Tahini Chocolate Chip Cookies
Chewy, nutty cookies made with tahini instead of butter. These dairy-free chocolate chip cookies have crispy edges, soft centers, and a subtle sesame flavor that makes them irresistible.
Ingredients
- 1 cup tahini well-stirred
- ¾ cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup dark chocolate chips 60-70% cacao
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, mix tahini and brown sugar vigorously with a wooden spoon for 60 seconds until smooth and combined.
- Add egg and vanilla. Beat for 30-45 seconds until mixture becomes glossy and lighter in color.
- Sprinkle baking soda and salt over mixture. Stir gently 10-12 times until just combined.
- Fold in chocolate chips until evenly distributed throughout dough.
- Scoop 2 tablespoons of dough per cookie. Roll into balls and place on baking sheets 3 inches apart. Press each ball down to ½-inch thickness.
- Bake for 11-13 minutes until edges are golden but centers still look slightly underdone.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days. Add a piece of bread to the container to keep them chewy. Freeze baked cookies for up to 2 months.
Substitutions: Use almond butter instead of tahini for a different flavor. For vegan cookies, replace egg with 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). Sunflower seed butter works for nut-free option.
Make Ahead: Scoop dough into balls and freeze on a baking sheet. Once frozen, transfer to freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.