Chewy Tahini & Dark Chocolate Chip Cookies (Dairy-free)

There is no one person that doesn’t like a chocolate chip cookie.

At least, not in my experience.

So I’m pretty sure you will love these too!

Tahini and dark chocolate are lovingly married in these cookies. What a combo!

a stack of tahini and dark chocolate chip cookies
one giant chewy tahini dark chocolate chip cookie

Incredible sweet, salty and nutty flavors + the harmony of the bitter chocolate and lovely, crunchy textures.

That is what you can expect, if you decide to make these. 😉

They are also really easy to make with only a couple minutes of baking in the oven.

tahini and dark chocolate chip cookie flatlay straight out of the oven

What the heck is tahini, though, you may ask?

It is basically a sesame paste, and is one of the main ingredients used in hummus. But in this recipe, it is actually a substitute for butter, making it a dairy-free cookie.

Unlike my other recipes, this one is not entirely sugarfree. I did use about half a cup worth of brown sugar in total, just to get that crispy, caramel-y goodness.

I promise, though, that the other wholesome ingredients in these cookies make up for that little amount of sugar.

ingredients shot for tahini and dark chocolate chip cookies
a stack of dark chocolate chip cookies with a spoonful of tahini on the side

As for the baking time, I advise you to make a few test cookies first and see which one you like best. 9 minutes in the oven is my absolute favorite, but if you like your chocolate chip cookies firmer, keep baking up until 11 minutes or so.

Happy baking! And please tag me on Facebook or Instagram, if you do make these, I’d love to see what you’ve created!

With love,


Chewy Tahini-Dark Chocolate Chip Cookies (Dairy-free)

a stack of dark chocolate chip cookies with a spoonful of tahini on the side

Prep time: 20 min
Baking: 9-11 minutes per sheet pan
Total: 60 min
Yield: 28 large cookies


  • 1 cup (230 g) tahini
  • 2/3 cup (140 g) erythritol
  • 1/2 cup (85 g) brown sugar
  • 6 Tbs (75 ml) pure maple syrup
  • 2 large eggs
  • 3 Tbs cold water or cold almond milk
  • 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/2 cup (200g) whole wheat flour (highly recommend for that nutty flavor!)
  • 1/2 cup (45 g) oats
  • 7 oz. (200 g) dark chocolate chips or chunks (at least 80% cacao content)


  1. Preheat oven to 190 ℃ / 370 F and line a sheet pan with (reusable) parchment paper.
  2. In a bowl, beat together tahini and sweeteners (erythritol, brown sugar, maple syrup) with an electric mixer. The mixture will be a bit crumbly at first.
  3. Add in eggs and water or almond milk and mix for a couple of minutes. Now your mixture should be glossy.
  4. In another bowl sift together your dry ingredients: whole wheat flour, salt and baking powder and add to the other bowl to mix until combined.
  5. Then add chocolate chips and oats too and mix well. It will be a thick, sticky dough.
  6. Use a tablespoon or an ice cream scoop to portion out the dough onto the sheet pan (about a rounded tablespoon of dough per cookie).
  7. Dip your finger in water to spread out the cookies so that they don’t stick to your hand. Note: the cookies should be rather flat before you pop them in the oven as they rise a bit while baking.
  8. Bake for at least 9 minutes (that’s my favorite texture!) or continue baking until the edges and the top are brown.
  9. Enjoy! 🙂

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