When you think about comfort food, maybe you picture tried-and-true recipes, right? But sometimes, you just need that hug in food form, but with a little twist that makes everyone go, “Wow, what is this?” That’s exactly why I developed these Tahini Chocolate Chunk Cookies. Tahini wasn’t really in my Texas kitchen growing up, but once I started playing around with it in desserts, I realized sesame paste adds this incredible, gentle nuttiness that standard peanut butter cookies just don’t have.
They bake up perfectly soft and wonderfully chewy, and the rich chocolate just cuts through that earthiness perfectly. I love making these when family gathers; we usually end up sneaking dough when no one is looking! As a Family Cooking Specialist, I’m always looking for ways to honor tradition while introducing a new favorite. Trust me, these cookies are destined to become a new staple in your home, just like they did in mine.
If you are interested in other ways to achieve perfect cookie textures, you can check out my guide on how to bake perfect cookies every time.
Why You Will Love These Tahini Chocolate Chunk Cookies
Honestly, these cookies are just instant happiness baked into a small, slightly messy circle. They check all the boxes for my family when we’re looking for sweet treats.
- They deliver that amazing soft & chewy cookies texture you crave—not cakey, never crumbly!
- The flavor profile is spot on: nutty, deep tahini perfectly balanced by those gooey chocolate chunks. Who needs plain chocolate chip cookies when you can have this?
- They come together so fast! Seriously, for an easy cookie recipe, these fly off the counter.
If you want more amazing family-friendly recipes, take a peek at my guide to the best cowboy cookies.
Essential Ingredients for Perfect Tahini Chocolate Chunk Cookies
When we talk about quality in your homemade cookies, it all starts right here in the ingredient list. This recipe uses items that give you that signature moistness and deep flavor without being overly fussy.
You absolutely need to pay attention to how you prepare these items so they blend correctly. Here’s exactly what you need for a perfect batch:
- You must use 1/2 cup of pure tahini—shake the jar well first!
- One large pasture-raised egg gives us the necessary structure.
- We sweeten this batch with 3 tablespoons of maple syrup for that lovely caramel note.
- Use 3 tablespoons of coconut oil, but make sure it’s melted and then cooled down slightly before mixing.
- 1 teaspoon of vanilla extract always brightens up the nuttiness.
- For the dark flavor, get yourself 1/3 cup of raw cacao powder—not just regular cocoa!
- Fold in that semi-sweet or dark chocolate bar, coarsely chopped, or chips—about 1/2 cup total.
- We use 2 tablespoons of almond flour to bind things together nicely.
- A small bit of baking soda, 1/4 teaspoon, helps them set just right.
- And don’t skip the flaky salt sprinkled on top at the end; it’s a game-changer!
Expert Tips for Making Soft & Chewy Tahini Chocolate Chunk Cookies
Getting these cookies perfectly soft and chewy takes just a tiny bit of attentiveness, but it’s worth those few extra seconds, trust me! Since we aren’t using tons of butter here, ingredient temperature matters a lot when you’re trying to achieve those decadent soft & chewy cookies.
Make absolutely sure your melted coconut oil has cooled down a bit before you whisk it in with the tahini and syrup. If it’s too hot, you risk scrambling that one egg before it even gets mixed properly! Also, once you add the dry ingredients, just stir until you see everything come together. I mean it—stop mixing! Overmixing develops gluten and gives you a tougher, less comforting cookie texture.
When they are baking, keep a close eye on the oven. These set up fast because they are naturally gluten-light, so 8 or 9 minutes is usually the sweet spot before they look totally done.
Ingredient Spotlight: The Role of Tahini in Tahini Chocolate Chunk Cookies
So, what is tahini exactly? It’s just sesame seed paste, similar to peanut butter but completely different in depth! In these cookies, the tahini is crucial because it brings in healthy fats and moisture that keep them unbelievably tender. It prevents the cookie from getting dry and adds that beautiful, grounding nutty flavor that pairs so wonderfully with the dark chocolate. It’s truly the star that makes this recipe so unique.
Speaking of holiday baking, if you love trying unique flavor combinations, you absolutely have to check out my recipe for my chocolate peppermint bread. It’s an annual favorite!
Step-by-Step Instructions for Your Tahini Chocolate Chunk Cookies
Okay, let’s get baking! This is where those beautiful ingredients turn into the most comforting dessert recipes you’ve made all year. I always make sure my baking sheet is ready first—line it with parchment paper so cleanup is a breeze, and get that oven heating up to 350°F right away.
First, grab a big bowl and whisk together your wet elements: the tahini, the egg, that lovely maple syrup, the cooled coconut oil, and the vanilla. Whisk it until it looks completely smooth. Then, you’re going to gently fold in the cacao powder, just one tablespoon at a time until it’s incorporated. Don’t rush this part!
Next comes the good stuff! Stir in the almond flour, baking soda, a pinch of salt, AND about 1/3 cup of those gorgeous chopped chocolate chunks. Once that dough comes together—and I mean just barely comes together—scoop it out into golf ball-sized heaps onto your prepared sheet. Don’t squash them down!
Pop the rest of the chocolate chunk pieces right on top of each dough ball. They bake so fast—usually only 8 or 9 minutes, just until the edges look set. Let them cool down on that hot sheet for at least five minutes before you move them. That’s when you sprinkle that flaky salt on top while they are still warm. If you want more quick baking recipes for busy afternoons, check out my guide on easy banana chocolate chip muffins!
Making These Easy Cookie Recipes for Family Baking
I truly believe the best baking recipes are the ones that fit easily into a busy life, and that is why these easy cookie recipes are such a hit around my house. Since these don’t require chilling or complicated creaming steps, I can whip up a batch right after school before the kids even finish their homework!
