Soft, nutty and just enough sweet! That’s the story of these addictive tahini chocolate chip cookies. What’s more? No butter! Rich, vegan tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes your usual chocolate chip cookies to a whole new level of delicious. These are a must try!

This batch makes 24 cookies, and they freeze well.

Tahini cookies with melted chocolate chips

I’m a big fan of tahini–the creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth.

Aside from making buckets of smooth hummus and lemony tahini sauce (which goes with almost anything), I’ve been known to swirl a good bit of tahini in my brownies and even mix it in banana shake for a little protein. And yes, I’ve already made a form tahini cookies.

So yes, I’m on a roll with tahini baking recipes and desserts. And I think these tahini chocolate chip cookies may be top of the list right now!

Chocolate chip cookies with tahini

If you love chocolate chip cookies, then you’ll appreciate that this recipe does not deviate a ton from the classic except in a couple of tasty (and a bit healthier) ways:

  • Creamy tahini paste replaces the butter. Tahini still has a high fat content (the better-for-you kind), so you won’t miss the butter! Tahini here adds a satisfying richness and a gentle nutty and savory taste that pairs so well with chocolate (not to mention infusing your cookie with a bit of protein and some minerals).
  • Reduced sugar. I’ve found a combination of 2/3 cup dark brown sugar + 1/2 cup of granulated sugar is just the right amount of sweet. The majority of cookie recipes will use a good bit more, but you really don’t need it!
Tahini chocolate chip cookies dusted with cinnamon

Can I use tahini in place of butter?

Yes! When baking, think of using tahini similar to how you use a nut butter like peanut butter or almond butter (except tahini is milder in flavor, which makes it more versatile). Depending on the recipe, you may add a bit of tahini to support some softened butter, or you may replace the butter all together like in today’s recipe!

In this tahini cookies recipe, a 1:1 tahini to butter substitution works out perfectly. Even traditionalist and avid bakers who may have once thought butter is non-negotiable will attest to the taste and rich texture of these tahini chocolate chip cookies!

How long will it take to bake tahini cookies?

At 375 degrees F, tahini chocolate chip cookies will take anywhere from 8 to 11 minutes. Like most cookies, every minute in the oven counts. If you’re like me and enjoy your cookies on the softer and chewy side, pull them out at 8 minutes. They’ll be very tender at that point. Just set them aside and let them cool on the cookie sheet some before transferring them to a wire rack to fully cool. If you like crispier cookies, then let them bake in the oven the full 11 minutes.

How to make tahini chocolate chip cookies?

If you’ve made cookies before, this recipe follows the same usual steps. Here is how it goes:

  • Mix the wet ingredients + sugar
    First, stir the tahini, sugar and brown sugar together

    tahini and sugar mixed together in a bowl

    Add in the eggs, cold water (about 3 tablespoons) and the vanilla extract. The mixture should look fudgy at this point

    eggs, vanilla and water are added to the mixture
  • Add the dry ingredients
    Stir in the salt, baking soda, and ground cinnamon. Add 2 cups all-purpose flour and mix until combined, then add the chocolate chips and stir well

    dry ingredients and chocolate now added to form the cookie batter
  • Form the dough into portions and arrange them on two sheet pans lined with parchment paper
    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)

    dough formed into rounds on a cookie sheet that's been lined with parchment paper
  • Bake at 375 degrees F
    If you like your cookies on the softer, more chewy side, take them out at the 8 to 9 minute mark. If you like them more crunchy, you can let them bake for up to 11 minutes.
  • Let cool
    Give the cookies a few minutes to cool on the sheet pans before transferring to wire racks to fully cool.

    fully baked tahini chocolate chip cookies on the sheet pan

Tools and special ingredients you need

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4.80 from 85 votes

Tahini Chocolate Chip Cookies Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Tahini chocolate chip cookies dusted with cinnamon
Soft, chewy, nutty and just enough sweet! That'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.
Prep – 15 minutes
Cook – 8 minutes
Total – 23 minutes
Cuisine:
Mediterranean
Serves – 24 Cookies
Course:
Dessert

Ingredients
  

  • 1 cup tahini (8 ounces), I used Soom Tahini
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon more for dusting
  • 2 cups all-purpose flour
  • 1 ½ cup bittersweet chocolate chips I used 60% Cacao bittersweet chocolate chips by chiradelli

Instructions
 

  • 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).

