This salted tahini chocolate chip cookie recipe yields slightly nutty, soft, and chewy cookies that are both gluten-free and vegan.
Nutty, chewy, chocolatey. Delicious.
The classic chocolate chip cookie gets a savory-sesame twist with tahini. A sprinkle of sea salt on top brings out the sweetness and adds a delightful contrast.
What is tahini?
Tahini is a smooth paste made from ground sesame seeds. It works beautifully in both savory and sweet applications—use it in dressings, sauces, spreads, and baked goods. Kept in the fridge, it’s a versatile pantry staple.
Salted Tahini Chocolate Chip Cookies Ingredients
These cookies are simple and satisfying. The main ingredients are:
- Ground flaxseed (for a flax egg)
- Tahini
- Maple syrup
- Almond flour
- Baking powder
- Baking soda
- Pure vanilla extract
- Dairy-free chocolate chips
- Sea salt for sprinkling
Making Gluten-Free Cookies with Tahini
- Mix the liquids: Whisk tahini, maple syrup, and prepared flax egg until smooth.
- Add dry ingredients: Stir in almond flour, baking powder, baking soda, salt, and vanilla until combined.
- Fold in chocolate chips: Gently distribute the chips through the dough.
- Chill: Refrigerate the dough for at least 30 minutes to firm up.
- Form balls: Scoop by tablespoon and roll into loose balls, wetting your hands if the dough is sticky. Sprinkle with sea salt.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops are slightly golden. Cool briefly on the sheet, then transfer to a rack to cool completely.
Seed and nut butters add richness and structure in gluten-free baking. If you enjoy this recipe, you might like other nut-butter–based cookies for similar chew and flavor.
More Tahini Recipes
Vegan tahini desserts and savory dishes make great use of this ingredient.
More Chocolate Chip Cookie Recipes
If you like alternative cookie recipes, look for versions made with olive oil, peanut butter, or almond butter for different textures and flavors.
📖 Recipe
Tahini Chocolate Chip Cookies
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Ingredients
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)
- ¾ cup tahini, well stirred
- ½ cup maple syrup
- 1 cup (105g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup dairy-free chocolate chips
- sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Prepare the flax egg and let it sit 4–5 minutes. Line a baking sheet with parchment paper.
- In a large bowl, whisk together tahini, maple syrup, and the flax egg. Add almond flour, baking powder, baking soda, salt, and vanilla; stir until evenly combined.
- Fold in the chocolate chips. Chill the dough in the refrigerator for at least 30 minutes.
- Using a tablespoon, scoop dough and gently roll into loose balls. If the dough won’t roll, add a bit more almond flour.
- Wet your hands lightly if the dough is sticky. Place balls on the prepared sheet and sprinkle with sea salt. Bake 10–12 minutes, until tops look golden (about 11 minutes in many ovens). Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container.
Notes
Nutrition
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Carbohydrates: 12 g
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Protein: 4 g
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Fat: 11 g
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