These cookies are delicious with just the right amount of chewy centre and crisp edges. They have a lovely depth with the tahini that makes them feel the tiniest bit grown up. As always we backed off on the sugar a bit, and they are still more than sweet enough for our family! Note that you can add other nuts/seeds and dried fruit to the recipe. I have made these fully gluten free, see the note below, as well I have added dried cherries as well. Just put those in when adding the chocolate.

Salted Tahini Chocolate Cookies
~ adapted from Flourist who adapted from Butter & Brioche 
2/3 cup unsalted butter, cubed
1 cup brown sugar
1/4 cup light cane sugar
1 large farm egg
1 tbsp vanilla
2/3 cup tahini, smooth and runny
3/4 cup spelt flour *
1/2 cup almond flour - for GF see note* below
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet or bittersweet chocolate, chopped
2/3 cup roasted, chopped hazelnuts or other nut of choice
Flaky sea salt, for sprinkling (optional but makes them so delicious!)

In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into liquid, with no sizzling, or caramelization. Stir regularly. Pour the melted butter into a large mixing bowl and add both sugars, whisk until glossy. Add egg and mix until completely combined. Stir in vanilla and tahini and continue whisking for another minute or so, until thoroughly mixed.

In a separate bowl, combine together the spelt and almond flour, baking powder, baking soda, and salt.

Use a wooden spoon or spatula to mix in the dry ingredients. Once mostly blended, add in the chocolate and hazelnuts and stir until the remaining flour is incorporated. Try not to over mix. 

Cover the bowl and place in refrigerator to chill for at least 30 minutes and up to 1 hour.

Preheat oven to 350º. Line two baking sheets with parchment paper.

Shape the dough into balls, using about 2 tbsp of dough for each cookie, and place on prepared baking sheets, about 3" apart. Sprinkle with the flaky sea salt if desired. Bake until the edges are crisp but the centre is still slightly soft, about 11-14 minutes, rotating the pan half way through. Cool on the pan for 15 minutes and then transfer to a wire rack. 


* I have made these gluten free and they are delicious. Instead of the above spelt and almond flour I have replaced it with 140 gms of almond flour and 40 gms of tapioca flour.