Melt-In-Your-Mouth Tahini Chocolate Chip Cookies

My favorite 1 bowl tahini cookies made with pools of melty chocolate and plenty of flaky salt! Crispy edges, soft centers, and nutty undertones…this cookie’s got it all. If I ever come back in another life as a cookie, it’ll definitely be this one.

Since you’re here for my life story, you must know I whipped these up while jamming out to “All Out 90s” on Spotify. (I think I peaked in the 90s.) The nostalgia is real.

I didn’t have a clue what tahini was in 1997 but I do now and I’m not quite sure how I lived without it for a decade and a half. Tahini lends buttery, nutty undertones that add delightful complexity to the classic chocolate chip cookie (hi, almond flour).

And the chocolate pools, I could swim in them! A chopped dark chocolate bar is so much more edgy than the predictable chocolate chip, ya know?

Inspired by my highly-regarded peanut butter oatmeal chocolate chip cookies, we’re swapping the PB for tahini and entering an entirely different cookie-sphere. Leveling up!

The low down on ingredients

Tahini: Roasted sesame seed butter is the star ingredient. Be sure to mix it well; it should be pretty liquidy. Soom is my go-to brand.
Butter: The one and only for classic cookie flavor. You can use a stick of vegan butter for dairy free.
Brown sugar: We’re going 100% brown sugar for epic moisture, softness, and caramel notes.
Flour: All purpose, white whole wheat, or 1:1 gluten free all purpose baking flour work swimmingly here. Steer clear of almond or coconut flour, which aren’t interchangeable with wheat flour.
Old fashioned oats: For a little textural intrigue!
Egg: For rise, structure and binding. You could use a flax egg but they may be flatter.
Vanilla: A must for amazing cookie flavor.
Kosher salt: Salt and chocolate chip cookies go hand in hand for me. The large crystals dissolve evenly and I just love using it in baking. If you use fine sea salt or table salt, use ½ tsp.

Let’s make ’em!

Cream together butter, tahini, brown sugar, egg and vanilla until fluffy.

Add egg and vanilla.

Mix in flour, oats baking soda and salt. Almost done!

Fold in chocolate (the more the merrier).

Roll into balls. Freeze for puffy cookies.

Bake! Sprinkle with salt, cool and devour.

Storage tips

Store any leftover, fully cooled cookies in an airtight container on the counter.

I love to freeze unbaked dough balls and bake off a couple whenever the craving strikes. Simply scoop the dough onto the cookie sheet, roll into balls, and place the pan in the freezer (I use a quarter sheet pan for this).

Once frozen, transfer the balls of dough to a freezer baggie. Bake from frozen for about 14 minutes!

I hope you’re as obsessed with this fun recipe as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon