The Hungry Bites

  • Home
  • Recipes
  • Categories
    • Main Dishes
      • Beef and veal
      • Chicken and Poultry
      • Lamb and Goat
      • Pork
      • Fish and seafood
      • Other Meats
      • Legumes
      • Salad Meals
    • Side Dishes
    • Greek Appetizers and Meze
    • Pasta and rice
    • Soups and stews
    • One pan - One pot
    • Air Fryer
    • Salads
    • Greek Desserts and Sweets
      • Cakes
      • Cheesecakes
      • Cupcakes and muffins
      • Cookies
      • Chocolate
      • Ice Cream
      • Pies Bars and Tarts
      • Puddings, jams and creams
    • Breakfast and Brunch
    • Bread Recipes
    • Greek Drinks
    • Dietary
      • Vegan
      • Vegetarian
      • Gluten-free
      • Healthy
  • The Mediterranean Diet
  • About The Hungry Bites
    • Contact me
menu icon
go to homepage
  • Summer
  • Recipes
  • MDiet
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Summer
    • Recipes
    • MDiet
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cookies

    Chewy olive oil and tahini chocolate chunk cookies

    Modified: Jun 7, 2020 · Published: Nov 12, 2017 by Makos

    Jump to Recipe Jump to Video Print Recipe

    These olive oil and tahini chocolate chunk cookies are soft, chewy, delicious and full of healthy fats. They can also be made vegan!

    Big, soft & chewy tahini – olive oil chocolate chunk cookies

    You don’t know how happy I am, sharing this recipe with you! I first made these big, soft and chewy olive oil and tahini chocolate chunk cookies some while ago, and they were so good, that I had a hard time holding myself from posting them before planned.

    Why? Because this is a very easy recipe to make (no melting the butter or bringing all the ingredients at room temperature), it’s healthier than your usual chocolate chip cookie made with butter (lots of good-for-your-heart fats here!), and it is SO GOOD AND DELICIOUS that you’ll want to make it over and over!  Plus, look how good they look!

    Watch this short video for how to make these easy chocolate chunk cookies with tahini and olive oil:

    In a way, these cookies remind me of these tahini and chocolate fudge popsicles because they too have all of the above characteristics but in the form of a popsicle! 🙂 And remember, if you want them to be vegan, all you have to do is mix 1 tablespoon ground chia (or flax) seeds with 4 tablespoons water and use this mixture to replace the egg in the recipe 🙂

    If you want to see more recipes like this you can follow me on  Instagram,   Pinterest, or  Facebook !

    Big, soft & chewy tahini – olive oil chocolate chunk cookies 2

    My inspiration for these tahini chocolate chunk cookies was a Cretan traditional recipe for olive oil almond biscotti (kalorizika) which is made only with olive oil and is naturally vegan since it has no eggs or milk. These kalorizika are some of my most favorite cookies and absolutely divine when dunked in hot coffee! Like every biscotti recipe, they are double baked in order to dry out and become crispy.

    But, before I bake them for the second time, I always keep some aside (to eat) because they’re so soft and moist. So, it was while eating one of these cookies when I realized I should make a chocolate chip cookie with no butter, but with olive oil.

    Big, soft & chewy tahini – olive oil chocolate chunk cookies 3

    Here, ALL the butter is replaced with tahini and olive oil. That is what makes these cookies so moist and chewy. So, can you taste the olive oil or the tahini?

    When these cookies are still warm, you’ll get just a hint of tahini. When completely cooled, you’ll have to try really hard to tell if there’s tahini (or olive oil) in them.

    How can this be possible? This is because of the vanilla, cinnamon and instant espresso coffee, which have the ability to complement the flavor of the tahini and olive oil resulting in an amazing cookie! And no, you can’t taste the cinnamon or coffee (so don’t omit them!). In fact, when you taste these cookies the next day, you’ll ask yourself: did I use butter instead of tahini and olive oil?

    OK, I won’t taste the tahini or olive oil. What will I taste? (you’ll wonder)
    I’ll tell you.
    You’ll taste a DELICIOUS soft, extra moist and chewy cookie with crisp edges, deep chocolate flavor, and nutty undertones.
    And the next day it will be even better!

