Soft Chocolate Tahini Cookies

These are no ordinary tahini cookies - they're rich, chocolatey and have a wonderfully soft, fudgy texture.

They might look like plain ol' chocolate cookies, but they are the most decadent, soft, chocolate tahini cookies you can imagine. If you love chewy, fudgy brownies, you'll go ga-ga for these cookies. The tahini adds a rich nutty flavour, elusively deep and earthy, that marries divinely with the duskiness of the chocolate. It truly is a match made in chocolate heaven.

With all the healthy benefits of sesame seeds - an excellent source of protein and high in vitamins, minerals and antioxidants - chocolate tahini cookies are not a bad choice for a treat😃.

Ingredients You'll Need for Soft Chocolate Tahini Cookies

These cookies turn out fantastically with my gluten-free flour blend or with regular flour. Moist dark brown sugar helps with the chewy texture, as does the amount of tahini.

Tahini is a paste made from ground sesame seeds. It can be made with either raw or roasted sesame seeds. The raw tahini will add a more neutral nutty flavour to the cookies, while the roasted sesame tahini has a deeper, more earthy flavour which adds a slightly smoky edge that also goes well with the chocolate. I tested both types of tahini, and had a fairly even split among all my taste testers - some prefered the subtly nutty flavour and some prefered the slightly bolder flavour, although the two are very close. Use whichever tahini you have and you'll like the cookies either way, I'm sure.

Let's Make these Easy One-Bowl Cookies

You don't even need an electric mixer to stir up these easy chocolate tahini cookies. A wooden spoon will do.

Melt some chocolate and add brown sugar, tahini, and cinnamon. Stir it up and add an egg and milk. Then stir in the dry ingredients and you'll have a soft cookie batter. It needs to spend at least an hour in the fridge (or you can leave it for up to three days) for the flour to absorb all the moisture so that the cookies have that luscious fudgy texture.

When you're ready to bake the cookies, scoop or roll balls of the dough and flatten them slightly with your fingers. Add a sprinkling of sesame seeds, if you like, and then bake the cookies.

The baking time is also important for getting that fudgy texture into your chocolate tahini cookies. Bake them for much less time than you'd think - the tops should be puffed, but still feel very soft and fluid under the just-baked top when you gently press them with a finger. They will firm up as they cool.

You can also choose to bake the cookies for a minute or two longer and they will have crispy edges with chewy centers, but they are best eaten the day they are made, as they don't stay chewy in the center. If you bake them less time, (like the recipe states) they are fudgy throughout, and will stay soft for up to a week in an airtight container.

Can I Freeze Them?

Yes, these Chocolate Tahini Cookies freeze well after they are baked, keeping for six months. You can also freeze them unbaked, and have them on hand to pop a few into the oven any time the craving hits. You'll have warm fresh cookies to enjoy in minutes.

Just roll and flatten the cookies as in the recipe. Add the sesame seeds if you wish. Then freeze the unbaked cookies in a single layer on a parchment paper lined cookie sheet. When they are frozen solid, pop them into a ziptop freezer bag or container and keep them in the freezer for up to three months. When you want to bake them, lay them back onto a cookie sheet and bake them right from frozen for 15 minutes.

Any time is chocolate tahini cookie time!

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