Choc Chip Tahini Cookies

Tahini is a nutty, rich paste that's versatile enough for salad dressing, dip and even desserts. I always have a big jar in my pantry, ready for hummus, roasted veggies or some other delicious creation.

This recipe is for Choc Chip Tahini Cookies, which aren't really soft or chewy, but have a unique, crumbly texture that's just delightful. They're easy to make and freeze well, and can be made as big or as small as you like! 


  • 120g vegan butter
  • 65g caster sugar
  • 50g brown sugar
  • 115g hulled or unhulled tahini
  • 155g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tbs soy milk
  • 200g vegan chocolate chips, or chocolate cut into small pieces
  • Sea salt and sesame seeds, to taste


  • Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer at the ready.
  • Beat until well mixed, then add tahini and beat until smooth.
  • Add flour, baking powder, bicarbonate of soda and salt and beat until just combined.
  • Add milk and chocolate, and use a spatula to mix together.
  • Wrap dough in baking paper or cover the bowl with a tea towel. Place it in the refrigerator to rest for 30 minutes.
  • Preheat the oven to approximately 180 degrees Celsius and line one or two baking trays with baking paper.
  • Remove the dough from the refrigerator, and use an ice-cream scoop to spoon out the dough. I use two scoops per cookie, but you can make them smaller.
  • Press the dough down slightly and be sure to leave plenty of space between cookies as they will spread, then sprinkle with sesame seeds and salt (optional).
  • Bake for approximately 20 minutes, then remove from the oven.
  • Enjoy warm or store in an airtight container at room temperature until ready to use.

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