    Big, soft & chewy tahini – olive oil chocolate chunk cookies 4

    Scoop 12 cookies, refrigerate, then roll into balls....

    Big, soft & chewy tahini – olive oil chocolate chunk cookies 5

    Bake!

    Big, soft & chewy tahini – olive oil chocolate chunk cookies 6

    Some notes/tips:

    • How to make a vegan egg: mix 1 tablespoon ground chia seeds (or flax seeds) with 4 tablespoons water and let it rest for 5 minutes. Replace the egg with this mixture to make the cookies vegan.
    • Don’t omit the cinnamon or espresso powder (also known as espresso instant coffee). You can’t taste them, but they make a difference!
    • Use good quality instant coffee granules if you don’t have espresso powder.
    • Use your favorite chocolate bar instead of chocolate chips (chopping the chocolate will produce both big chunks and trimmings each of which flavors the cookie in a different way). The result will be so much better!
    • Reserve some pieces of chopped chocolate to place on top of each cookie for a better look.
    • The dough will be soft. To get big, fat cookies you’ll have to scoop them and chill them in the fridge for several hours before baking (I do this overnight).
    • After chilling them, you can freeze them and have them ready to bake for when in need.
    • When you take the cookies out of the oven they’ll be puffed-up. Tap the pan on your counter 2-3 times and you’ll immediately see them transform into bakery-style cookies!
    • These tahini and olive oil cookies will keep fresh for 3-5 days, stored in an airtight container at room temperature.
    Big, soft & chewy tahini – olive oil chocolate chunk cookies 7

    You may also be interested in these recipes:

    Olive oil and almond biscotti

    Olive oil baklava fingers

    Best vanilla sugar substitutes

    Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook

    🎥Recipe Video

    📖 Recipe

    Big, soft & chewy tahini – olive oil chocolate chunk cookies f

    Chewy olive oil and tahini chocolate chunk cookies

    Makos
    These olive oil and tahini chocolate chunk cookies are amazing! They’re big, soft, chewy and absolutely delicious, full of healthy fats.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 14 minutes mins
    Cook Time 11 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Snack, Sweets
    Cuisine American, Mediterranean
    Servings 12 large cookies
    Calories 306 kcal

    Ingredients
     

    • ½ cup (100 grams) extra virgin olive oil
    • ⅓ cup (80 grams) tahini
    • ½ cup (100 grams) brown sugar
    • ½ cup (100 grams) sugar
    • 1 tablespoon (20 grams) maple syrup or honey
    • 1 ½ teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ teaspoon instant espresso powder
    • ¼ teaspoon fine sea salt
    • 1 large egg (60-65 grams)
    • ½ teaspoon baking soda
    • 1 ½ cups (190 grams) all-purpose flour
    • 5.3 oz (150 grams) chopped dark chocolate, at least 55% cocoa
    • Some sea salt flakes for topping

    Instructions
     

    • Transfer the olive oil, the tahini, the sugars, the honey, the vanilla, the cinnamon, the espresso powder and the salt to a bowl and beat with your electric mixer (or a whisk) for 1-2 minutes until sugar is almost dissolved. Add the egg and beat for 1 minute until creamy.
    • Combine the flour with the baking soda in a small bowl and add them to the olive oil/tahini mixture. Mix gently with a spatula until almost combined. Reserve some pieces of the chopped chocolate and mix the rest with batter.
    • Using an ice cream scoop (about ¼ cup capacity), scoop 12 cookies and place them on a pan or a large plate, the one next to the other. Place the chocolate pieces you have left on top of each cookie, cover with cling film and refrigerate for 3-4 hours or overnight.
    • Preheat oven to 356°F (180°C) and line your pan with baking paper.
    • Roll each cookie into a ball and transfer to the pan, leaving about 2-3 inches distance between each cookie. Sprinkle the cookies with some sea salt flakes and bake for 11 minutes. The cookies will puff up a bit.
    • Take the pan out of the oven and
      TAP/BANG IT 2-3 TIMES ON THE COUNTER
      for the cookies to deflate and settle. This will give them a bakery-style look. Let them cool for 5 minutes and transfer to a rack to cool completely.
    • Eat!

