These Tahini Cookies with Chocolate Chips, Cardamom and Sea Salt flakes have been a real favourite for the past weeks. I’ve baked them a couple times already, and they’re a true hit. Many people have been asking for the recipe, so I’m finally sharing it!
Simple Tahini Cookies are already great, but I’ve decided to spice up things a little by adding some cardamom (my favourite spice), chocolate for even more decadence and sea salt flakes. Sea Salt is totally optional but it’s a dream combo with choc chips!
These would make the perfect Sunday bake, I like inviting friends over for a cup of tea and serve these for a real treat. I also plan on bringing them to work for all my colleagues, as we enter the festivities I really feel like cooking and sharing!
If you do make this recipe, don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations!
- 1/2 cup tahini
- 1/4 cup - 60ml oat milk, or any other plant milk
- 90g caster sugar
- 60g brown sugar
- 1 tsp vanilla essence
- 5 cardamom pods, seeds finely crushed
- 180g all purpose flour
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 100 g dark chocolate, chopped
- sea salt flakes, to decorate
Add the tahini in a large mixing bowl.
Mix in the oat milk.
Add in sugar, vanilla essence, crushed cardamom seeds.
Add flour, cornstarch and baking soda.
Gently mix with a wooden spatula and then use your hands to create a nice dough. Depending on the flour brand used, you might need to add more milk. You want to reach a soft consistency.
Fold the chocolate chips in the dough.
Preheat the oven to 190° C/375°F.
Split the dough into 10 - 12 equal sized portions. If you want to weigh them, between 40-50g is a great size.
Leave them in the fridge for at least 30 minutes.
Place the cookie balls on the prepared baking sheet, leaving enough space around each cookie. Press the cookies down with your palms.
Bake for about 12 minutes.
Remove from oven and immediately sprinkle some flaked salt on top of the cookies. Let cool on the baking tray.