Chocolate Chip Tahini Cookies with candied ginger

Gluten free, sweet ginger pieces, melty dark chocolate

Dec 17, 2025

Tahini Chocolate Chip Cookies

Nutty. Soft-centered. Chewy with Crispy edges.

My favorite combo of anything sweet is peanut butter and dark chocolate. And Tahini is the next best thing if you cant eat nuts.

Tahini is such an amazing ingredient, nutty, creamy, slightly bitter and full of potential. A little acidity and it transforms into the perfect addition for sandwiches, bowls and yes, even pastry.

Now, I’m not a cookie purest, and more so I just dont like rules. And cookies have rules.

I respect the things you need too, like temperature and mixing techniques, but when it comes to ingredients, I like to break every rule I can.

Anyway I can add depth of flavor and sneak in as many good-for-you ingredients and reduce the lesser ones, thats when I feel like I am contributing to better baking practices.

Sure, you can add a little raw cane sugar on top to make it sweeter and give a little Junoesque whisp of sweet crunch, I instead sprinkle flakey salt on top and add shards of candied ginger pieces for a little savory spicy accent to the chocolate and sweet, nutty cookie base.

Why these work

Now, clearly these aint in your Girl Scout cookie lineup.

Tahini replaces excess butter.
Sorghum flour brings body and a subtle sweetness.
Candied ginger wakes up your palate.

If you like a grown up chocolate chip cookie that feels nostalgic, I think your really gonna want to share this recipe.

Also, feel free to leave out the ginger or replace it! I shared a few ideas below.

And since it’s the giving season, would give me a follow or like and forward it to someone who still thinks tahini only belongs in hummus.

Yield

10 large bakery-style cookies
75–80 g each
Heaping yellow scoop

Time

About 2 hours including chill
Active time is short

Ingredients (Corrected U.S. + Metric)

1 stick (8 Tbsp) butter | 113 g, room temp, soft but not melted
3/4 cup tahini | 125 g
1 g psyllium husk powder, bloomed in 1 1/2 Tbsp water (20 g)
1/3 cup raw organic evaporated cane sugar | 75 g, very fine
2/3 cup light brown sugar | 125 g, packed
1 large egg
1 egg yolk
1 Tbsp vanilla bean pulp or paste
1 cup all-purpose flour | 125 g
or King Arthur Measure for Measure GF flour
1/4 cup + 2 Tbsp sorghum flour | 25 g
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips or chopped chocolate | 100 g
(dark 80–90% recommended)
Candied ginger, broken into shards
Flaky sea salt, Maldon preferred

Method

1. Bloom the psyllium

Stir psyllium husk powder with water until fully hydrated and gelled, about 30–60 seconds. Set aside.

2. Cream the base

In a stand mixer fitted with the paddle, cream butter and both sugars until light and fluffy, about 4–5 minutes. Scrape the bowl once or twice.

3. Tahini + psyllium

Add tahini and the bloomed psyllium gel. Mix until evenly incorporated. Scrape the bowl thoroughly. Tahini likes to hide at the bottom.

4. Eggs and vanilla

Add vanilla, then the egg yolk. Mix until smooth. Add the whole egg and mix just until combined.

5. Dry ingredients

Whisk flours, baking soda, baking powder, and salt together. Add to the bowl and mix on low just until combined. No overmixing.

6. Chocolate

Add chocolate and paddle briefly.

7. Loose batter

With a spatula, reach the bottom of the bowl and gently fold the dough over itself to ensure an even mix. Batter is pretty loose, needs to chill before scooping