    Notes

    • To make the cookies vegan: Mix 1 tablespoon ground chia seeds or flax seeds with 4 tablespoons water and let it sit for 5 minutes until thickened. Use this mixture to replace the egg. Also, replace the honey with maple syrup.
    • If you make the cookies smaller or larger the cooking time will have to be adjusted accordingly.
     

    Nutrition

    Calories: 306kcal
    Tried this recipe?Let us know how it was!

    If you like this post, Pin it!

    Tahini and olive oil Chocolate chunk cookies

    More Mediterranean Cookie Recipes

    • Koulourakia cookies on parchment paper.
      Koulourakia: Greek Easter Cookies Recipe
    • Pistachio chocolate cookies featured image.
      Chocolate Pistachio Cookies (with Flavor Boost)
    • Easy peanut butter cookies.
      Best 4 ingredient peanut butter cookies (GF)
    • Italian almond cookies featured image.
      Easy Italian almond cookies recipe - soft amaretti

    Comments

      5 from 12 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Akhila@Pepper Delight says

      November 16, 2017 at 6:06 am

      Tried this recipe today and they came out absolutely delicious. Like you said, Soft and Chewy without any traces of olive oil. Thank You for this amazing recipe Makos :-).

      Reply
      • Makos says

        November 16, 2017 at 9:33 pm

        That's awesome Akhilla!
        Thank you very much!

        Reply
    2. Nico says

      December 28, 2017 at 8:47 am

      Does it tasteike tahini though?

      Reply
      • Makos says

        December 28, 2017 at 9:00 am

        Hi!
        No, these do not taste like tahini. When still warm, you get just a hint of tahini (which actually gives them a nutty flavor and complements the chocolate) but when they are cool, you'll probably not even notice it!
        Please let me know if you try them, thanks! 🙂

        Reply
    3. Penny says

      December 29, 2017 at 2:24 am

      Do you think I could add more tahini and take out some olive oil or the egg? I love the taste of tahini with small bursts of chocolate!

      Reply
      • Makos says

        December 29, 2017 at 6:33 am

        Hi Penny!
        I haven't tried this, but I would replace half of the olive oil with double the quantity of tahini, since tahini is about 50%-60% fat (meaning that I would subtract 1/4 cup of olive oil and add 1/2 cup more of tahini). In this case, I would also keep 2 tablespoons of the flour aside and decide whether to use them or not after the dough is mixed. I can't answer about the egg since I haven't experimented without it, but I am planning to make a vegan version of these cookies some time in the future. Please let me know if you try them! Thanks!!!

        Reply
    4. Mowse says

      March 23, 2018 at 7:23 pm

      A few weeks ago I made another tahini chocolate chip/chunk cookie recipe made with butter and I like this recipe with olive oil better. Something about the combination of tahini and olive oil made the cookies amazing. I think next time I will use a little less oil and a little more tahini to deepen the tahini flavor in them. Though really as is this is a great recipe. Granted I used organic chocolate chips not chunks of a cut up chocolate bar because I had the chips.

      Reply
      • Makos says

        April 12, 2018 at 8:13 pm

        I'm so happy you liked them Mowse, and thanks very much for commenting!
        P.S. Sorry for the late responce, I just noticed I hadn't replied to your comment 🙂

        Reply
    5. Alison says

      April 09, 2018 at 5:44 pm

      I tried these last night and they didn't spread out at all. I realized after that I'd missed one of the sugars - would this effect the spread? I was looking forward to the thin/store bought look!

      Reply
      • Makos says

        April 09, 2018 at 6:12 pm

        Hi Alison,
        Yes, using less sugar will certainly affect the consistency and the spreading. Too much flour can also prevent them from spreading, that's why I always recommend measuring by weight when baking. Good luck for the next time! 🙂

        Reply
    6. Jane says

      November 21, 2018 at 9:01 am

      hi, could you substitute the tahini with penaut butter?

      Reply
      • Makos says

        November 21, 2018 at 11:00 am

        Hi Jane,
        Yes, go ahead!

        Reply
    7. Jane says

      January 21, 2019 at 12:07 pm

      Hi I tried to make these but they didn’t spread out at all- I measured all the ingredients very carefully. They tasted great but were a little dense. Any ideas what could have caused this?
      Th

      Reply
      • Makos says

        January 21, 2019 at 11:02 am

        Hi Jane,
        The only thing I can think of, is that maybe the flour was too much. Did you measure it by cups or weight? When we measure by cups, we usually spoon the flour lightly into the cup rather than using the cup to scoop the flour from the bag.
        Next time you can set some flour on the side and use it only if the dough seems very runny. The dough is supposed to be soft, that's why it needs some refrigerator time.
        I hope this helps!

