Chocolate Tahini Cookies

Ready In 40 min.
Prep 30 min.
Cook 10 min.


This sweet and salty cookie has it all with loads of chunky chocolate, earthy tahini, sea salt and lots of chew. A sophisticated addition to your cookie jar!


Preheat oven to 375°F (190°C).

In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, whisk together egg yolks, granulated sugar, tahini, brown sugar, water and vanilla.  Stir in dry mixture until just combined. Stir in chocolate chunks. 

Drop batter, in 2 tbsp (30 mL) mounds about 2-inches (5 cm) apart, onto 2 parchment 
paper-lined, rimmed baking sheets. Lightly press down using your finger on each cookie to help with even spreading. 

Bake 1 sheet at a time for 10 minutes or until bottoms are light golden colour. Let baking sheets cool on wire racks for 3 minutes. Sprinkle lightly with salt while still warm. Transfer cookies to racks; let cool completely.

Tip: Any runny almond butter or runny peanut butter can be used in place of tahini. 

Tip: Cookies will keep in an airtight container for up to 1 week.

Brought to you by: Egg Farmers of Ontario