Here we go again with the tahini.
Once that jar of tahini is opened it will go into everything from pasta to salad to oatmeal to smoothies to who knows what else… and eventually cookies of course.
It just pairs so well with everything, and it’s so creamy and so flavorful in the most authentic way… it’s a homesick Turkish lady’s dream sauce.
It’s true, y’all Americans are obsessed with peanut butter, and ex-pat me TAHINI.
But sure go ahead and make these peanut butter (or almond or sunbutter) if you like. And send me some! 🥜
Small-batch Chocolate Chip Tahini Cookies
Servings: 8 small cookies
Calories: 105kcal
Equipment
- Cookie sheet
Ingredients
- 1/4 cup tahini (56 g) sub other drippy nut/seed butter
- 2 tbsp maple syrup (42 g)
- 1/4 tsp vanilla extract
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips (45 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl blend tahini, maple syrup, vanilla until smooth.
- In a medium bowl whisk together flour, baking soda, salt.
- Add dry into wet and combine with a spatula, stopping as soon as a soft non-sticky dough forms. You may not need all of the flour depending on your nut/seed butter. If your dough gets too dry and crumbly, add 1/2 tsp water at a time to combine. If it's too wet, refrigerate 5 min to firm it back up or add a pinch of flour.
- Fold in chocolate chips.
- Scoop on the cookie sheet, shape them if you like and bake 12 minutes until slightly golden.
- Let cookies cool and enjoy! Store leftovers in a sealed container in room temp.
Notes
- Recipe will make 8 small 3-bite cookies or 6 regular sized once. I happened to make 8 that day.
- I’ve made these with peanut butter and almond butter as well and they were amazing.
- I also recently discovered that you can totally microwave these instead of waiting for them to bake 😱 I will make a separate post on that later!
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg
My favorite cookies so far! Must try!!
What i love about these cookies is how simple the recipe is, 4 main ingredients, little time, no mess and so much flavor.
The tahini with the chocolate and just the right amount of sweetness is truly surprising.
I have also tried them by replacing maple syrup with molasses and they were just bomb!
More tahini recipes please??
Tahani!!! I got your review 🙂 YAYAYA thank you so much for taking the time and so glad you loved these cookies. I’m going to call them my chocolate chip TAHANI cookies from now in your honor LOL!! enjoy! <3
and YES more tahini is on its way!
This recipe is going to be a staple at my home now. We made these as a part of our fine dining experience at home(yes you read that right, we are still in the pandemic, ain’t we?) and they were so decadent and rich.
I love how easy it was to find these ingredients at home. Followed everything to the T. Details and instructions were enough and at no point was I lost in the process. Elif, I’m so glad to have come across your Instagram and then your site. Just want to say your amazing and this recipe is the BOMB. Thank you.
Love you and your pandemic style fine dining haha! I would eat these cookies ANY DAY! So simple yet hits the spot 🙏 Pro tip: When they harden just microwave for a few sec to make them soft and chewy again. Tahini is life! Thank you so much for this comment, keep me posted!! 🙂 <3
Those were great! Next time I’ll be making double the recipe.
Hi Cleo, I know right, need a larger batch of this! So glad you enjoyed the cookies and thank you for reminding me of them 🙂 Have some tahini in the fridge I gotta put to use! Keep me posted 🙂