Notes

  • Storage: Be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.
  • Visit our Online Shop to find quality Soom Tahini and many more Mediterranean ingredients including olive oils and spices.
  • In my research, the average tahini chocolate chip cookie had more than 300 calories compared to this recipe where the calories are cut down to 188.7. Tahini still has a high fat content (the better-for-you kind), but it will also add some protein and nutrition to these cookies. More about that in this Medical News Today Article , if you’re interested. 
  • Nutrition information is an estimate based on an online calculator and may vary depending on the ingredients you use. 
  • This recipe takes inspiration from Danielle Oron’s recipe in Modern Isaeli Cooking

Nutrition

Serving: 1CookieCalories: 188.7kcalCarbohydrates: 26.2gProtein: 3.8gFat: 8gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 13.8mgSodium: 177.2mgPotassium: 130.8mgFiber: 1.1gSugar: 14gVitamin A: 26.1IUVitamin C: 0.4mgCalcium: 53.9mgIron: 1.1mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.80 from 85 votes (55 ratings without comment)

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Comments

  1. Tna says:

    In the past I have substituted whole wheat flour for half the amount of white flour in a chocolate chip cookie recipe and loved the nutty tasting results. I’m going to try these subbing out half white flour with whole wheat. Can’t wait to try them!!!

    1. Suzy says:

      Awesome! Can’t wait to hear what you think!

  2. Liv says:

    5 stars
    Looks delish! I’m of the avoid dairy, eggs and gluten club, too. While I can’t eat your recipe, I’m excited to try tahini and cinnamon next time I make cookies 🍪 I can eat! Your recipe is great inspiration to get a wider variety of nutrients into my diet! Love sesame seeds and tahini!

    1. Suzy says:

      Thanks, Liv!

  3. Barbara says:

    What does this mean?: ¾ cup Scant 1 cup tahini, (8 ounces)

    1. Suzy says:

      Hi, Barbara! We’ve updated the recipe to just 1 cup tahini.

      1. Barbara says:

        Makes much more sense! Thank you! I’ll be making these this weekend!

  4. Nirupa says:

    I am allergy to egg so what replacement can I use

    1. Suzy says:

      Hi, Nirupa. I’ve not personally tried to substitute the egg in this recipe, so it’s a bit hard for me to advise here. However, some have suggested a flax “egg” or chia seed “egg” might work.

  5. Kristin says:

    What does “scant” mean on the tahini measurement?

    1. Suzy says:

      Hi, Kristin! We’ve updated the recipe to just 1 cup tahini.

  6. Jan Bunney says:

    Hi Suzy, My husband and I have tried many of your recipes and have loved every one. the problem being I have a lot of food allergies. Cows dairy, wheat flour and egg whites being just a few of them! This of course eliminates almost all desserts and especially cookies and cakes. When I saw a tahini cookies I was hopeful but of course what is a cookie without eggs. Wondering if you might have experimented with any thing with no eggs and no cows dairy and using gluten free flour. Thanks for your thoughts

    1. Carly Krumins says:

      You could definitely try using a flax “egg” or chai “egg” by soaking flax seeds or chia seeds in water to use as a binder. See online for a recipe. Or you can buy commercial egg replacer such as the Orgran branded one. Flax seeds, chia seeds and egg replacer are all available at health food stores. Sometimes in the health food aisle of a good supermarket too.

