Tahini Chocolate Chip Cookies Recipe – Easy Whole Wheat Baking

Last Updated on 2 months by Neha Deshmukh

Tahini Chocolate Chip Cookies Recipe – Easy Whole Wheat Baking

Hey everyone! I’m so excited to share this recipe with you – it’s for the most wonderfully chewy, subtly nutty, and utterly addictive Tahini Chocolate Chip Cookies. I stumbled upon tahini in baking a few years ago, and honestly, it’s been a game-changer. These aren’t your average chocolate chip cookies; the tahini adds a depth of flavour that’s just amazing. Plus, we’re using whole wheat flour, so you can feel a little better about sneaking that extra cookie (or two!).

Why You’ll Love This Recipe

These cookies are seriously special. They’re soft, chewy, and packed with chocolate chips. The tahini adds a unique, almost caramel-like flavour that complements the chocolate beautifully. And using whole wheat flour gives them a lovely, slightly nutty taste and a bit more substance. They’re easy to make, and I promise, they’ll disappear fast!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 120 gm butter, softened
• 0.5 cup tahini
• 0.75 cup brown sugar
• 0.25 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 1.5 cup whole wheat flour
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 1.5 cups chocolate chips

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Tahini: Exploring its Flavor Profile & Benefits

Tahini is a paste made from sesame seeds. It has a slightly bitter, nutty flavour that adds incredible complexity to baked goods. You can find it in most supermarkets these days, usually in the international aisle. It’s also a fantastic source of calcium and healthy fats!

Whole Wheat Flour: A Healthier Baking Choice

I love using whole wheat flour in these cookies. It adds a lovely texture and a subtle nutty flavour. Don’t worry, it doesn’t make them taste “healthy” – they’re still wonderfully indulgent! You can use 100% whole wheat, or a mix of whole wheat and all-purpose if you prefer.

Brown Sugar: The Secret to Chewy Cookies

Brown sugar is key to achieving that perfect chewy texture. The molasses in brown sugar adds moisture and helps the cookies stay soft. I prefer light brown sugar, but dark brown sugar will work too – it’ll just give a slightly more intense molasses flavour.

Chocolate Chips: Types & Quality Considerations

Feel free to use your favourite type of chocolate chips! Milk chocolate, dark chocolate, semi-sweet – they all work beautifully. I personally love using a mix of dark and milk chocolate for a balanced flavour. Using good quality chocolate chips really makes a difference, though!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter, tahini, and brown sugar until light and fluffy. This takes a few minutes, but it’s worth it!
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Fold in the chocolate chips.
7. Now, here’s a little tip: chilling the dough for about 30 minutes (optional!) helps prevent the cookies from spreading too much.
8. Scoop the dough onto the prepared baking tray, using an ice cream scoop for even-sized cookies. Flatten them slightly with your fingers. Leave about 1 inch between each cookie.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

Want to take your cookies to the next level? Here are a few of my go-to tips:

Achieving the Perfect Cookie Texture

Don’t overmix the dough! Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.

Preventing Cookies from Spreading

Chilling the dough is your friend! It helps firm up the butter and prevents the cookies from spreading too thin.

Working with Tahini in Baking

Tahini can sometimes be a little thick. If yours is very thick, you can warm it up slightly to make it easier to cream with the butter.

Variations

These cookies are a great base for experimentation!

Vegan Tahini Chocolate Chip Cookies

Substitute the butter with a vegan butter alternative and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Gluten-Free Tahini Chocolate Chip Cookies

Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding. My friend, Priya, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Spice Level: Adding a Pinch of Cinnamon or Cardamom

A little spice can add a lovely warmth to these cookies. Try adding ½ teaspoon of cinnamon or cardamom to the dry ingredients.

Festival Adaptations: Diwali or Christmas Cookie Gifts

Package these cookies in festive tins or boxes for a delightful homemade gift during Diwali or Christmas! A little ribbon and a handwritten tag make it extra special.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of chai, or even a scoop of vanilla ice cream. They’re also delicious on their own!

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

FAQs

Got questions? I’ve got answers!

What is tahini and where can I find it?

Tahini is a paste made from ground sesame seeds. You can usually find it in the international aisle of most supermarkets, near the peanut butter and other nut butters.

Can I substitute all-purpose flour for whole wheat flour?

Yes, you can! All-purpose flour will give you a slightly softer cookie. You can use 100% all-purpose flour, or a 50/50 blend of whole wheat and all-purpose.

How does tahini change the texture of chocolate chip cookies?

Tahini adds moisture and a slight chewiness to the cookies. It also gives them a unique, slightly nutty flavour.

Can I make this dough ahead of time?

Yes! You can make the dough up to 2 days in advance. Store it in an airtight container in the refrigerator.

What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft!