Dark Chocolate Sea Salt Tahini Cookies

If you’re on the hunt for a cookie that’s both unexpected and utterly delicious, these Dark Chocolate Sea Salt Tahini Cookies are about to become your new favorite. Tahini, a creamy sesame seed paste, adds a rich, nutty depth that elevates the classic chocolate chip cookie experience. Paired with the bittersweet punch of dark chocolate and a sprinkle of flaky sea salt, these cookies strike the perfect balance between sweet and savory. Plus, using coconut sugar and maple syrup as natural sweeteners gives them a warm, caramel-like flavor that’s hard to resist. Whether you’re baking for a crowd or just treating yourself, these cookies bake up chewy, soft, and perfectly golden every time.

Why It’s Crowd-Pleasing

These Dark Chocolate Sea Salt Tahini Cookies are a crowd-pleaser for a handful of reasons. First, the tahini lends a subtle, nutty complexity that makes the cookies taste gourmet but without any fuss. The dark chocolate chips provide rich bursts of bittersweet goodness in every bite, while the sea salt enhances the flavors and adds a delightful contrast. The texture is wonderfully chewy with slightly crispy edges, pleasing cookie lovers of all preferences. Additionally, the recipe uses wholesome ingredients like coconut sugar and maple syrup, which bring a natural sweetness that’s less overpowering than refined sugars. They’re gluten-free thanks to the flour blend, which means more people can enjoy them without worry. Whether you’re serving them at a party, gifting a batch, or enjoying a cozy afternoon snack, these cookies are sure to impress.

Gather These Ingredients

• 1 cup tahini – the star ingredient, creamy and nutty sesame paste
• 1/2 cup coconut sugar – adds caramel notes and natural sweetness
• 1/2 cup brown sugar – provides moisture and depth
• 1/4 cup maple syrup – liquid sweetener for chewiness and flavor
• 1 teaspoon vanilla extract – enhances the overall taste
• 1 teaspoon baking soda – helps cookies rise and get fluffy
• 1/2 teaspoon sea salt – balances sweetness inside the dough
• 1 cup dark chocolate chips – for rich, melty pockets of chocolate
• 1 cup gluten-free flour blend – ensures a tender, cakey texture without gluten
• Sea salt for sprinkling – adds a final touch of saltiness on top

Equipment & Tools

• Mixing bowls – for combining your ingredients
• Measuring cups and spoons – accuracy is key for baking
• Electric mixer or sturdy whisk – to blend tahini and sugars smoothly
• Spatula – for folding in chocolate chips gently
• Baking sheet – where the cookies will bake to golden perfection
• Parchment paper or silicone baking mat – prevents sticking and eases cleanup
• Cooling rack – essential for cooling cookies evenly

Dark Chocolate Sea Salt Tahini Cookies, Made Easy

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal and cleanup.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine 1 cup of tahini, 1/2 cup coconut sugar, 1/2 cup brown sugar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Use an electric mixer or a whisk to blend until the mixture is smooth and creamy, about 2-3 minutes. The sugars should start to dissolve into the tahini, creating a luscious base for your cookies.

Step 3: Add Dry Ingredients

Sprinkle 1 teaspoon baking soda and 1/2 teaspoon sea salt over the wet mixture. Then, gradually fold in 1 cup gluten-free flour blend. Mix gently until just combined—avoid overmixing to keep your cookies tender.

Step 4: Fold in Chocolate Chips

Gently stir in 1 cup dark chocolate chips. The chocolate will add those irresistible melty pockets of flavor throughout every cookie.

Step 5: Scoop and Sprinkle

Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon. Finally, sprinkle a pinch of sea salt on top of each cookie to enhance the flavors.

Step 6: Bake and Cool

Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Vegan & Vegetarian Swaps

• If you want to make these cookies vegan, ensure your dark chocolate chips are dairy-free.
• Replace the brown sugar with coconut sugar for a refined sugar-free option.
• Use pure vanilla extract instead of imitation vanilla to keep it natural.
• For nut allergies, tahini is already sesame-based and safe, but always check labels on your other ingredients.

Testing Timeline

• Preparation Time: About 10 minutes to mix and scoop the dough.
• Baking Time: 10-12 minutes per batch.
• Cooling Time: 10-15 minutes for best texture before eating.
• Total Time: Approximately 30-35 minutes from start to finish.

Storing Tips & Timelines

Store your Dark Chocolate Sea Salt Tahini Cookies in an airtight container at room temperature for up to 5 days. To keep the cookies soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the baked cookies in a sealed freezer bag or container for up to 3 months. When ready to enjoy, let them thaw at room temperature or warm briefly in the oven for that fresh-baked feel.

Reader Questions

Can I substitute tahini with another nut butter?

Yes, you can try using almond or cashew butter, but the flavor will be different. Tahini has a unique, slightly bitter sesame taste that pairs beautifully with dark chocolate and sea salt, so substitutions may change the cookie’s overall flavor profile.

Will these cookies be chewy or crispy?

These cookies come out with a chewy center and slightly crispy edges, thanks to the combination of brown sugar, maple syrup, and baking soda. If you prefer crispier cookies, bake them a couple of minutes longer, but watch carefully to avoid overbaking.

Can I use regular all-purpose flour instead of gluten-free flour?

Absolutely! Using all-purpose flour will work just fine and might yield a slightly different texture—typically a bit less tender but still delicious. Just swap in 1 cup of all-purpose flour in place of the gluten-free blend.

Is the sea salt necessary in the dough and on top?

While you can omit the sea salt if you prefer, it plays an important role in balancing the sweetness and enhancing the depth of flavors. Sprinkling a little on top before baking adds a lovely finishing touch that contrasts beautifully with the dark chocolate.

Final Bite

Baking these Dark Chocolate Sea Salt Tahini Cookies is a delightful adventure in flavor and texture. They’re surprisingly simple to make yet sophisticated enough to wow any cookie lover. The tahini’s nutty undertones paired with rich dark chocolate and the sharpness of sea salt create a cookie that’s both comforting and unique. Whether you’re a tahini fan or new to this ingredient, these cookies are a must-try for your next baking session. Grab your ingredients, get mixing, and prepare to savor every decadent, chewy bite.

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