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Tahini Cookies

Cookies are a must-have in my house, and these tahini cookies check all the boxes of a good cookie: they're sweet, they're somewhat healthy, they're easy to make, and of course, they have chocolate! If you don't know what tahini is, don't fret - it's a paste made from ground sesame seeds. Tahini is available at most grocery stores and it is used in a wide range of Middle Eastern dishes. Oats and tahini add a unique, nutty flavor to this otherwise classic chocolate chip recipe. You'll have no trouble making and eating these tahini cookies!

Makes about 24 cookies.


  • 1/2 cup tahini

  • 1/2 cup brown sugar, packed

  • 3/4 cup milk (or a non-dairy alternative) 

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 1/2 cups oats (I use quick cook)

  • 1 cup all-purpose flour

  • 1 1/2 cups chocolate chips (or more, if you really love chocolate!)


  1. Preheat the oven 350 degrees Fahrenheit or 180 degrees Celsius. Line to baking sheets with baking parchment.

  2. In a large bowl, mix together the tahini and the brown sugar until well incorporated. Beat in the egg, vanilla extract, and milk until everything is smooth and fully mixed.

  3. Add in the oats and the flour. Mix until combined. Then, fold in the chocolate chips. Scoop the dough onto the baking sheets. You should get about 12 cookies per tray. 

  4. Bake in the oven for 15-20 minutes, rotating the trays halfway to ensure even cooking.

  5. Cool slightly before eating. The tahini cookies can be stored at room temperature in an airtight container for up to 2 weeks. Enjoy!

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