Tahini Chocolate Chip Cookies

Amnah Mohammad
Follow Amnah | @eatkubba
Here is a new way to enjoy chocolate chip cookies, and the best part about this recipe is that it’s healthier than your classic chocolate chip recipe! The key ingredient is Tazah Tahini, that adds a nutty flavor to the cookies and complements the chocolate really well. If you ask me, this recipe is definitely a crowd pleaser!
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  • 170 grams Tazah Tahini
  • 20 grams Tazah Avocado Oil
  • 165 grams Brown Sugar
  • 55 grams Cane Sugar
  • 188 grams All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 large Egg room temperature
  • 240 grams Semi-Sweet Chocolate Chips substitute with dark chocolate chips


  • Using a food scale, prepare all your ingredients.
  • Combine dry ingredients: flour, baking powder, baking soda & salt.
  • Combine wet ingredients with sugars: egg, Tazah avocado oil, Tazah tahini, melted butter, brown sugar and cane sugar.
  • Add wet mixture to dry mixture & mix until combined.
  • Add chocolate chips & stir.
  • Chill the dough. (This step is optional but highly recommend you chill the dough at least 30 minutes. Cookies won't spread much when chilled)
  • Preheat the oven to 350° F.
  • Grease the baking tray or add parchment paper.
  • Form cookie dough balls: For large cookies use an ice cream scoop. For smaller cookies use a tablespoon.
  • Place cookie dough balls onto the baking tray. (Make sure each cookie is 2-3 inches apart)
  • Bake for 12 minutes. (If you want a crunchier cookie, bake for an additional 2-3 minutes)
  • Remove from the oven and cool for 10 minutes at least. Cookies will harden as they cool.
  • Serve & enjoy!


  • If you don’t have avocado oil, you may use 150 grams of melted butter
  • Cookies stay fresh for about 5-7 days at room temperature in an air-tight container.


Keyword chocolate chip cookies, tahini cookies
Amnah Mohammad
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