I remember the first time I made these; my oldest rushed in from soccer practice, smelled the chocolate toasting with the tahini, and immediately demanded to help press the extra chunks on top. That’s what baking should be about—connection. These homemade cookies are simple enough for little hands to help fold in ingredients but taste sophisticated enough to share at a party.
If you’re trying to keep things simple but still want something impressive, you can browse my ridiculously easy guide to making no-bake Oreo balls next!
Storage and Reheating Instructions for Homemade Cookies
I always bake too many of these, which is never a problem because they fly off the cooling rack so fast! But if you actually manage to save some of your Tahini Chocolate Chunk Cookies for later, keeping them soft is key. Store them in a good airtight container at room temperature. Don’t put them in the fridge; that just makes them hard!
If you find they’ve firmed up overnight (which happens), just pop one on a microwave-safe plate for about 8 to 10 seconds. That little bit of warmth will bring back that perfect meltiness in the chocolate and make them taste like they just came out of the oven for you.
Frequently Asked Questions About Tahini Chocolate Chunk Cookies
I know you might have a few questions swirling around, especially if you haven’t baked with tahini before! It’s normal to feel unsure when you’re trying something new, even if it’s one of my favorite dessert recipes.
Can I substitute the maple syrup in these Tahini Chocolate Chunk Cookies?
You certainly can try! Maple syrup is fantastic because it keeps everything liquid and adds a subtle background flavor. If you swap it for honey, the cookie might be slightly stickier, and if you use a thin brown sugar syrup cooked down, the color might get a bit darker. It will still be delicious, but I feel the maple syrup interacts best with the nutty texture of the tahini.
How strong is the tahini flavor in these Homemade Cookies?
This is the question everyone asks! Don’t worry; these aren’t sesame seed cookies. The tahini gives them a beautiful, deep, earthy nuttiness, almost like a very mild, toasted peanut butter flavor—but much more complex. Because we pair it with rich dark chocolate chunks, the chocolate definitely takes the lead, mellowing the tahini just enough so it tastes like a comforting classic, but better!
If you are looking for more simple baking adjustments, check out my tips on how to make banana bread with just two bananas when you’re running low!
Nutritional Snapshot of Your Tahini Chocolate Chunk Cookies
Now, listen, I know some of you are tracking macros, and you want to know what you’re getting into with these treats! I always tell people with my baking recipes that the exact numbers depend on your brands—especially the chocolate you choose—but I gave the kitchen staff my best estimate based on our specific ingredient list so you have a general idea.
These are made to be enjoyed, not scrutinized, but here is the estimated rundown per cookie, based on 12 servings. Feel free to use this as a guide, but remember, nothing beats the taste test!
- Calories: Approximately 180
- Total Fat: 14g (with about 4g being saturated fat)
- Carbohydrates: 15g
- Sugar Content: Around 10g
- Protein: About 4g
- Cholesterol: 25mg
Just a friendly note from my kitchen to yours: Since we are using coconut oil and maple syrup, these numbers are approximations based on the specific measurements in the recipe. If you use a higher percentage dark chocolate or a different type of sweetener, those grams will shift a little bit. Enjoy them warm, because that’s when they are truly the best!
Share Your Tahini Chocolate Chunk Cookies Experience
I just can’t wait to hear what you think once you pull these incredible Tahini Chocolate Chunk Cookies out of your own oven! Baking is always better when we can share the successes, right?
Please take a moment to leave a comment below after you try them. Tell me how they turned out! Did you use dark chocolate or semi-sweet? Did your family love them immediately, or did they need a second round to convince them about the tahini? I read every single note you leave me!
If you snap a picture of these beauties—especially when they are pulled apart while still warm—tag me on social media! I absolutely love seeing these homemade cookies showing up in your kitchens.
I’m Sophia Reed, and as always, I truly appreciate you inviting my family recipes into your home. I focus on making sure that timeless cooking traditions work seamlessly for your modern, busy life. If you want to learn more about my approach to heritage-focused family meals, you can always read more about my mission over at our About Us page!
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Tahini Chocolate Chunk Cookies
- Total Time: 19 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bake soft and chewy cookies featuring the nutty depth of tahini balanced with rich chocolate chunks for a comforting, slightly different dessert.
Ingredients
- 1/2 cup pure tahini
- 1 large pasture-raised egg
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/3 cup raw cacao powder
- 1/2 cup non-dairy semisweet or dark chocolate bar, coarsely chopped, or semisweet chocolate chips
- 2 tablespoons almond flour
- 1/4 teaspoon baking soda
- Flaky salt, as needed
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the tahini, egg, maple syrup, coconut oil and vanilla until smooth.
- Fold in the cacao powder 1 tablespoon at a time.
- Add 1/3 cup of the chopped chocolate, the almond flour, baking soda, and a pinch of flaky salt, and stir to combine.
- Using a cookie scoop or two oiled spoons, form the dough into golf ball-sized balls. Arrange them 1 or 2 inches apart on the prepared baking sheet.
- Top the cookies with the remaining chocolate.
- Bake for 8 or 9 minutes, until the cookies have firmly set.
- Once they’ve cooled slightly, sprinkle more flaky salt on top of each cookie.
- Let them cool for at least 5 minutes before serving.
Notes
- The tahini adds a gentle nuttiness that deepens the cookie flavor.
- Pairing the tahini with rich chocolate chunks creates a balanced taste.
- These cookies are best enjoyed warm when they are still soft.
- Prep Time: 10 min
- Cook Time: 9 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: tahini chocolate chunk cookies, easy cookie recipes, homemade cookies, baking recipes, dessert recipes, soft and chewy cookies, sweet treats, almond flour cookies