Name: Tahini Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 16 cookies
Cuisine: American
Ingredients: 200 g tahini (well-stirred); 150 g light brown sugar; 1 large egg; 1 tsp vanilla extract; 0.5 tsp bicarbonate of soda; 0.25 tsp fine sea salt; 120 g dark chocolate (roughly chopped into chunks); Flaky sea salt (Maldon) for finishing

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Published August 12, 2026 · ⭐ 4.5 (11 reviews)

Prep	Cook	Total	Yield
15 min	12 min	45 min	16 cookies

Difficulty: Easy

Ingredients

200 g tahini (well-stirred)
150 g light brown sugar
1 large egg
1 tsp vanilla extract
0.5 tsp bicarbonate of soda
0.25 tsp fine sea salt
120 g dark chocolate (roughly chopped into chunks)
Flaky sea salt (Maldon) for finishing

Steps Overview

Mix tahini, sugar, egg, and dry ingredients into a dough
Fold in chocolate chunks and scoop into balls
Bake until edges set but centres are soft
Finish with flaky sea salt while warm

Step-by-Step

1. Mix the dough

Preheat the oven to 180 C (fan 160 C). Line two baking sheets with parchment. In a large bowl, stir together the tahini and brown sugar until smooth. Beat in the egg and vanilla. Add the bicarbonate of soda and fine salt, mixing until just combined. Fold in the chocolate chunks.

2. Scoop and chill

Using a tablespoon or small ice cream scoop, portion the dough into 16 balls (about 35 g each). Place on the lined sheets, spacing 5 cm apart. If the dough feels soft, refrigerate the scooped balls for 15 minutes to firm up.

3. Bake

Bake for 10-12 minutes until the edges are set and lightly golden but the centres still look slightly underdone. They will firm up as they cool. Immediately press a few extra chocolate chunks into the tops if desired.

4. Finish with flaky salt

While still warm, sprinkle each cookie with a pinch of flaky Maldon salt. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container for up to 4 days.

Notes

Use a good-quality tahini that's smooth and pourable. Stir it well before measuring - the oil separation is normal.
These are naturally flour-free. For a fully gluten-free batch, just check that your chocolate and tahini are certified GF.
Don't overbake - they should look slightly underdone when you pull them. The residual heat finishes the job.
Swap dark chocolate for milk chocolate or white chocolate chips if you like it sweeter.