. Set aside to cool.
- In a large mixing bowl, add the coconut sugar, oat flour, baking soda, and sea salt. Stir to combine.
- Then, add in the cooled browned butter, egg, vanilla, and tahini. Stir together.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the middles are still gooey.
- Finally, remove from the oven. Allow the cookies to cool for 10 minutes on the pan.
Notes
- To save time, you can use regular melted butter.
- I have not tried this recipe using another flour. I think an equal amount of gluten free flour or all purpose flour should work.
- I like using Trader Joe’s tahini because it is on the thicker side.
- If you are using a runny tahini, you may want to chill the dough for 20 minutes before baking.
- Do not bake too long. They are meant to be gooey.
- Store leftovers in an airtight container at room temperature for up to 4 days.