Salted Chocolate Chip Tahini Cookies

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! Recipe is gluten-free with options to make dairy-free, egg-free and vegan.

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes
Salted Chocolate Chip Tahini Cookies

Slightly crisp on the edges, soft, chewy and bursting with chocolate chips!

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So excited for you to try these gluten-free Salted Chocolate Chip Tahini Cookies!

Slightly crisp around the edges, soft, chewy and bursting with chocolate chunks!

If you haven’t baked with tahini before, I highly recommend giving it a try with these cookies!  The tahini adds a richness richness of flavor and texture that is unreal!

And best part?

We love them straight from the oven and straight from the freezer!

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

A little background….

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!

Recipe from Diane Morrisey, adapted  be gluten-free and vegan optional, I am soooo glad I finally made a batch!

These cookies are AMAZING!

Soft, chewy and LOTS of chocolate chunks or chips (I’ve made them both ways)!

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Let’s talk about tahini…

If you haven’t baked with tahini before (and I hadn’t! ), I highly recommend giving it a try 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!

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

Especially when they are still warm and the chips are melty.

So let’s make them!

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

These cookies are made just 10 ingredients:

Eggs (or flax egg)

butter or dairy-free butter

Gluten-Free all purpose flour (we used GF Jules – affiliate link)


brown sugar

cane sugar

vanilla extract


baking soda

and chocolate chunks.

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Chocolate Chip Tahini Cookies…

The batter comes together really quickly!

But, Pro 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 even overnight if you forget about it, not that I’ve ever done that….) because it is a wet batter at first. So plan for it.

So let’s make the batter....

First you cream the butter, tahini, and sugars.

Then add in the egg or flax egg and mix well to combine.

While those mix, combine your dry ingredients in a small bowl with a whisk or pastry cutter or fork. This will not only combine the ingredients but make the flour finer which helps with the great cookie texture.

Then add to the wet mixture and mix well. Stir in the chips and that’s it!

Now, let the batter chill for a couple hours. (or place in the freezer to speed up the process!)

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

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.

Then I like to press them down a bit with a measuring cup before baking.

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

Bake just 12-14 minutes and then don’t forget to sprinkle with coarse sea salt when they come out of the oven!

Nothing like salted chocolate chip cookies.

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes


For all my allergy friends, I made them gluten-free, dairy-free and nut free.

The original recipe contains egg but have also made them with flax egg (flaxseed meal + water) and this vegan version tastes great too!

Pro Tip: In the vegan version, I added a touch of baking powder and they are soft and chewy!

Want one?

gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

Whichever way you make these cookies, hope you love these as much as we do!

Thanks again to Diane for letting me share her recipe!

PIN it!


gluten free chocolate chip tahini cookie #glutenfree #glutenfreecookies #glutenfreerecipes

Scroll down for the recipe and leave a comment if you try.  



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5 from 3 votes

Salted Chocolate Chip Tahini Cookies

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 from my friend Diane Morrisey to be gluten-free with a vegan option.
Prep Time15 minutes
Cook Time14 minutes
Chill time2 hours 30 minutes
Total Time2 hours 59 minutes
Course: Dessert, Cookies
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Vegan optional
Keyword: gluten-free cookies, gluten-free chocolate chip cookies, salted chocolate chip tahini cookies
Servings: 30 - 34, 3 1/2 inch cookies
Author: Healthy Gluten-free Family


  • 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

For Vegan version,

  • use dairy free butter
  • ** and in place of the egg and egg yolk use 1 1/2 "flax egg" --- 1 1/2 tablespoons flaxseed meal mixed with 3 3/4 tablespoons water and let sit for 5 minutes.
  • for vegan version also add 1/4 teaspoon baking powder


  • 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, baking powder if vegan version, 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 2-3 hours or overnight. (I've done both depending on my day; I have also placed in the freezer for 20 minutes, then the fridge for 2 hours --- basically the dough needs to chill and firm but there are options!)
  • 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 1 1/2 - 2 inches. They will spread a lot. Gently press balls down a bit with the palm of your hand or back of a measuring cup.
  • Bake 12--13 minutes or until cookies are golden brown around the edges, but still pale in the center.
  • Remove from over and sprinkle with coarse sea salt.
  • Enjoy!
  • Store well in an airtight container room temperature. Freeze well too.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


18 thoughts on “Salted Chocolate Chip Tahini Cookies

  1. We made these and they were amazing!!! We subbed coconut oil for vegan butter and yum! The sea salt on top really takes them over the edge!!

  2. Hello, do you have nutritional Information for these cookies please I work with children that need enzymes with foods and info would be really handy thankyou

  3. 5 stars
    These are the best cookies! My husband went to have a cookie and said “what happened to the cookies”. I said ” I ate them” He said all 8 of them? I said no there were only 4 left! Yes I ate four cookies at one sitting. I want to make them again but its really not safe to do so. Thank you for another fabulous recipe!

    1. Great question. If you were to substitute a nut or seed butter, I think it would work well, though taste different obviously. If you omit without substituting something, the measurements for all the other ingredients will be off and it won’t work well.

  4. Please remove my last name from your postings. I never meant for that to show. Thanks for your recipes. I purchased cocoa nibs the other day, and I wish I had not spent the money. I can see why they use semi-sweet chips. Just a note. Thanks

    1. You are always welcome to cut back but yes! The batter seems like all chips but when it bakes it’s well balanced…. you can look at the photos or video and if there’s too many chips for you, feel free to reduce the quantity.

  5. These are delicious!! I’m not gluten free but saw this recipe and wanted to try them. Making them for the 2nd time today. Yes, they are that good! My only question is could the gf flour be replaced with whole wheat flour or almond flour?

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