Tahini Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

These easy tahini chocolate chip cookies have crispy edges, a chewy inside and are filled with plenty of chocolate. A delicious sweet treat, these cookies are also gluten-free and dairy-free. Go bake a batch today!

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Delicious Tahini Cookies

If you’ve never thought to combine tahini in cookies before, it’s time to think again!

Tahini is basically a smooth creamy paste made by grinding hulled sesame seeds – think of it as the Middle Eastern equivalent to peanut butter, just with a slightly nuttier flavor that’s also a little more bitter.

A key ingredient in Middle Eastern cooking, tahini is commonly used in savory dips such as hummus and baba ganoush, although the sesame paste has become more popular in baking in recent years.. and that’s where these tahini cookies come in!

It’s similar to making cookies with almond butter or peanut butter, but using tahini instead. Tahini brings a nutty flavor to regular chocolate chip cookies, and that’s what we’re making today!

With crispy edges and a chewy center, and studded with dark chocolate chips, these chocolate chip tahini cookies are a delicious way to satisfy your chocolate cravings!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making these delicious tahini chocolate chip cookies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the cookie dough is simply a matter of mixing the dry and wet ingredients together, before forming dough balls, chilling the dough and then baking!
• Totally Gluten-Free & Dairy-Free: The best part is that these these easy tahini cookies are 100% gluten-free and dairy-free too. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for these tahini chocolate chip cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Tahini: Make sure to use a brand of tahini that is not bitter, and to stir the sesame seed paste very well before using.
• Sugar: I used a mix of dark brown sugar and sugar. However, feel free to use light brown sugar or coconut sugar if you prefer.
• Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in.
• Vanilla Extract: I like using a bit of vanilla extract for extra flavor, and recommend adding it.
• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Soda and Baking Powder: For helping the cookie dough rise, I used a mix of both 1/2 teaspoon baking soda and 1/2 teaspoon baking powder. Alternatively, you may use 1 teaspoon of baking powder directly instead.
• Cinnamon: I like a sprinkle of ground cinnamon for taste. However, if you’re not a fan of cinnamon, feel free to leave it out.
• Chocolate: I used dairy-free chocolate to keep this recipe dairy-free (either chocolate chips or chocolate chunks will work). However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.
• Pecans: I like adding chopped toasted pecans, but you can easily use other types of nuts (such as almonds, walnuts, or pistachios) if you prefer.
• Sea Salt: I like adding a pinch of flaky sea salt for a salty contrast to the sweetness of the chocolate. However, if you rather not have salt in your sweet snacks, feel free to leave it out.

How to Make Tahini Chocolate Chip Cookies (Step by Step):

Brown Butter and Mix Wet Ingredients

Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly. Once it turns golden and smells nutty, remove the saucepan from heat. Let the melted browned butter cool for 5 minutes.

Mix Wet Ingredients: In a large bowl, whisk the brown butter, tahini, dark brown sugar, and sugar until smooth. Add the egg, egg yolk, and vanilla, whisking until well combined.

Combine Wet and Dry Ingredients to Form Dough

Whisk Dry Ingredients: In a separate bowl, combine the gluten-free 1:1 baking flour, xanthan gum (if using), baking soda, baking powder, salt, and cinnamon.

Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture. Stir in chopped dark chocolate, toasted sesame seeds, and toasted pecans.

Shape Dough into Balls, Chill and Bake

Form Dough Balls and Chill: Scoop the dough balls (2 tablespoons of dough per ball) and place the dough balls on a baking sheet. Chill the dough balls in the fridge for 15-20 minutes (this keeps them thick and chewy).

Bake: Preheat oven to 350F (175C) and line 1 or 2 large baking sheets with parchment paper. Place dough balls 2 inches apart on the lined cookie sheet and bake for 8-10 minutes, until the cookies are golden brown at the edges but still soft and chewy in the center. Sprinkle with flaky sea salt while warm. Let the baked cookies sit for 5 minutes before transferring to a wire rack.