        Reply
        • Jane says

          January 22, 2019 at 2:05 pm

          Thanks , will give it another go. Does the cookie dough need to be thawed after remaining in the fridge overnight?

          Reply
          • Makos says

            January 22, 2019 at 2:43 pm

            No, I just roll it into balls and bake in the oven. Also, another thing I thought, is to check if your baking soda is fresh. If it's too old it may not be strong enough.
            Hope everything works out fine!

            Reply
    8. Susan says

      January 25, 2019 at 5:37 pm

      5 stars
      I just made your recipe substituting Bob’s Red Mill Super-Fine Natural Almond Flour (not blanched) for the all purpose flour, and eliminating the 1/2 cup of sugar (I used only the 1/2 cup of brown sugar, specifically dark muscovado) and they came out OMG OUTRAGEOUSLY DECADENTLY INCREDIBLY AMAZINGLY DELICIOUS! I am not a skillful baker and I prefer grain-free and not overly sweet desserts, but its tricky to convert recipes and it usually don’t work out for me very well. I am THRILLED! THANK YOU!

      Reply
      • Makos says

        January 29, 2019 at 8:11 pm

        I am so glad to hear this Susan! Now I'm wondering if oat flour will also work! I should give this a try when I have the chance 🙂

        Reply
    9. Anne B. says

      April 01, 2019 at 7:27 pm

      These are truly fabulous. The third time I made them I upped the olive oil to 5 oz, the tahini to 4 oz, the white sugar back to 1/3 c, used 2 tsp vanilla and no espresso (because I take no chances with sleep and I might want these at night). I then added — all at once because it seemed to help with the stiffening of the batter I otherwise experienced — 100 g of all-purpose flour, 100g of whole wheat pastry flour, a cup of rolled oats, and a cup of chocolate chips (because I always have those around). I baked them for 14 minutes at 356, being careful not to overbake (they don’t brown in the same way as butter cookies, so if you wait for that they may be too hard). I got 17 cookies out of this via my small ice cream scooper. FANTASTIC. Thank you!

      Reply
      • Makos says

        April 01, 2019 at 4:31 pm

        Thank you very much Anne!
        I laughed really hard with the part that you take no chances with sleep and you might want these at night, hahaha!

        Reply
    10. Emily Hunter says

      July 30, 2019 at 1:22 am

      5 stars
      I made these and they tasted amazing! BUT, they were super dry and crumbly. I used the flax egg mix, but I could tell when it was scooped that it wasn’t the right consistency. The tahini i used was more paste-like than liquidy, could that be the problem? What would you recommend to add if the dough is too dry?

      Thanks again for this delicious recipe (:

      Reply
      • Makos says

        July 30, 2019 at 3:28 am

        Hi Emily,
        I recommend tahini with no additives (100% sesame seeds). Also, stir it well before use because the longer it sits on the counter, the oil separates. Otherwise you can use less tahini and maybe add some additional sesame oil.
        If you have a kitchen scale try to use it next time, just to be sure that all the ingredients are correctly measured. Hope that helps 🙂

        Reply
    11. Susan says

      August 08, 2019 at 12:58 pm

      Is there a way to use this recipe to make stay-soft after baking cut-out cookies?

      Reply
      • Makos says

        August 08, 2019 at 10:10 am

        Hi Susan,
        I'm afraid I can't think of a way you can do that with this recipe.

        Reply
    12. Kit says

      April 12, 2020 at 7:41 pm

      5 stars
      These cookies are amazing! I had the same problem as some others with the cookies not flattening. With the second batch, I flattened them some before I put them in the oven; that helped. Rereading through the comments though, I caught that you said the dough should be soft. Mine wasn’t, it was fairly thick. Considering the fact that I weighed my ingredients, I was a bit confused, but then I wondered whether, or not, it has to do with the brand/type of flour used. I would assume that flour in different parts of the world is different, based on the type of wheat used to make the flour. That’s the only thing that makes sense for the discrepancy. So, next time I make these, I’m going to use the European flour I have (wish I would have thought to use it this time), and see if that makes a difference. I’ll let you know.

