The Ultimate Tahini Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie?

I’m a purist about lots of things. It’s kinda not like me to mess with a chocolate chip cookie, because they are definitely in the category of ‘things that don’t need to be messed with.’ But I seem to be obsessed with Tahini these days, and I had the urge. So, I decided to dive in, try a bunch of different versions from other people, and come up with a tahini chocolate chip recipe of my own.

And I’m so glad I did.

All of the versions I found online were good. They were nice cookies! But… I didn’t think any of them were GREAT. There was some tinkering to be done.

Once I worked through the spice vs no spice debate, the water vs vinegar debacle, the all- tahini or tahini-olive oil combo conundrum, I landed us in a really good place with this one. The final result: these cookies are chewy, not cakey (and they stay chewy for DAYS), and they have a really nice undertone of tahini flavour, without being overwhelming. The vinegar and plenty of vanilla help mitigate that really sticky roof-of-the mouth thing that you’d expect from the presence of a nut or seed butter.

I like to roll mine in toasted sesame seeds and sprinkle the tops with a bit of flaky salt. This is totally up to you but I love the way they look with the seeds, and I am a salt junkie so I pretty much put salt on everything I make.


Tahini Chocolate Chip Cookies

Makes 24-30 Cookies

  • 180 G Tahini

  • 50 G Olive OIl

  • 200 G Sugar

  • 140 G Brown Sugar

  • 2 eggs

  • 2 TBSP Vanilla

  • 1 TBSP Cider Vinegar

  • 300 G Flour

  • 1 ¼ tsp Salt

  • ¾ tsp Baking Soda

  • 2 tsp Cinnamon

  • 1 tsp Ground Cardamom

  • 340 G Chocolate Chips

  • Extra Sesame Seeds & Sea Salt for Optional Flourish


  1. Follow the standard cookie method for these. Mix (cream) sugar with the tahini & olive oil, add the eggs and vanilla, add in the dry, and mix until it forms a dough.

  2. Scoop with a portion scoop, or roll into golf ball sized balls.

  3. Top with Sesame Seeds & Sea Salt (optional)

  4. Flatten slightly and bake in a 350 oven for 11 minutes.

*These cookies don’t spread too much so you can place them fairly close together on the tray.

Let’s make them together! Here’s the video:

Where to buy tahini?

The tahini that’s available at standard grocery stores where I live is the organic kind, and it’s pretty expensive. It’s also fairly thick. To be honest, I’m not a huge fan of it. When possible, I prefer to jet over to a middle eastern shop to buy the nice runny tahini. It’s usually available in bigger tubs, and it’s WAY cheaper than the grocery store brand.

A few words on chocolate chips.

Generic store brand chocolate chips are terrible. If your grocery store has a range to choose from, I’d say go for the most expensive ones every time. I’m not saying that because I’m fancy or rich. I’m a total cheapskate. But with chocolate chips, I say go big or go home. Nobody wants to eat sugary wax chips.

Not sure if your chocolate chips are any good? Throwback a handful of them straight out of the bag. If they taste good, they’re good! If they taste like sugary wax, keep walking.

I hope you try these out! I really can’t remember the last time I’ve been so satisfied with a cookie recipe. I hope you love them as much as I do!

Planning on making these? Be sure to tag @howtomakedinner on Instagram or Facebook and I’ll share it too!


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