Tahini Chocolate Chip Cookies Recipe

Soft, nutty, and sweet enough! These delectable tahini chocolate chip cookies have a backstory. What else? No butter! Without butter, rich, vegan tahini paste adds a mild nutty flavor to chocolate chip cookies, making them even better. 

Ingredient

– 1 cup tahini (8 ounces), I used Soom Tahini – ½ cup granulated sugar – ⅔ cup brown sugar – 2 large eggs – 2 teaspoons vanilla extract – 1 ¼ teaspoon kosher salt – ¾ teaspoon baking soda – ½ teaspoon ground cinnamon more for dusting – 2 cups all-purpose flour – 1 ½ cup bittersweet chocolate chips I used 60% Cacao bittersweet chocolate chips by chiradelli

Direction

Set a rack in the middle of the oven and heat it to 375 degrees F. Take two big baking sheets and line them with paper.

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Mix tahini, sugar, and brown sugar in a large bowl. For two minutes, stir with a wooden spoon until crumbly but thoroughly mixed.

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Pour in eggs, 3 tablespoons cold water, and vanilla. Add another 2 minutes of mixing until smooth and fudgy.

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Mix in salt, baking soda, and ground cinnamon. Mix flour in. Add chocolate chips and mix thoroughly.

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Place heaping 1 teaspoons of dough 2 inches apart on prepared sheet pans. Using a wet spoon, gently flatten the tops of cookie dough parts (approximately ½ inch thickness is ideal).

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For soft or crispy cookies, bake on the center rack for 8–11 minutes. For soft cookies, remove them after 8 or 9 minutes and allow them cool on the sheet pan before transferring to a wire rack. Finish cooling cookies on pans.

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Before serving, sprinkle with more ground cinnamon (this step is optional).

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also see

also see

Easy Frozen Yogurt Recipe