      Reply
      • Kit says

        April 12, 2020 at 4:46 pm

        Oh, I just realized I forgot to mention that I’m in the USA.

        Reply
      • Makos says

        April 12, 2020 at 5:09 pm

        I'm very happy you liked them Kit! I have the impression that maybe the flour isn't the problem, but the type of tahini. Here, the tahini is made of 100% sesame seeds and has no additives, so the consistency is a bit thin. Was the tahini you used the same consistency as you can see in the video, or was it thicker?

        Reply
    13. Kit says

      April 12, 2020 at 10:56 pm

      My tahini is just ground sesame seeds as well, no fillers or additives. It looks to be the same consistency as yours. My end cookie dough was close in texture to yours, but I do have to say that my cookie dough looked a tad thicker though. I'm still suspecting it's the flour at this point. I guess the other possibility is the refrigeration time. I did leave mine in overnight. I'm wondering if that firms up the dough too much. Maybe several hours is all that is needed to achieve the best consistency.

      BTW, Happy Easter if you celebrate Easter.

      Reply
      • Makos says

        April 13, 2020 at 7:51 pm

        Happy Easter Kit!
        We celebrate Orthodox Easter one week later than the Catholic

        Reply
        • Kit says

          April 25, 2020 at 11:11 pm

          Ok, I've made these two more times. With the first of these two batches, I used the same all purpose flour, but only refrigerated the dough balls for 3 hours. That helped; they flattened a little bit more than refrigerating the dough balls overnight. Still, they didn't flatten out all the way when banged on the counter. The second of these two batches, I used the Pivetti brand "00" flour, and again, only refrigerated the dough balls for 3 hours. As with the previous batch, that flattened a little better than overnight refrigeration, but still didn't completely flatten when banged on the counter. I can't think of any other variable that is causing this except atmosphere. My best outcome of all three batches has been when I refrigerated the dough balls for only 3 hours and then flattened them by hand first before I put them in the oven (with each batch, I flattened half the dough balls by hand before baking). Maybe next I'll just bake the cookies right away and not refrigerate the dough at all. But, you know what? I don't care how I get them to flatten, they are sooooo good!!! They are my new favorite cookie. Thank you so much for sharing this recipe. So happy I discovered your site!

          Reply
          • Makos says

            April 26, 2020 at 7:40 am

            Yes, you can totally skip refrigeration!
            Thanks for your feedback Kit!

            Reply
            • Kit says

              May 06, 2020 at 10:09 pm

              Sorry, don't mean to be a pest with so many post, but I had to come back to share something else. I, initially, was making the cookies using toasted tahini. I ran out of toasted tahini and only had raw tahini in my pantry, so, I used that with my recent batch of cookies. WOW, world of difference! The toasted tahini in these cookies makes them sooooooooo much more flavorful. I'm making sure to only use toasted tahini from now on.

              BTW, I didn't refrigerate the dough this time, and the cookies flattened nicely on their own in the oven. Shrugs. I guess whatever works for each person.

            • Makos says

              May 07, 2020 at 3:48 am

              That's great!

    14. Rohan Daftary says

      July 09, 2020 at 5:37 pm

      5 stars
      Hi makos, tried these for the first time and they came out brilliantly well! Thanks so much for this amazing recipe! Take care bro!

      Reply
      • Makos says

        July 09, 2020 at 3:14 pm

        Hey Rohan,
        I'm very happy you liked them!

        Reply
    15. Almas says

      August 15, 2020 at 7:18 pm

      hi how can I make it sugar free any alternates..

      Reply
      • Makos says

        August 15, 2020 at 4:29 pm

        Hi,
        Sugar is needed for the right texture, so I don't know if they can be sugar free. The only option I can think of is to make them refined sugar free by using coconut sugar or date sugar, but I haven't tried it 🙂

        Reply
    16. Mary Z. says

      October 18, 2020 at 1:54 pm

      Hi! I’m about to try these— can ground espresso substitute for instant espresso?
      Thanks ?

