Soft, chewy Tahini Spelt Chocolate Chip Cookies made without processed oil or butter! These dairy-free, oil-free cookies can be made big or small, and with extra sesame flavor if that’s your thing. Add spelt flour for extra nuttiness and enjoy!
Tahini Spelt Chocolate Chip Cookies
Since becoming dairy-free in 2017 it’s been such a challenge to find or develop dairy-free desserts that taste like the real deal. A few months ago, one of my followers suggested tahini as a substitute for butter. I’d made Double Chocolate Tahini Cookies, but I thought it would be difficult to incorporate the ground sesame (i.e. tahini) into regular cookies. Well, after seeing tahini explode onto the dessert scene in the recent months, I finally decided to add tahini to my Dairy-Free Classic Chocolate Chip Cookies recipe. I started with that recipe as my base and played around until I came up with these perfect chocolate chip cookies. I’m telling you, these cookies are big, chewy, and just the right amount of sweet. I love these cookies.
If you’re wondering if the tahini taste is noticeable, you’ll have to see for yourself! My mom, who didn’t know what tahini was, thought these were regular chocolate chip cookies! I used half spelt flour to amp up the cookies’ nuttiness, but this recipe will totally work with just all-purpose flour, too! Aside from the flour, I don’t recommend any substitutes for this recipe as cookies can be quite finicky. The dough will be very sticky, which is why I suggest letting it sit out at room temp for about 30 minutes. It will be much more manageable and less sticky after sitting for a bit. Anyway, I hope you love these cookies as much as I do! Happy baking!
More Tahini Recipes
- 1/2 cup (125g) tahini
- 1 cup (136g) coconut sugar
- 1 large egg + 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 Tbsp water
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (60g) spelt flour (see Note 1)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free chocolate chips
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, stir together the tahini and coconut sugar. Stir in the egg and egg yolk, the vanilla extract, and water, making sure the ingredients are totally combined and the egg is well mixed in; set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add dry ingredients to wet and stir until almost combined (your dough will be thick and sticky).
- Add 3/4 cup of chocolate chips and stir until totally combined. Allow your dough to sit at room temperature for 30 minutes - this makes the dough less sticky and easier to scoop/roll.
- Scoop the dough into balls - you can use a 1.5 Tbsp, 2 Tbsp, or 3 Tbsp scoop (see Note 2). Since the dough is so sticky, I like to scoop 6-8 dough balls onto the parchment-lined baking sheet and then gently roll/shape them smooth with my hands. If desired, carefully roll the dough balls in a sesame seeds - add seeds to a small bowl and roll the dough balls one at a time.
- Press extra chocolate chips (from the remaining 1/4 cup) into the tops of the dough balls. Bake at 350°F for 6 min for the 1.5 Tbsp balls and 8-9 min for the 3 Tbsp size. The cookies will look puffy once they come our of the oven, but as they rest, they will settle.
- Allow cookies to rest on the baking sheet for 2 minutes before carefully transferring to a cooling rack.
- Repeat steps 5 & 6 until all cookies are baked, making sure your baking sheet is room temperature.
- Store leftover cookies in an airtight container at room temperature.
- You can use more all-purpose flour in place of the spelt flour. You'll need 1/2 cup (or 35g) of AP flour.
- For the cookies pictured, I used 1.5 Tbsp and 3 Tbsp scoops. For bigger cookies, go for the 3 Tbsp size.