{"id":77821,"date":"2022-11-09T17:00:26","date_gmt":"2022-11-09T16:00:26","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77821"},"modified":"2025-12-10T12:59:20","modified_gmt":"2025-12-10T11:59:20","slug":"tahini-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/tahini-chocolate-chip-cookies\/","title":{"rendered":"Tahini Chocolate Chip Cookies"},"content":{"rendered":"

Chocolatey, soft and lightly sweet! That\u2019s what these tahini chocolate chip cookies are. And there is no butter! Rich and creamy tahini paste eliminates the need for butter while also adding a nutty sesame flavor that pairs beautifully with dark chocolate. In this case, you\u2019ll get puddles of melted dark chocolate in every bite. Plus they are naturally gluten-free, thanks to ground almonds. And what\u2019s more they\u2019re easy to make right in one bowl or using a food processor). These chocolate tahini cookies are the perfect snack and an absolute must try!<\/p>\n

Here\u2019s what you need to make these tahini chocolate chip cookies<\/h2>\n

These tahini chocolate chip cookies are made with a little more than a handful of baking staples and are so easy to make. Here\u2019s everything you\u2019ll need:<\/p>\n

Tahini<\/h3>\n

It\u2019s just ground sesame seeds and a wonderful ingredient for more than just baking. It\u2019s an absolute must try in salad dressings. My favorite is from Rapunzel (unpaid mention!).<\/p>\n

Egg<\/h3>\n

You\u2019ll just need 1 egg in this recipe. Feel free to use one chia egg or flax egg in place to make it vegan<\/strong>. Just soak 1 tablespoon of chia seeds or ground flax seeds and 3 tablespoons of water soaked for 5 minutes to replace the egg.<\/p>\n

Mascobado sugar<\/h3>\n

I love using Mascobado brown sugar in recipes because it\u2019s an unrefined sugar. In ints place you can also use coconut sugar.<\/p>\n

Ground nuts<\/h3>\n

You\u2019ll need almond meal in these cookies to keep them grain-free and gluten-free. I like to use blanched almond meal, but skin-on almond meal also works fine, as does almond flour.<\/p>\n

Dark chocolate<\/h3>\n

Personally I love using my favourite 85% dark chocolate bar in this recipe. I recommend coarsely chopping the chocolate so that you have a mix of small and larger chunks. That gives you these melty puddles of chocolate in every bite. You can also use chocolate chips, if preferred.<\/p>\n

Standard baking staples<\/h3>\n

Baking powder and a pinch of salt! Coarse sea salt is the way to go here. I recommend Sal tradicional do Algarve<\/a>. You can either add it to the dough directly as I do, or simply sprinkle it on top before baking.<\/p>\n

\"Schoko-Tahini-Kekse<\/p>\n

\"Schoko-Tahini-Kekse<\/p>\n

Looking for more cookie recipe inspiration?<\/h2>\n

Try one of these favourites:<\/p>\n