Top-notch tahini cookies

Whether you’re a tea-dunker or an edge-nibbler, these tempting tahini cookies will have you ‘ooh-ing and ahh-ing’ with delight as you tuck in on cheat day. Tahini is super-stacked with B vits, making it a powerful ingredient in these gooey numbers.

3 minutes

Serves 16

Nutritional Information

Calories 196
Protein 2.29g
Fat 9.12g
of which saturates 5.1g
Carbohydrates 27.99g
of which sugars 18.81g
Fibre 0.45g


  • 100g unsalted butter, room temperature
  • 2 tablespoons tahini
  • 150g soft light brown sugar
  • 50g golden caster sugar
  • 1 Enriched egg
  • ½ teaspoon vanilla extract
  • 180g plain flour
  • 20g cocoa powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 150g chocolate (dark, milk or white), roughly chopped
  • Sea salt flakes, to finish


  1. Preheat the oven to 180°C/160°C (fan). Line two large baking trays with greaseproof paper.
  2. Beat the butter and tahini in a large mixing bowl until very soft. Add both sugars and beat again until pale and fluffy. Crack in the egg along with the vanilla and beat until combined.
  3. In a separate bowl, whisk together the flour, cocoa, bicarbonate of soda, baking powder and salt until mixed together.
  4. Tip the dry ingredients into the butter mix along with the chopped chocolate and stir to combine.
  5. Roll into 16 balls and place on the lined trays, leaving space between each one as they will spread when cooking. Bake for 12-14 mins, until just cooked but soft and gooey in the middle. Sprinkle with sea salt flakes and leave to cool for 5 mins before transferring to a wire rack to cool a little more. The cookies should be stored in an airtight container and will keep for 4 days.

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