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.
Servings: 24 cookies
Ingredients
- 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
Instructions
- 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.Gently press balls down a bit with the palm of your hand or back of a measuring cup.
- Bake until cookies are golden brown around the edges, but still pale in the center. For smaller cookies (what I did here) bake about 12-14 minutes. For larger cookies, bake about 14-15 minutes.
- 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!
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!!
Great substitution– thanks for sharing! So happy you loved them too and I agree, the salt on top is the best finishing touch!
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
Thanks for your question. Unfortunately, I do not have nutritional information at this time.
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!
haha love it! They really are soooo good, aren’t they?
Why does the vegan recipe require big powder also?
Can these be made without tahini?
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.
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
hmmmm, I don’t see your last name showing…. send me an email if there is another name you want me to remove — I completely understand the name thing!
Do you really need two cups of chips ? The batter is mostly chips? .
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.
Hands down the best chocolate chip cookie recipe. I’m in love. Thank you.
So happy you love them!! Thank you!
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?
I made the egg free version and wow. Incredible!
Happy you love them! Thanks for sharing!