Tahini Chocolate Chip Cookies

4.99 from 89 votes

These Chocolate Chip Tahini Cookies have a Middle Eastern twist by swapping half the butter in traditional chocolate chip cookies with tahini (sesame paste)

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Tahini chocolate chip cookies are one of my favorite chocolate chip cookie recipes. Instead of using only butter to make the cookies, swap half the amount for tahini – a sesame seed paste popular in Middle Eastern cooking. It adds a slight savory taste to your chocolate chip cookies, similar to adding sea salt, tahini makes them flavorful and irresistible.

Close up shot of many tahini chocolate chip cookies on a parchment paper background
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Sesame seed paste has a slightly salty taste to it, which is a wonderful complement to the sweet buttery taste of chocolate chip cookies. It does give these tahini chocolate chip cookies a small hint of savory flavor.

“Since I grew up in the Middle East, this recipe is so close to the heart. They’re so delicious that you can’t stop at just one! Love love love them!”Maneka

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Chocolate
Skill Level: Intermediate


  • Unique Flavor Fusion: A blend of delicious flavors – rich butter, nutty tahini, and sweet chocolate chips truly make these cookies a unique treat.
  • Balanced Sweetness: This recipe strikes a balance between sweet and savory, making it perfect for those who enjoy a diverse flavor profile.
  • One Of A Kind: The effort and patience that goes into making, chilling, and then baking is well worth the wait for this unique tahini cookie.

Ingredients to make tahini chocolate chip cookies

Ingredients needed for the recipe
  • Butter: Use unsalted butter for this recipe.
  • Tahini: Tahini is a sesame seed paste and it adds a wonderful flavor to these chocolate chip cookies.
  • Cane sugar: I prefer to use cane sugar, which is less processed, but you can use granulated.
  • Light brown sugar: The molasses in the brown sugar adds a rich sweetness to each bite.
  • Egg: To bind the ingredients together.
  • Vanilla extract: For flavor and sweetness.
  • Flour: Use all purpose flour in this recipe.
  • Baking soda: To allow your cookies to rise when they are baked.
  • Chocolate chips: I love the flavor of bittersweet chocolate chips, but you can use semi-sweet or milk if you prefer.
  • Nut Butter: While tahini is a prominent ingredient in this cookie, you could replace it with a creamy almond butter, peanut butter, or another nut butter of your choice.
  • Nutty Crunch: Chop and add your favorite nuts like pecans, walnuts, or almonds for extra crunch.
  • Warm Spices: Bring these cookies with you to the cooler seasons by adding warm spices like cinnamon, nutmeg, or a premade pumpkin or apple pie spice.
  • Chocolate: Dark, milk, or white chocolate chips would all be equally delicious. Bittersweet chocolate is a happy medium between milk and dark chocolates. 
  • Flaky Salt: Once baked, top your cookies with a pinch of flaky salt for a delicious sweet and salty bite.


How to make tahini chocolate chip cookies

  • Beat together the tahini, butter, and sugars until fluffy. Mix in the eggs and vanilla. Then add the dry ingredients on top and continue mixing until well combined.
  • Fold in the chocolate chips and then cover and refrigerate for best results.
2 image collage to show the cookie dough in a stand mixer and then with the chocolate chips
  • When you’re ready to bake, place balls of the cookie mixture onto a baking sheet, keeping space between them.
  • Bake until the edges are golden brown and allow them to rest before tasting one!
2 image collage to show the cookies before and after baking

“These are so tasty! I was a little apprehensive at first, but followed the recipe exactly, and they turned out great! Leave them in a bit longer if you want it less gooey in the center!”Carol

Tips for making the best chocolate chip tahini cookies

  1. Store the cookie batter in the fridge for 24 hours before baking. If you’re impatient, give it at least 2 hours. This helps the fat in the butter and tahini to solidify so they make a more moist cookie
  2. Use less tahini if you are skeptical of it in these cookies or unsure if you’ll like it. Try just 2 or 4 tablespoons and substitute the rest with softened butter.
  3. Don’t over mix the cookie batter when you add the flour. The dry ingredients should be just combined. Over mixing can cause the gluten to develop and your cookies will turn out tough and chewy.
  4. Buy high quality tahini. Make sure the sesame seed paste is the only ingredient in the tahini and look for lighter colored tahini when possible. The ones imported from the Middle East like this tahini brand tend to have great taste and consistency.

What to serve with your cookies

Stack of chocolate chip cookies on a plate with glass of milk in the background

How to store

How long will tahini chocolate chip cookies last in the fridge? Once your cookies have cooled, place them into an airtight container. They will keep well for 3 to 4 days at room temperature and up to a week in the fridge.

Can I freeze tahini cookies? Yes, these freeze really well. Place them into a freezer-safe container with the layers separated by parchment. They will keep well for up to 3 months and can be thawed at room temperature on a cooling rack.

Frequently asked questions

Why add tahini to cookies?

Tahini is essentially sesame seed butter. It’s an oily paste, similar to natural peanut butter in texture, so its a great way to add moisture to your baked goods. It’s nutty and creamy and so good!

Why did my cookies turn out dry and crumbly?

Overbaking or using too much flour can result in dry and crumbly cookies. Ensure you follow the recommended baking time, keeping an eye on them towards the end. Take care to measure the flour correctly. The smallest amount of extra flour can result in dry cookies.

How do I choose the best tahini for baking?

The best tahini for baking is one that is made with just two ingredients. Your best bet is to go with a tahini that you’re familiar with and that you like. If you’re unsure, feel free to test out a few different brands. Keep in mind that tahini is slightly bitter, so think about how that flavor is going to mesh with your tahini chocolate chip cookies.

