These Tahini Chocolate Chip Cookies are a nutty twist on a classic favorite. Creamy tahini and finely ground walnuts add depth of flavor, while dark chocolate chips bring rich indulgence. With a sprinkle of flaky sea salt, these cookies strike the perfect balance of sweet, salty, and chewy.

Why You’ll Love This Recipe

These cookies are soft, chewy, and deeply flavorful with a unique nuttiness from tahini and walnuts. The richness of dark chocolate balances the earthy tahini, while a pinch of sea salt enhances every bite. They’re easy to make, freezer-friendly, and perfect for both cookie lovers and adventurous bakers.

Tahini Chocolate Chip Cookies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 tablespoons unsalted butter, room temperature
1/2 cup tahini, stirred
3/4 cup granulated sugar
1/3 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/4 cup quick-cooking oats
1/4 cup walnuts, finely ground
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups chopped 60% chocolate bar (or chocolate chips)
Maldon sea salt flakes, to taste

directions

In a stand mixer, beat butter, tahini, granulated sugar, and brown sugar on medium speed for 2–3 minutes until fluffy.
Scrape down the sides of the bowl. Add the egg and beat for 1 minute. Then add the egg yolk and vanilla, and beat until smooth.
In a separate bowl, whisk together flour, oats, ground walnuts, baking soda, and salt.
With the mixer on low speed, slowly add the dry ingredients to the wet mixture until just combined. Fold in chocolate chips without overmixing.
Scoop dough into 1 1/2-inch balls. Cover and refrigerate overnight, or freeze for 1 hour if short on time.
Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment paper.
Arrange dough balls at least 3 inches apart. Bake for 13–14 minutes, or until edges are golden and centers are set.
Remove from oven and sprinkle immediately with Maldon sea salt. Let cool slightly before transferring to a wire rack.

Servings and timing

This recipe makes about 22 cookies.

Prep Time: 20 minutes
Chill Time: 12 hours
Cooking Time: 14 minutes
Total Time: 12 hours 34 minutes
Calories: Approximately 210 kcal per cookie

Variations

Nut-Free: Replace walnuts with ground sunflower seeds or omit entirely.
Espresso Boost: Add 1/2 teaspoon espresso powder to deepen the chocolate flavor.
Double Chocolate: Mix in 2 tablespoons of cocoa powder for a richer base.
Orange Zest: Add 1 teaspoon of orange zest for a citrusy twist.
Tahini Swirl: Reserve 2 tablespoons of tahini to swirl into the top of each dough ball before baking.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.

To freeze, store baked cookies in a zip-top bag for up to 2 months. Reheat in the microwave for 10–15 seconds to soften.

FAQs

Can I use natural tahini?

Yes, just make sure it’s well-stirred and not too runny.

Do I have to chill the dough overnight?

Chilling enhances flavor and texture, but a 1-hour freeze can work in a pinch.

Can I use regular oats instead of quick oats?

Quick oats are recommended for a finer texture, but regular oats can be pulsed in a blender briefly.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure oats are certified gluten-free.

Can I skip the walnuts?

Yes, the cookies will still be delicious without them.

What kind of chocolate works best?

60% dark chocolate bars or high-quality chips balance the tahini well.

How do I prevent the cookies from spreading too much?

Ensure the dough is properly chilled and the baking sheet isn’t warm.

Can I freeze the dough?

Yes, scoop into balls, freeze, and store in a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes.

What can I substitute for brown sugar?

Use coconut sugar or increase the granulated sugar slightly, though flavor and texture may change.

Are these cookies soft or crunchy?

They are soft and chewy with crisp edges.

Conclusion

Tahini Chocolate Chip Cookies are an elevated twist on a timeless treat. Nutty, rich, and satisfyingly chewy with dark chocolate chunks and sea salt flakes, these cookies are sure to become a new favorite for cookie lovers and tahini fans alike.

Jessica