      Reply
      • Makos says

        October 18, 2020 at 12:13 pm

        Hi Mary, I haven't tried it but I believe it will depend on how coarsely ground the espresso is. The coffee is used here to complement the taste of the chocolate, so the cookies will be good even if you omit it 🙂

        Reply
        • Mary Z says

          October 18, 2020 at 5:20 pm

          Thanks for responding!

          Reply
    17. Alena says

      March 30, 2021 at 2:58 am

      5 stars

      This recipe was super easy to make, and the cookie had just the right amount of nuttiness and sweetness (though I cut half a cup of white sugar). I found that it was quite a tall cookie that didn’t bake flat because I couldn’t bang the pan (mum was on a zoom call), but even then the results were great! It was a soft cookie with a slight chew rather than super chewy. Will definitely be making this again.

      Reply
      • Makos says

        March 30, 2021 at 3:45 am

        Thank you very much Alena, I'm happy you liked it!

        Reply
    18. Nancy ktk says

      February 11, 2022 at 10:11 am

      Hello from Greece! Can I use cocoa powder in the mixture? In that case, should I reduce flour?

      Reply
      • Makos says

        February 11, 2022 at 8:17 am

        Hi Nancy, hello from Greece too!!!
        Unfortunately I haven't made them with cocoa powder. You could replace 2 tablespoons of the flour with cocoa powder, but cocoa tends to make baked goods drier so I can't really say if the texture will be the same

        Reply
    19. Nancy ktk says

      February 12, 2022 at 7:25 am

      5 stars
      They came out super delicious! Fantastic recipe, thank you!

      Reply
      • Makos says

        February 12, 2022 at 8:02 am

        That's great! Thanks for letting me know!

        Reply
    20. Kelley E Martin-Adams says

      December 14, 2022 at 12:52 am

      5 stars
      Question: Can I use whole wheat flour?? I’m super excited to give these a try!!

      Reply
      • Makos says

        December 13, 2022 at 11:08 pm

        Hi Kelley, I haven't made them with whole wheat flour but I can't see a reason why it won't work 🙂

        Reply
    author profile image.

    Welcome to The Hungry Bites, your go-to destination for authentic Greek and Mediterranean recipes, straight from the heart of the Aegean.

    About →

    Summer Recipes

    • Dolma on a plate.
      BEST Dolma: Stuffed Grape Vine Leaves with Meat
    • Featured image for creamy Greek pasta salad.
      Creamy Greek pasta salad (with healthy yogurt dressing)
    • A stuffed tomato and pepper on a plate.
      Easy Gemista: Greek stuffed peppers & tomatoes
    • Greek baked octopus in foil featured image.
      Easy Mediterranean baked octopus recipe (in foil)
    • Greek yogurt marinated chicken breasts.
      Greek yogurt chicken marinade—it doubles as a sauce
    • Greek salad featured image.
      Traditional Greek salad (authentic recipe by a Greek)
    • Cretan dakos salad on a plate.
      Traditional Greek Dakos Salad Recipe (by a Cretan)
    • Ouzo cocktails
      Greek booze: 5 Ouzo Cocktails You Need to Try

    Popular Recipes

    • Featured image: 3 slices of spanakopita stacked the one on the other.
      Easy Greek Spinach Pie (Traditional Spanakopita)
    • Oven baked swordfish featured image.
      Oven baked swordfish recipe with lemon vinaigrette
    • A bowl with lemon garlic pearled couscous.
      Best Lemon Garlic Pearl Couscous Recipe
    • Baked chicken leg on a plate with potatoes, carrots and cauliflower.
      Greek baked chicken recipe (with potatoes)
    • Easy pistachio cream in a jar, featured image.
      2-ingredient Pistachio Cream Recipe
    • Pistachio chocolate cake featured image.
      Dubai Chocolate Pistachio Cake
    • Italian almond cookies featured image.
      Easy Italian almond cookies recipe - soft amaretti
    • Creme brulee featured image
      Classic French Crème brûlée recipe (in 5 easy steps)

    Footer

    ↑ back to top

    As Seen In

    GREATIST, Buzzfeed, Saveur, wellandgood, verywellfit, popsugar, everydayhealth, brit.co, Health.com, Livestrong, Thefeedfeed, Marie Claire, Thepappaspost.

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2016-2025 The Hungry Bites

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.