Chocolate Chip Cookies with Tahini

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This recipe for chocolate chip cookies with tahini is inspired by cookies my sister brought home from St. John Chrysostomos Greek Orthodox Monastery in Pleasant Prairie, WI. At the time, I found one recipe for tahini-based chocolate chip cookies online. It used vodka instead of water, but since I usually make booze flavored and booze soaked desserts for feasts, I decided to switch out the vodka for water during the fast.

The tahini works as a great replacement for butter, and the taste is surprisingly mild (if noticeable at all).

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Drop onto a greased cookie sheet by the spoonful. After I bake mine for about 8 minutes, I stick them under the broiler briefly to give them a little color. They don’t brown like regular cookies.

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The recipe made about 32 medium sized cookies. When I used 1 C of sugar there was a very faint taste of tahini, but when I used 1 1/2 C and couldn’t taste the tahini at all, it seemed too sweet. I think 1 1/4 C might be perfect.


Chocolate Chip Cookies with Tahini

2 C flour
1 to 1 1/4 C white sugar*
1/4 C brown sugar
2 tsp baking powder
1/2 tsp salt

3/4 tahini
2/3 C water (or unsweetened non-dairy milk)
2 tsp vanilla

1 C vegan chocolate chips

Preheat oven to 350.
Combine first 5 ingredients in a small bowl.
In a large bowl, add tahini, water, and vanilla and mix until smooth. Slowly mix dry ingredients into wet. You may add more water, 1 Tbsp at a time, if dough seems too thick. Fold in chocolate chips.
Drop onto a greased cookie sheet by the spoonful and bake 7 to 9 minutes, or until golden brown on the bottom. Then place cookies on top rack under the broiler just until they begin to brown slightly on top. Place on wire rack to cool.

*1 1/4 C sugar was pretty sweet for me, but cutting the sugar to 1 C means there’s a faint taste of tahini.