These gluten-free tahini chocolate chip cookies are like a warm hug on a rainy day, but with a delightful nutty twist. I stumbled upon this recipe during one of those endless TikTok scrolls—thank you, algorithm gods!—and it was love at first bite. It’s almost like they’ve got a secret ingredient, but really, it’s just the magic of tahini doing its thing.
Steps
- In a stand mixer, combine butter, tahini, granulated sugar, and brown sugar, mixing on medium speed for 2-3 minutes until the mixture becomes fluffy. If using a large mixing bowl, stir with a spatula to achieve the same texture.
- Stop the mixer and scrape down the sides of the bowl. Add the egg, egg yolk, and vanilla, then mix for another minute, ensuring the eggs are well incorporated by occasionally scraping down the sides.
- In a separate bowl, whisk together flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients until just combined, then fold in the chocolate chunks or chips. Avoid overmixing the dough.
- Cover the dough and refrigerate it overnight for best results. Preheat your oven to 325ºF (160ºC), and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Shape the dough into rounds using an ice cream scoop or your hands. Smaller cookies should be about 1 1/2 inches in diameter, while larger ones should be 2 inches. Place the rounds 3 inches apart on the baking sheets.
- Bake one sheet at a time on the middle rack, turning the sheet midway through for even baking. Cookies are done when edges are golden brown and centers remain pale. This takes about 12 minutes for small cookies and 14-15 minutes for larger ones.
- Once out of the oven, sprinkle the cookies with flaky sea salt and allow them to cool on the baking sheet. Repeat the baking process with any remaining dough.
- Store the cookies at room temperature for 2-3 days, although they are best enjoyed fresh. Unbaked dough can be refrigerated for up to a week or frozen for two months.
Ingredients
- 8 tablespoons (115g, 4 ounces) unsalted butter, softened
- 1/2 cup (120ml) tahini, well-stirred
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (150g) all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher or sea salt
- 2 cups (280g) bittersweet or semisweet chocolate chunks, or chips
- Flaky sea salt, such as Maldon or fleur de sel, for sprinkling
FAQ
- Can I substitute tahini with another nut or seed butter in this recipe?
- Tahini has a unique oil content that’s different from other nut and seed butters like peanut or almond. While the recipe is specifically designed for tahini, feel free to experiment and share your results, but be aware that the texture and flavor may vary.
- Should I use chocolate chunks or chips for the cookies?
- The recipe suggests using chocolate chunks for a gooey, oozing effect, but chocolate chips can be used if you prefer. If chopping your own chocolate, use the larger pieces for a more pronounced chocolate presence in each cookie.
- How should I store these cookies, and how long do they last?
- The cookies are best enjoyed the same day they’re baked. However, they can be stored at room temperature for two to three days. The dough can be refrigerated for up to a week or frozen for up to two months.
- Why is it recommended to refrigerate the dough overnight?
- Refrigerating the dough overnight helps to develop the flavors and improves the texture of the cookies. If you’re in a rush, you can bake them sooner, but for the best results, it’s worth the wait.
- What type of salt should be used for sprinkling on top of the cookies?
- Use flaky sea salt, such as Maldon or fleur de sel, to sprinkle on top of the cookies after baking. This adds a delightful contrast to the sweet and rich flavors of the chocolate and tahini.
Tips
- Chop Your Own Chocolate: For a richer taste and more satisfying texture, use a knife to chop a block of chocolate into large chunks instead of using pre-made chocolate chips. This ensures you get big, oozing pieces of chocolate in every bite.
- Refrigerate the Dough: To enhance the flavor and texture of the cookies, let the dough rest in the refrigerator overnight. This allows the flavors to meld and results in a chewier cookie.
- Monitor Baking Time: Use visual cues instead of relying solely on the timer. The cookies should be golden brown around the edges but remain pale in the center when they’re done. This ensures a perfectly baked cookie with a soft center.
- Add a Sprinkle of Flaky Salt: After baking, sprinkle the cookies with a bit of flaky sea salt. This enhances the chocolate flavor and complements the tahini’s savory notes, creating a balanced and delicious treat.
Equipment
- Stand Mixer – While you can mix the dough by hand, a stand mixer will make the process easier and quicker.
- Silicone Baking Mats – These are reusable and provide a non-stick surface for baking, as an alternative to parchment paper.
- Ice Cream Scoop – Useful for portioning out the cookie dough into uniform sizes.
