A twist on classic chocolate chip cookies, these chewy Tahini Chocolate Chip Cookies have a base of creamy sesame tahini and are studded with semisweet chocolate. They’re naturally gluten-free and utterly delicious.
Why You’ll Love These Tahini Chocolate Chip Cookies
If you love the nutty, unique flavor of tahini, you’ll love folding it into chocolate chip cookies. These gluten-free tahini chocolate chips rely on whole grain oat flour for structure. They’re packed with caramelly brown sugar and semisweet chocolate chips for a special treat. Here’s why you’ll love this recipe:
- Gluten-Free: These cookies are naturally gluten-free with the addition of gluten-free oat flour. The rest of the ingredients are also gluten-free, making them a great choice if you avoid gluten.
- Dairy-Free: You can make these cookies with olive oil or coconut oil to make them dairy-free as well and gluten-free.
- A fun twist on chocolate chip cookies: How many chocolate cookies does one person need? I happen to think, a lot! Different kinds of chocolate chip cookies can suit different needs and moods, and tahini chocolate chip cookies take everything I love about chocolate chip cookies and then give them a slightly different and special flavor.
I’ve included the ingredients in these cookies below. The full amounts and detailed instructions will be found in the recipe card lower down.
- Tahini – I buy plain tahini at Whole Foods. Whatever brand you choose, make sure to stir it well before putting it in the dough.
- Olive oil – Or use unsalted butter.
- Granulated sugar
- Brown sugar – You can use light or dark brown sugar.
- Eggs – You’ll need 1 large egg plus 1 egg yolk.
- Vanilla – Pure vanilla extract will give the best flavor.
- Oat flour – Use certified gluten-free oat flour if needed.
- Leavening agents – Baking soda and baking powder.
- Salt – I always use fine sea salt in my recipes.
- Chocolate chips – Semisweet chocolate chips or chopped chocolate work best.
How to Make Tahini Chocolate Chip Cookies
- Make dough: Whisk together the tahini and olive oil, then add sugar, egg and egg yolk, and vanilla.
- Whisk dry ingredients: Blend together the oat flour, baking soda, baking powder, and salt, then add to the wet mix. with the chocolate chips.
- Chill: Refrigerate the cookie dough for at least 1 hour.
- Bake: Place the cookies on parchment-lined baking sheets and bake them at 325℉ for about 13-15 minutes until set.
Tips & Variations
You can change up these cookies a bit if you, throw in some nuts, adjust the flour, and more. Here are a few tips and variation suggestions to try when you make tahini chocolate chip cookies:
- Oat flour substitute – Swap sorghum or teff flour by weight for the oat flour. You can also try a 1:1 gluten-free flour substitute or use 1 cup of all-purpose or whole wheat pastry flour.
- Use butter – I love using olive oil in this recipe to keep it dairy-free, but I also love using unsalted butter for a richer, more buttery note. You could also use coconut oil for the olive oil.
- Chill the dough thoroughly – My preference is to make the cookie dough up to a day in advance of baking the cookies. This allows the gluten-free flour to fully hydrate. The cookies’ flavor will also be much deeper and more delicious the longer you can let the dough rest.
- Make refined sugar-free – Use coconut sugar in place of the granulated sugar and brown sugar.
- Add nuts – Stir in 1 cup of chopped walnuts to the cookie dough for a bit of crunch.
- Add coconut – Shredded sweetened or unsweetened coconut would also be a lovely addition to these tahini chocolate chip cookies.
- Different chocolate – For a sweeter touch, try milk chocolate chips instead of the semisweet chocolate, or even white chocolate chips.
These cookies keep well, and here’s how to store them:
- Counter – Place tahini chocolate chip cookies in an airtight container and store them on the counter for up to 5 days.
- Fridge – Keep cookies in an airtight container or sealable bag in the fridge for up to 7 days.
- Freezer – You can freeze chocolate chip tahini cookies in an airtight container or freezer-safe, sealable bag for up to 3 months. Defrost the cookies completely in the fridge before serving.
More Gluten-Free Cookie Recipes
Tahini Chocolate Chip Cookies
- ¾ cup tahini , stirred well
- 4 tablespoons olive oil , or unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 ¼ cups + 1 tablespoon gluten-free oat flour , 150 grams
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup semisweet chocolate chips
- In a large bowl, whisk together the tahini and olive oil. Whisk in the sugar, egg and egg yolk, and vanilla. In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Add the dry mix to the wet and stir well to combine. Stir in the chocolate chips.
- If at all possible, refrigerate dough for 12 hours. If you don’t have enough time, try to get at least an hour.
- Then heat oven to 325℉. Line baking sheets with parchment paper. Remove dough from fridge and scoop balls of dough about 1-2 teaspoons’ worth. Place on sheets at least three inches apart. Bake for about 13-15 minutes, until edges are set and lightly browned. Remove from oven and let cool completely on a rack, at least 15 minutes.