Tahini Chocolate Chip Cookies


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).


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 4 reviews
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  • 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.


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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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

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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  1. Lani says

    5 stars
    So I’ve been making these amazing cookies since I found your recipe back in 2019! I made them for every party I could think of because they are so simple and delicious! I ended up finding out I had an egg allergy in 2022 and I literally started dreaming about these cookies and how I could make them vegan/egg free and I wasn’t sure it was possible, but I finally tried it out today and it worked perfectly!

    I made 2 chia eggs (ground chia and water) to substitute for the eggs and then I added 1 tablespoon of arrowroot powder. I had run out of coconut sugar when I made it so I mixed cane sugar and maple syrup to mimic coconut sugar and it is perfection! Mine took about 15 minutes in the oven to get that perfect browning but they taste just like the original I used to make!

    So excited to bring these to my friends and have them try them out and now I can share with even more friends that are vegan 😉
    Love your recipes!’

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