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, cane sugar, salt, baking soda and chocolate chunks.
As an aside, purchasing through an affiliate link generates a small percentage of the sale for me, but does not change your cost at all. So purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the cookies…
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.
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. The original recipe contains egg but have also made them with flax egg (flaxseed meal + water) and this vegan version tastes great too! In the vegan version, I added a touch of baking powder and they are soft and chewy!
Here’s a photo of the batch I made Gluten-free and Vegan! So yummy!
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!
Scroll down for the recipe and leave a comment if you try.