Crispy round the edges, gooey in the middle, with earthy undertones of tahini: these AMAZING tahini chocolate chip cookies will simply blow your mind. They’re super easy to make, and gluten free (without being at all obvious about it).
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If you haven’t jumped on the tahini-in-desserts bandwagon yet… what on Earth are you waiting for?!
I know we tend to think of tahini (that wonderful, delicious, aromatic sesame paste) as a thing reserved for hummus or salad dressings, but it really comes into its own when you add it to sweet treats… like these tahini chocolate chip cookies!
Why you absolutely have to make these cookies
Here are 7 reasons why you should make (and eat) these cookies ASAP (honestly, I could list 1,285 more reasons for why they’re ridiculously awesome, but I’ll keep it brief):
The texture – Crispy round the edges, gooey in the middle, especially when they’re still slightly warm from the oven. And when the chocolate is still slightly melted… MIND. BLOWN.
The layering of flavours – These tahini chocolate chip cookies are all about nuances and subtle flavours combining into a flavour explosion. You’ve got the earthy undertones of tahini, the caramel notes of brown sugar, the bittersweetness of chocolate – and the finishing touch of a pinch of coarse sea salt, which takes the cookies to a whole new level.
They’re easy to make – If you can mix a few ingredients together, use a cookie/ice cream scoop, and know how to use an oven… you’re good. Really, that’s all there is to it. It’s a fail-proof recipe.
They’re gluten free – And no, you can’t guess they’re gluten free. They’re just really really delicious cookies, gluten free or not. Of course, if you don’t need them to be gluten free, you can just as easily use regular all-purpose wheat flour instead (you’ll have to omit xanthan gum in that case, as well).
Can you say DROP DEAD GORGEOUS? – Now, while their appearance is definitely secondary to them being SO DARN DELICIOUS, we also eat with our eyes, so the fact that the cookies look amazing certainly doesn’t hurt.
Before we get to the bits and bobs of making these wonderful cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make tahini chocolate chip cookies?
It really couldn’t be easier.
First, let’s look at the ingredients – they’re your everyday staples, and you probably have all of them in your pantry already (for the full recipe including the ingredient quantities, scroll down to the bottom of the page):
- unsalted butter
- caster (superfine) sugar
- light brown sugar
- eggs + egg yolks
- vanilla paste (or extract)
- plain gluten free flour blend
- xanthan gum
- baking powder
- baking soda
- a whole lotta chocolate
To make the tahini chocolate chip cookies:
- Melt the tahini and butter, then cream them together with the two types of sugar.
- Add the eggs, egg yolks and vanilla, and whisk some more.
- Sift in the dry ingredients and mix them up until you get a smooth cookie dough with no flour clumps
- Mix in the chocolate chunks, chips or wafers, or chopped chocolate (whichever form of chocolate you prefer or have on hand).
- Use a cookie/ice cream scoop to scoop out individual portions of cookie dough.
- Chill the cookie dough balls in the fridge for at least 1 hour.
How long do you bake the cookies?
When it comes to baking, the exact baking time will depend on the cookie texture you want to achieve. For gooier cookies: bake them a shorter time, for crisper cookies: bake them longer.
Personally, I like my cookies crisp and caramelised round the edges, and nice and gooey in the middle (as they cool, they transition from gooey to chewy-fudgy). For this, I bake them at 355 ºF (180 ºC) for around 13 to 15 minutes.
And to get those wonderful pools of melted chocolate, I take the cookies out of the oven halfway through baking and place extra chocolate chunks on top. (For flatter cookies with more pronounced cracks and ripples on their surface, bang the baking sheet on the kitchen counter a few times before adding the chocolate and returning to the oven.)
How long do chocolate chip cookies keep?
As is true for most cookies, these tahini chocolate chip cookies actually improve both in flavour and texture after a few days. The flavours have time to develop and meld with each other, and the cookies soften slightly, becoming even chewier.
The cookies easily keep for 1 to 2 weeks in a closed container in a cool dry place, without getting dry or too crumbly.
Can you use another seed or nut butter instead of tahini?
While I definitely recommend you give tahini a try, other seed or nut butters are also delicious in these chocolate chip cookies – such as sunflower seed, almond or peanut butter.
There you have it, friends. Tahini chocolate chip cookies that will simply blow your mind with their amazing flavour and texture.
If you’re looking to venture into the exciting world of tahini desserts, this should be your first stop – the tahini flavour is subtle enough so it doesn’t overwhelm your tastebuds, and yet it takes these cookies to new heights of deliciousness. You’ll love them, promise.
As always, enjoy.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Tahini Chocolate Chip Cookies (Gluten Free)
- 2/3 stick (75 g) unsalted butter
- 1/2 cup (100 g) tahini
- 2/3 cup (130 g) light brown sugar
- 3/8 - 1/2 cup (75 - 100 g) caster/superfine sugar (depending on how sweet you want the cookies to be, more sugar will also make the cookies spread more during baking)
- 1 medium egg + 1 egg yolk, room temperature
- 1 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 2 tsp vanilla extract)
- 1 3/4 cups + 1 tbsp (220 g) plain gluten free flour blend (I've used Doves Farm Freee plain GF flour mix, which doesn't contain xanthan gum)
- 1/2 tsp xanthan gum (omit if your gluten free flour blend already contains xanthan)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (plus more coarse sea salt for sprinkling on top of baked cookies)
- 3 1/2 oz (100 g) dark chocolate chips, chunks, wafers or chopped dark chocolate (I love Guittard's 64% and 72% chocolate wafers, as they give wonderful pools of melted chocolate – you can use either, depending on how bitter-sweet you like your chocolate)
- Melt the unsalted butter and tahini together.
- Add the egg, egg yolk and vanilla paste, and mix until fully incorporated.
- Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet, in two batches, mixing well after each addition.
- Stir in most of the chocolate of choice, reserving the rest for later.
- Using an ice cream or cookie scoop, shape the cookie dough into half spheres/balls, and refrigerate it for at least 1 hour (you can also refrigerate it overnight or for up to 2 days, keeping it in an airtight container).
- Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
- Place the chilled cookie balls onto the baking sheet, 6 at a time, leaving plenty of space between them.
- Bake the cookies at 355 ºF (180 ºC) for 13 – 15 minutes, depending on your preferred cookie texture and consistency. (You can shorten the baking time to about 10 – 11 minutes for very gooey cookies, or prolong it to 17 – 18 minutes for very crisp, caramelised cookies.)At the 8 minute mark, take the baking sheet out of the oven, tap it 5 – 7 times onto the kitchen counter, and place the reserved chocolate on top of each cookie, then return to the oven. (Tapping the cookie sheet onto the kitchen counter helps the cookies to flatten, thus giving them their characteristic shape. Omit the tapping if you want thicker cookies.)
- Once baked, allow the cookies to cool on the baking sheet for 2 – 3 minutes, then transfer to a cooling rack. Sprinkle the cookies with sea salt (optional).
- Storage:The tahini chocolate chip cookies keep well for 1 – 2 weeks in a closed container in a cool dry place.