Dish by Dish Tips:

• Storing: To store, place the cooled gluten-free tahini cookies in an airtight container and store at room temperature for up to 3 days.
• Vary Cookie Size: This recipe makes 15 regular-sized cookies, but you can always make smaller or larger cookies if you prefer.

Gluten-Free Chocolate Chip Recipes to Bake:

• Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Chocolate Chip Banana Bread (Gluten-Free, Dairy-Free)
• Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Easy Skillet Cookie (Gluten-Free, Dairy-Free)

Other Gluten-Free Cookies You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Tahini Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 15 cookies 1x
• Diet: Gluten Free

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Description

Made with nutty brown butter, these easy tahini chocolate chip cookies have crispy edges, a chewy inside and are filled with plenty of chocolate. A delicious sweet treat, these cookies are also gluten-free and dairy-free. Go bake a batch today!

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted dairy-free butter
• 1/2 cup tahini
• 3/4 cup dark brown sugar, packed
• 1/4 cup sugar
• 1 large egg + 1 yolk (for extra richness)
• 2 teaspoons vanilla extract
• 1 1/4 cups gluten-free 1:1 flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 ounces dairy-free chocolate, chopped
• 1/3 cup chopped toasted pecans
• Flaky sea salt, for finishing

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Instructions

1. Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly. Once it turns golden and smells nutty, remove the saucepan from heat. Let the melted browned butter cool for 5 minutes.
2. Mix Wet Ingredients: In a large bowl, whisk the brown butter, tahini, dark brown sugar, and sugar until smooth. Add the egg, egg yolk, and vanilla, whisking until well combined.
3. Whisk Dry Ingredients: In a separate bowl, combine the gluten-free 1:1 baking flour, xanthan gum (if using), baking soda, baking powder, salt, and cinnamon.
4. Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture. Stir in chopped dark chocolate, toasted sesame seeds, and toasted pecans.
5. Chill the Dough: Scoop the dough balls (2 tablespoons of dough per ball) and place the dough balls on a baking sheet. Chill the dough balls in the fridge for 15-20 minutes (this keeps them thick and chewy).
6. Bake: Preheat oven to 350F (175C) and line a large baking sheet with parchment paper. Place dough balls 2 inches apart on the lined baking sheet and bake for 8-10 minutes, until the cookies are golden at the edges but still soft and chewy in the center.
7. Finish & Cool: Sprinkle with flaky sea salt while warm. Let sit for 5 minutes before transferring to a wire rack.

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Tahini: Make sure to use a brand of tahini that is not bitter, and to stir the tahini very well before using.

Sugar: I used a mix of dark brown sugar and sugar. However, feel free to use light brown sugar if you prefer.

Eggs: Eggs are necessary for binding the ingredients together, so make sure to add them in.

Vanilla Extract: I like using a bit of vanilla extract for extra flavor, and recommend adding it.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Soda and Baking Powder: For helping the cookie dough rise, I used a mix of both 1/2 teaspoon baking soda and 1/2 teaspoon baking powder. Alternatively, you may use 1 teaspoon of baking powder directly instead.

Cinnamon: I like a sprinkle of ground cinnamon for taste. However, if you’re not a fan of cinnamon, feel free to leave it out.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Pecans: I like adding chopped toasted pecans, but you can easily use other types of nuts (such as almonds, walnuts, or pistachios) if you prefer.

Sea Salt: I like adding a pinch of flaky sea salt for a salty contrast to the sweetness of the chocolate. However, if you rather not have salt in your sweet snacks, feel free to leave it out.

Storing: To store, place the cooled gluten-free tahini cookies in an airtight container and store at room temperature for up to 3 days.

• Prep Time: 15 mins
• Chilling Time: 20 mins
• Cook Time: 10 mins
• Category: Cookies
• Method: Baking
• Cuisine: American