Close up shot of cookie with bite taken out

These tahini chocolate chip cookies are slightly crunchy on the outside, super chewy on the inside, and totally chocolatey all over. You’re going to be obsessed! Sweet enough to kick that craving, and delicious enough to want to share. It’s the unique cookie combination you never knew you needed!

If you make this feel good Tahini Chocolate Chip Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Tahini Chocolate Chip Cookies

These Chocolate Chip Tahini Cookies have a Middle Eastern twist by swapping half the butter in traditional chocolate chip cookies with tahini (sesame paste)
5 from 89 votes
Servings 24 servings
Course Dessert, Snack
Calories 202
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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  • In the bowl of a stand mixer, beat the butter, tahini, cane sugar and brown sugar on medium speed for 2 to 3 minutes, or until fluffy.
  • Add the egg, egg yolk and vanilla extract and beat for 1-2 minutes, until the eggs are incorporated.
  • In a small bowl, whisk together the flour, baking soda, and sea salt.
  • With the mixer on low speed, add the dry ingredients until just combined, then fold in the chocolate chips. Cover the dough and refrigerate overnight.
  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-15 minutes or until cookies are firm and slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.


Shopping: You can find tahini in Middle Eastern stores or many common grocery stores as well.
Preparation: For best results, store the cookie batter in the fridge for 24 hours before baking. If you’re impatient, give it at least 2 hours.
Storage: These cookies will keep in an airtight container for 3 to 4 days at room temperature or in the fridge for up to a week.


Serving: 2g, Calories: 202kcal, Carbohydrates: 22g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 158mg, Potassium: 132mg, Sugar: 13g, Vitamin A: 140IU, Vitamin C: 0.2mg, Calcium: 60mg, Iron: 0.7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert, Snack

Rate and comment

Recipe Rating


  1. Areen says:

    They turned out great.

    1. Yumna J. says:

      So happy to hear that you liked it!

  2. Sam says:

    Could you make these GF with almond flour? Or would it ruin the consistency of the dough/cookie?

    1. Yumna Jawad says:

      I have yet to try that, so let me know how it turns out if you give it a try!

    2. Belal says:

      Yes. 1 to 1 sub for almond flour worked perfectly.

      1. Yumna Jawad says:

        That is perfect! Great to note!

  3. Louise Dessertine says:

    What are the quantities for the tahini cookies?

    Thank you🌹, Louise

    1. Yumna Jawad says:

      All the ingredients and measurements can be found on the recipe card at the bottom!

  4. Heidi says:

    Just made these! Wonderful. They are on the top of my list.

    1. Yumna Jawad says:

      Wow, thank you so much! That’s such an honor!

  5. Monica says:

    I was very happy with the taste of these cookies using tahini in place of half the butter. It did not have the strong taste I was worried about and the texture was perfectly chewy (used a bit less tahini and a bit less vanilla). Ate 4 cookies in one day!!!

    The only suggestion is to delete the instruction to preheat the oven at the beginning of the recipe to match the preparation notes. I put oven on preheat then realized once done mixing the ingredients that the recipe reads “cover the dough and refrigerate overnight.” 4.5 stars.

    1. Yumna J. says:

      Thank you so much! I’ll definitely take a look over that.

  6. Pelin says:

    Thank you for the recipe for the tahini chocolate chips cookies! It is delicious and so soft ☺️

    1. Yumna J. says:

      You’re so welcome!!

  7. Silvia says:

    could I make my own tahini in my home? Could you bring us the recipe?

    1. Yumna J. says:

      Yes, you could! There are some great options if you search “homemade tahini recipe”.

  8. silvia says:

    I want to know if the dough, with baking soda resting all night, will not spoil or the effect of the baking soda will disappear.

    1. Yumna J. says:

      It should be fine if the dough is covered and refrigerated overnight.

  9. Nancy says:

    Tried these and they worked a treat!

    1. Yumna J. says:

      That’s perfect! Yay!!

  10. Neha says:

    Can you share the metric measurement? In grams

    1. Eliseo says:

      Hello, I would like to have the full recipe in metric measurements, please!

      Thank you in advance,

  11. Ayah says:

    Love it, my kids loved it.
    Win win recipe for the family!

    1. Yumna J. says:

      I’m so happy you all enjoyed it! Yay!

  12. B D says:

    Thank you so much for this wonderful recipe! My kids absolutely loved these cookies! Will definitely be trying some of your other recipes!!

    1. Yumna J. says:

      I’m so glad they enjoyed it too! Hope you love the other recipes!

  13. Ruth says:

    Dear Yumna,

    Do you think I could replace the butter with sunflower oil ? Or put more thina instead? Or coconut oil? Vegan problems… 😅😁

    1. Yumna Jawad says:

      Yes, I think that would work or even vegan butter like Califia Farms

  14. Maneka says:

    Since I grew up in the Middle East, this recipe is so close to the heart. They’re so delicious that you can’t stop at just one! Love love love them!

    1. Yumna Jawad says:

      Thank you so much for sharing that!! I’m so glad you enjoyed the recipe 🙂

  15. Hanah says:

    Is it possible to make these without a mixer?

    1. Yumna Jawad says:

      Yup, it’s possible to do it without a mixer. Just make sure the batter is well mixed. 🙂

  16. Carol says:

    These are so tasty! I was a little apprehensive at first, but followed the recipe exactly and they turned out great! Leave them in a bit longer if you want it less gooey in the centre!

    1. Yumna Jawad says:

      Yay! So happy you liked the cookies. Thanks so much for the feedback 🙂

  17. Amy says:

    We made these and loved them. I never thought to use tahini in cookies before.