Tahini Chocolate Chip Cookies Recipe

Tahini chocolate chip cookies dusted with cinnamon

4.80 from 85 votes

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 Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: Mediterranean

Servings: Cookies

Author: Suzy Karadsheh

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

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