Arabic Fusion

Tahini Chocolate Chip Cookies



My inspiration comes from Middle Eastern foods.  One of my favorite dips is Tahini which is a sesame paste and it has a unique sweetness that goes well with a lot of savory and dessert foods.  Its texture reminds me of an all natural peanut butter so I thought about making an alternative of peanut butter cookies using Tahini and it turned out to be off the hook! #madgood

Check out the recipe below!



Tahini Chocolate Chip Cookies

  • Servings: 24-32
  • Difficulty: easy
  • Print

Good Ass Middle Eastern Inspired Tahini Cookies

  • 1/2 cup Tahini paste
  • 1/2 cup chocolate chip (or as much as you want lol )
  • 1/2 cup unsalted butter (room temp/softened)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/4 cup all purpose flour
  • half teaspoon baking powder
  • 1/4 teaspoon salt
  • a little more than 1/2 teaspoon baking soda.
  • Teaspoon black seed (optional)
  • Teaspoon sesame seed (Optional)


Cream together butter, both sugars, tahini and mix in the egg.  Then add the dry ingredients (except seeds), chocolate chips and mix well.  Refrigerate for at least an 1 so you can form it into a ball.


Take two small bowls and pour a teaspoon of black seed into one, and sesame seed into another.  Roll dough into 1 inch balls, dip the ball into one of the seeds and put on baking sheets. Flatten each ball with a fork. Bake in a preheated 375 degrees F oven for about 8 minutes or until cookies begin to brown.

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