One of the best chocolate chip cookies I've ever made! If you've never baked with tahini, these are a must try. The tahini adds a richness of flavor and texture that is unreal!
Salted Chocolate Chip Tahini Cookies
Soft, chewy and bursting with chocolate chips!
Heading into the weekend with a batch of SALTED CHOCOLATE CHIP TAHINI COOKIES and I couldn’t be happier!
I have been watching friends bake with tahini and have been intrigued. If you’ve followed me a while, you know I love tahini and add it to all sorts of sauces but had never baked with it. So when my friend Diane @Dianemorrisey on Instagram shared these cookies a few weeks back, I knew her recipes was the one I wanted to try first.
Diane and I met through a mutual instagram friend, Gillian @lalalunchbox, and I am fortunate to call her a friend, and to say that I have both made her recipes and been lucky enough to enjoy the food and treats she’s baked first hand — always delish!
Back to these cookies… Recipe from Diane Morrisey, I am soooo glad I finally made a batch! These cookies are AMAZING!
Soft, chewy and LOTS of chocolate chunks!
If you haven’t baked with tahini before (and I hadn’t! ), I highly recommend giving it a go with these cookies— it adds an incredible richness & gives the cookies a great soft texture! Some people say they can taste a very subtle tahini flavor but it doesn’t jump out at you… it really just tastes like the BEST chocolate chip cookie you’ve ever had! Especially when they first come out of the oven and the chips are melty.
These cookies are made with real, whole food ingredients: Eggs (or flax egg), butter or dairy-free butter, Gluten-Free all purpose flour (we used GF Jules – affiliate link), tahini, brown sugar, eggs or flax eggs, cane sugar, salt, baking soda and chocolate chunks.
Tip: The only thing you need to know going in is that the batter is prepped quickly but needs to rest in the refrigerator for 2-3 hours or overnight because it is a wet batter at first. So plan for it.
After the batter is chilled and you roll it into balls, be sure to place the balls on the baking sheets with 1 1/2 – 2 inches between each cookie as they will spread when baking.
And don’t forget to sprinkle with coarse sea salt when they come out of the oven! Nothing like salted chocolate chip cookies.
For all my allergy friends, I made them gluten-free, dairy-free and nut free. They contain egg but not a lot so my next test is to try them with flax egg as an egg substitute…. if any of you try them with flax egg before I get to, leave a comment below. UPDATE: I made these with flax egg in place of egg and egg yolk and it worked perfectly! See recipe below for details.
Here’s a photo of the batch I made Gluten-free and Vegan! So yummy!
Scroll down for the recipe and leave a comment if you try.
Thanks again to Diane for letting me share her recipe!
These Salted Chocolate Chip Tahini Cookies are one of the best ever! Soft, chewy and loaded with chocolate chips, the tahini gives an underlying richness of flavor and texture that is unreal! Recipe adapted to be gluten-free from my friend Diane Morrisey. NOTE: the batter needs to rest for several hours or overnight, not included in prep time.
8 tablespoon unsalted butter or dairy free butter alternative, at room temperature (we used Earth Balance dairy free soy free sticks)
½ cup tahini, well stirred
½ cup granulated sugar
½ cup packed brown sugar
1 large egg, at room temperature **
1 large egg yolk**
1 teaspoon vanilla extract
1 cup plus 2 tablespoons gluten-free all purpose flour (we used GF Jules- affiliate link)
¾ teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chunks or Chips (we used Enjoy Life semi sweet mega chunks)
Flaky seas salt such as Maldon (we used Coarse Kosher Sea Salt)
** in place of the egg and egg yolk, you could use 1½ tablespoons flax meal mixed with 3¾ tablespoons water. Mix together and let sit for 5 minutes.
In the bowl of a stand mixer, beat the butter, tahini and both sugars on medium speed for 2-3 minutes, until fluffy.
Stop the mixer and scrape down the sides. Then add the egg, egg yolk (or flax egg in place of egg and egg yolk), and vanilla and continue to mix minute, scraping down the sides as needed.
In a small bowl whisk together flour, baking soda and salt. With the mixer on low speed, add the dry ingredients until just combined.
Add the chocolate chips and combine but do not overmix.
Batter will seem a bit wet. Either cover in the existing bowl or move to a glass bowl with a cover and refrigerate for 3-4 hours or overnight. (I've done both depending on my day)
Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.
Form cookies into balls. Place them evenly on baking sheet, separated by 1½ - 2 inches.(If using flax egg, gently press balls down a bit with the palm of your hand)
Bake until cookies are golden brown around the edges, but still pale in the center. For smaller cookies (what I did here) bake about 12 minutes. For larger cookies, bake about 14-15 minutes.
Remove from over and sprinkle with coarse sea salt.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...