      Also, I do a lot of gluten free baking, and a gluten free all purpose
      1-1 replacement flour such as Bob’s Red Mill should work. Cookies are not as critical when it comes to changes in egg and gluten as cakes and sponges are.

      Bobs Red Mill is available in the health food aisle of a good supermarket or a health food store as well.

      1. Suzy says:

        Thanks for sharing, Carly! This is super helpful!

    2. Carly Krumins says:

      Also Jan,you could use any dairy free milk to substitute, such as almond milk, coconut milk (beverage), oat milk, macadamia milk etc.

    3. Suzy says:

      Hi, Jan! I have not really experimented with any desserts that are Dairy/Egg/Gluten free quite yet… definitely something I have been researching. Having friends that struggle with the same allergies, I do know that there are some great vegan desserts that might suit your needs floating around on the internet. I’m sorry I’m not much help at the moment, but stay tuned :).

  7. Sara Welch says:

    5 stars
    Whipped up a batch of these today and they did not disappoint! Exactly what I needed to cure my sweet tooth; delish!

    1. Suzy says:

      Thanks, Sara!

  8. Jamie says:

    5 stars
    The tahini adds such a delicious, creamy flavor! I love this new twist on choco chip cookies. Delicious!

  9. Cathy Villett says:

    can you make these cookies gluten free by substituting, maybe almond flour?

    1. Suzy says:

      Hi, Cathy! I tested with almond flour, but did not love the results. However, I have not had the chance to try with a different type of gluten free flour yet. Something like Bob’s Red Mill Gluten Free 1:1 Baking Flour may work!

  10. Ashley F. says:

    5 stars
    These cookies are AMAZING! So soft and so flavorful! The family loved them!

    1. Suzy says:

      Yay! Thanks, Ashley!

  11. Jenn says:

    5 stars
    I love all the flavors in this cookie but have never had them in a cookie before. This recipe is on my weekend baking list and I can’t wait to try them!

    1. Suzy says:

      Enjoy!

  12. Carrie Robinson says:

    5 stars
    Ohhhhh… such a genius idea to use tahini in cookies! They look delicious. 🙂

    1. Suzy says:

      Thanks, Carrie!

  13. Jim says:

    I haven’t tried the recipe yet, but I’m going to very soon. We’re on the Noom diet and I need to know what’s considered a “Serving” for the 188.7 kcal? I’m hoping it’s not just one cookie, but if it is, we’ll deal with it – and have 12 cookies to look forward to each!

    Thanks and we love your website!

    Jim

    1. Suzy says:

      Hi, Jim! The recipe makes 24 cookies, serving size 1 large cookie. Although I tried to make these a bit healthier than the average cookie, they are cookies, nonetheless, so some extra calories come with the territory.

  14. Peggy Greer Buyers says:

    It say 3/4 c scant but also say 1 cup for the tank in which is it?

    1. Suzy says:

      Hi, Peggy! 1 cup of tahini works here. We have updated the recipe to clarify.

  15. Ellee says:

    I am very confused about this instruction: ¾ cup Scant 1 cup tahini, (8 ounces) particularly when I increase the recipe 2x and 3x where it then says: 1.5 cup Scant 1 cup tahini, (8 ounces) and 2.25 cup Scant 1 cup tahini, (8 ounces) respectively. Please clarify what the scant 1 cup means related to the quantity that precedes it.

    I want to try this recipe very much, but this has me stumped.

    Thanks.

    Lydia

    1. Suzy says:

      Hi, Elle! Thanks for the feedback. We’ve updated the recipe to just 1 cup tahini to make things a little more straightforward.

  16. Cindy says:

    5 stars
    I’m so lucky that I had all the ingredients for this simple recipe! And you are so right…you won’t miss the butter! This one is a keeper for sure. So rich and not extra sweet. I can’t believe there is no butter in this recipe!

    1. Suzy says:

      So glad you gave them a try! Thank you for sharing