Tahini Chocolate Chip Cookies

4.99 from 80 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 the cookies similar to adding sea salt and makes them so flavorful and irresistible!

Close up shot of many tahini chocolate chip cookies on a parchment paper background

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 flavorful.

Ingredients & substitutions

  • 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.
Ingredients needed for the recipe


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

Tips for making these 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.
Stack of chocolate chip cookies on a plate with glass of milk in the background

Frequently asked questions

How long do they keep?

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 you freeze them?

Yes, these freeze really well. Place them into a freezer safe contianer 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.

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!

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!

Close up shot of cookie with bite taken out

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!

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 80 votes
Servings 24 servings
Course Dessert, Snack
Calories 202
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes




  • 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.


Source: Recipe adapted from David Lebovitz
Shopping: You can find tahini in Middle Easter 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. 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.

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

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

      Thank you in advance,

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

  5. Dear Yumna,

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

  6. 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!

  7. 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!