Tahini Chocolate Chip Cookies

20 Comments

These tahini chocolate chip cookies are so easy to make! You only need 4 ingredients to make these sweet and chewy chocolate chip cookies!

4-ingredient Tahini Chocolate Chip Cookies by Ashley of MyHeartBeets.com

4-ingredients. Warm chewy cookies. Melty chocolate chips.

This, my friends, is what happens when Ashley Thomas finds a half-empty jar of tahini in her fridge. She makes herself a batch of tahini chocolate chip cookies and then speaks in the third person…

So I’m like 89 percent sure that most people would choose to make hummus with their leftover tahini – and while that’s a great choice (especially if you make my artichoke hummus), I say: make dessert!

The best part about this recipe is that it calls for a few pantry ingredients and is so simple to make! Here’s what you’ll need:

  • tahini
  • coconut sugar
  • eggs
  • chocolate chips

That’s it!

4-ingredient Tahini Chocolate Chip Cookies by Ashley of MyHeartBeets.com

Tahini + Chocolate

I love using tahini in desserts – especially when paired with chocolate. Mmmmhmmm. You can find my salty sesame chocolate bark and salted tahini freezer fudge on the blog – both of which are delicious. Today, I’m sharing a new tahini dessert recipe that calls for just 4 ingredients! My tahini chocolate chip cookies are nut-free (obviously?) because they’re made with tahini, which is made of sesame seeds.

I use dairy-free organic chocolate chips to make these cookies, but you can easily chop up a chocolate bar and use chocolate chunks instead. Whatever you use, as long as there is chocolate – these cookies will taste good. They’re actually excellent without chocolate too… but let’s be honest, everything is better with chocolate.

4-ingredient Tahini Chocolate Chip Cookies by Ashley of MyHeartBeets.com

Something to know – when you mix the ingredients together, you’ll end up with a dough that’s super sticky and looks kind of like toffee or caramel. If you’re like me, it’ll take everything you’ve got not to eat it raw. Use a cookie scoop to get the dough from your bowl onto a parchment-lined baking sheet.

If you don’t have a cookie scoop, you can use two spoons but it’ll be harder. I highly recommend getting a small cookie scoop – I use mine ALL the time (which also tells you how often I make cookies).

Suggested

This small cookie scoop is a must-have when making cookies. It makes scooping dough much easier.

4-ingredient Tahini Chocolate Chip Cookies by Ashley of MyHeartBeets.com

Tahini Chocolate Chip Cookies

4-ingredient Tahini Chocolate Chip Cookies by Ashley of MyHeartBeets.com

Tahini Chocolate Chip Cookies

5 from 3 reviews
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Ingredients
 

Instructions
 

  • Preheat oven to 350°F.
  • Add all of the ingredients to a large bowl and mix using an electric hand mixer until well combined. The mixture will be very sticky.
  • Fold in the chocolate chips (if using).
  • Using a small cookie scoop, place the dough onto a parchment-lined baking sheet. Wet your fingers and use them to flatten the cookie if needed. Repeat until the dough is done.
  • Bake at 350°F for 10 minutes.
  • Allow the cookies to cool on a wire rack.
  • Store in an air-tight container on the counter for 3-4 days.

Notes

You will want a cookie scoop for this recipe, as the dough is very sticky.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Kathy says

    5 stars
    Mine weren’t pretty, but so delicious and easy to make. Next time, I think I will chill the dough before measuring it out. I also won’t flatten it as much. I will be making these again!

  2. Bonnie says

    I finally made this tonight after having thus bookmarked for a while. I cut back the sugar by about 2 tbsp because I always find baked goods too sweet. With 70% dark chocolate squares cut into chunks, it worked out nicely. Mine aren’t as photogenic, but it was nice to have a very simple and quick recipe to satisfy a hankering late in the evening. I have to admit I have never had tahini on its own and the closest I’ve come to eating that much sesame is those sesame snaps I used to get at the corner store once in a while as a kid. I’m still adjusting to the dominant sesame flavour, but the gooey-fresh-from-the-oven cookies we sampled were lovely.

    Thanks again for another keeper!

    • Bonnie says

      Now I realize why mine were kinda ugly looking. The second batch turned out just right because the sugar finished dissolving while it sat. They also spread out more flat because the mixture warmed a bit and it went on a hot pan. My tahini (jar says Tahina) was in the fridge because I figured it could go rancid. The cold eggs and tahini combined made a perfect storm. I think I’ll still change the way I mix them next time and put the sugar and eggs together first. Still worth making again. My husband won’t stop eating them, so I’m glad they are small! And as noted before, it makes a lot of little cookies. I managed to get 21!

  3. Jay says

    5 stars
    lol mine didn’t work, well sort of… I decided to make my own tahini for the first time ever…. added to much oil – 3 tablespoons to my 1 cup of blended roasted sesame seeds, so i never had a sticky biscuit mixture. I just poured it onto one big pan! It took ages to cook and all the chocolate chips melted into the mixture but still it tasted GREAT. I hate that kitchen area and try hard not to go anywhere near it but thanks to Ashley it’s getting a lot lot easier.

  4. Shauna says

    5 stars
    Oh my wow! These are so good! I needed something to use up my leftover tahini, and this was perfect. I have never made a cookie out of so few ingredients, not successfully anyhow. I am pretty sure nobody in my house noticed these were special (read: healthier alternative) in any way, they were just gobbled up like any other sweet snackable I set out 🙂

    I got about 18 cookies with a Tbsp size scoop, and the dough was a lot easier to work with when slightly chilled. Baked on a stoneware baking sheet with parchment gave them nice crispy bottoms and tops with a divinely soft center <3

    • My Heart Beets says

      Shauna, that’s awesome!! It makes me so happy to hear that no one knew these were “special” cookies, lol. And thanks for sharing the tip about chilling the dough!

  5. Becki K says

    Ok. This absolutely has to be said so everyone, listen up!!!

    In over 3yrs of grain, gluten, dairy, soy and refined sugar free living, I have been hunting for a cookie recipe that actually resembles a genuine cookie, and have also been experimenting with my own recipes too. However, I’ve never quite reached that crispy on the outside, smooshy and gooey on the inside, perfect cookie-like texture I’ve been searching for, and no recipe I’ve tried has achieved it either…..they all seem to crumble apart and be extremely dry. The kind of cookie where you eat it because it’s sweet, but you’re not quite sure exactly what it is you’re eating?!

    UNTIL NOW!!!!!!!! ……I just whipped up a batch of these AMAZING tahini choc chip cookies (I used two bars of chopped up Ombar Mylk chocolate with coconut and vanilla centres…..so good!!) and oh….my…..word. This recipe really is the pinnacle of cookieness!!!

    I baked them for 13 mins not 10, probably because they’re massive (I don’t have a cookie scoop so just blobbed the mixture onto the tray with a spoon instead lol) and am absolutely ecstatic with how they’ve turned out!! I can’t wait for my sweet husband to get home and taste one, he’s going to be over the moon!!

    THANK YOU so much Ashley…..you are such a superstar!! Another My Heart Beets favourite to be replicated (probably on a far too regular basis :p ) xxxxxxx

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