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

Chewy olive oil and tahini chocolate chunk cookies

These olive oil and tahini chocolate chunk cookies are amazing! They’re big, soft, chewy and absolutely delicious, full of healthy fats.
Course Dessert, Snack, Sweets
Cuisine American, Mediterranean
Keyword chip, chocolate, chunk, cookies, olive oil, tahini
Prep Time 14 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings 12 large cookies
Calories 306 kcal
Author The Hungry Bites


  • 1/2 cup (100 grams) extra virgin olive oil
  • 1/3 cup (80 grams) tahini
  • 1/2 cup (100 grams) brown sugar
  • 1/2 cup (100 grams) sugar
  • 1 tablespoon (20 grams) maple syrup or honey
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon fine sea salt
  • 1 large egg (60-65 grams)
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (190 grams) all-purpose flour
  • 5.3 oz (150 grams) chopped dark chocolate, at least 55% cocoa
  • Some sea salt flakes for topping


  1. 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.
  2. 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.
  3. Using an ice cream scoop (about 1/4 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.

  4. Preheat oven to 356°F (180°C) and line your pan with baking paper.
  5. 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.

  6. Take the pan out of the oven and


    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.

  7. Eat!

Recipe Video

Recipe 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.