Tahini Chocolate Chunk Cookies

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These tahini chocolate chunk cookies are nutty, chewy, and packed with melty chocolate pockets! The tahini adds a subtle, toasty richness that takes classic cookies to the next level, while a touch of flaky sea salt balances the sweetness perfectly.

Prep Time10

Cook Time12

Chill Time30

Total Time52

Course: Dessert

Servings: Cookies

Calories: 230kcal

Author: Natalie Marie

Ingredients

¼ cup vegan butter, melted
⅓ cup cane sugar
2 tbsp brown sugar
1 tsp vanilla extract
3 tbsp tahini (well stirred)*
2 tbsp non-dairy milk
¾ cup all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup chocolate, roughly chopped
flakey sea salt, for topping

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the melted butter, white sugar, brown sugar, vanilla, non-dairy milk, and well-stirred tahini until smooth and creamy.
In a separate bowl, combine flour, baking soda, and salt. Mix the dry ingredients into the wet mixture until just combined.
Gently fold in chocolate chunks until evenly distributed.
Chill the dough in the refrigerator for 30–60 minutes.
Scoop dough onto the prepared baking sheet, spacing about 2 inches apart, then flatten each cookie slightly with your fingers or the back of a spoon and sprinkle a pinch of flaky sea salt on top. The dough should yield about 7-8 cookies depending on size.
Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft.
Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

*Note: Tahini can separate into a thick paste and oil. Using only the top oily layer can make the cookies too greasy, while leaving it lumpy or uneven can affect texture, making them dry or crumbly. Make sure your tahini is fully stirred and smooth before measuring so the dough comes together properly!

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