No-Butter Chewy Tahini Chocolate Chip Cookies
COOKIES! Good ole, basic, quick, easy, delicious cookies. It's been way.too.long. Like WAYYYYY.
If you know me, you know I’m a huge tahini fan. This is far from the first tahini-containing recipe on the blog. I've lost count of how many recipes I've posted with tahini, actually. What can I say? I just like tahini. A lot.
I definitely LOVE tahini in my savory foods. Any salad or dish with a tahini dressing automatically makes it to my favorites list. Yes, I'm biased.
And while I love incorporating tahini into my savory foods, tahini has found its way into many of my desserts as well. Tahini has maybe made an appearance in a few too many of my desserts. HA - just kidding.
Case in dessert-containing-tahini point: these no-butter chewy tahini chocolate chip cookies.
These tahini cookies are as easy and quick and basic as cookies get.
You'll need only one bowl and one spatula to whip these babes up. And having no butter in these chewy cookies only makes them easier to make, because you don't need to do any creaming. Just stirring. By hand. Easy peasy.
But don't be fooled by the basicness of these cookies (no, "basicness" is unfortunately not a word). They may be basic to make. But their flavor profile is far from simple.
Thanks to the tahini, these no-butter tahini chocolate chunk cookies have a rich, deep, nutty flavor. A flavor you won't find in a classic, tahiniless chocolate chip cookie. So there, regular chocolate chip cookies. You've found your match.
I've been interchanging the terms "chocolate chips" and "chocolate chunks" above. But in my opinion, the two aren't actually equal or interchangeable. With the rare exception, chocolate chunks will always be superior to chocolate chips in my book.
So, chop up a bar of good-quality chocolate for these cookies if you can. And if you can't, fiiiiiiine, use chocolate chips. I won't sue you or anything. But I may be disappointed in you as a person.
And helloooo, let's not forget about the texture of these cookies please. The tahini also lends these no-butter cookies this insane chewiness that simply doesn't exist in a regular chocolate chip cookie.
I guess another name these tahini chocolate chip cookies might go by is "delicious, chewy miracles?"
And don't worry, even with the tahini, kids will love these cookies. They'll just think they're extra-delicious, not weird or gross or anything.
Quick and easy. Soft and chewy. Rich and Nutty. Flavorful and deep. Dairy-free and kid-friendly. Chocolaty and gooey. No-butter chewy tahini chocolate chip cookies, you just get me. You just really do.
No-Butter Chewy Tahini Chocolate Chip Cookies
Yield: about 25 cookies
½ cup oil*
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg
2 teaspoons vanilla extract
½ cup tahini
1 ¼ cups packed flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chunks or chocolate chips
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, stir together the oil and sugars until smooth. Add the egg and vanilla extract and stir vigorously until the mixture is smooth again. Mix in the tahini until fully incorporated.
3. Pour the flour, baking soda, and salt over the wet ingredients and mix everything together until just combined. Stir in the chocolate chunks or chips last.
4. Form medium-large balls of dough and transfer to baking sheets with space between them (cookies will spread). Chill in the fridge for about 50 to 60 minutes, until the dough is slightly hardened (you can skip the fridge time but the cookies will be flatter).
5. Bake until the bottoms and edges are just golden, 9 to 10 minutes. Let the cookies sit on the baking sheets to firm up for about 10 minutes before moving them.
*Note: melted coconut oil provides the richest flavor and texture.
