Tahini Chocolate Chip Cookies with Walnuts

Tahini Chocolate Cookies

{This post contains affiliate links and I will earn a commission if you purchase through those links at absolutely no cost to you. I use all of the products recommended on the post below.}

I love when items I have grown up with my whole life become the new "trendy" food item. Here lies the story of Tahini. We grew up eating tahini in all possible ways: on pitas, drizzled over salads, hummus (of course!), and we would always have tahini sesame cookies. They were on the lighter side of a dessert cookie. The tahini flavor is definitely a "toasty", "warm" feeling-- but definitely lighter in sweetness.

What is Tahini? Tahini is made of toasted, ground sesame seeds. It's almost like a "nut butter" but made from sesame seeds. The toasted seeds gives the tahini a warm, full-mouth feeling. It is usually liquid at room temp and separates oil + solids like organic peanut butter. It just needs a little stirring and it's back to life!

I buy Tahini in a squeezable bottle, I find it so much easier to use and way less mess! You can find tahini in tons of middle eastern markets, supermarkets, and I've even seen it at Trader Joes. Again, it acts as a good fat-based condiment for various wraps, sandwiches, hummus, etc. But guess what? It's delicious in COOKIES as well.

I make these cookies in small batches, mostly because I'm only cooking for one these days and not taking extra sweets to coworkers/neighbors. The recipe can be easily doubled to create a full dozen! there is an extra refrigeration step (~1 hour to overnight). The tahini adds an extra toasty feeling to the cookies. For this reason, I used raw walnut pieces vs. toasting them ahead of time. The extra toasting on the nuts was overpowering. I also cut down the sugar so if you are expecting a very sweet chocolate chip cookie-- you won't find it, but the chocolate chips add enough sweetness!



1/4 c. oil (grapeseed, coconut oil, or vegetable oil will do)

1/4 c. tahini

3 tbs. packed brown sugar

2 tbs. granulated sugar

1 tbs. cinnamon, ground

2 tbs. almond milk

3/4 c. flour (all purpose, or whole wheat works great)

1 tbs. corn starch (don't omit this)

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 c. chocolate chips (I used a combination of milk and semi-sweet)

2 tbs. raw walnuts, chopped

flaked sea salt (optional)

Yields 9 regular size cookies


Directions: You will need to account for an extra hour of cooking time to refrigerate your dough, at minimum 1 hour to overnight.

Using a stand mixer or hand mixer, cream together oil, tahini, sugar, and cinnamon. This should only take you about 3 minutes to combine. Then add almond milk and combine. In a smaller mixing bowl, add flour, corn starch, baking powder, and soda. Combine these dry ingredients to evenly distribute. Starting on low speed, combine 1/2 of the dry ingredients to your creamed mixture. When that looks combined add the rest of the dry ingredients. Turn up your speed to medium and make sure to scrape down the sides of the bowl a few times.

Your mixture will look super sticky and not at all like cookie dough. You will think that you need to add more flour-- don't do that! Don't worry, it should look soft that's why we're putting it in the fridge. Take off your paddle attachment and with a spatula combine your chocolate chips (try to keep a few pieces on the side to put on top of your cookies!) and mix in walnuts.

Cover bowl with plastic wrap and place in fridge for 1 hour or overnight.

Preheat oven to 350 degrees. On a parchment lined cookie sheet, add 2 tbs. of dough. You do not need to pat them down, just leave them in "heaps" they will spread. Make sure to place ~ 3" at least between your cookies as they will spread. After placing your spoons of dough, I like to go back and use a few of those chocolate chips I saved for the top of the cookies. Bake for 13-15 minutes or until the edges are golden. When you take them out, sprinkle flaked sea salt (if using!).

Tahini Chocolate cookies

#Dessert #Chocolate