Chocolate Tahini Crinkle Cookies
Glossy, brownie-soft cacao cookies with molten dark chocolate, toasted sesame and a subtle salty finish.
- Prep
- 12 min
- Bake
- 10 min
- Total
- 35 min
- Yield
- 12 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 38 g
Whole batch (12 servings, about 456 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Two parchment-lined sheet pans
- 1
Heat the oven to 175°C / 350°F and line two pans.
- 2
Whisk tahini, egg, yogurt, allulose and vanilla until glossy.
- 3
Fold in oat flour, cacao and baking soda, then add the chocolate chips.
- 4
Chill the soft dough for 15 minutes, scoop 12 mounds and sprinkle with sesame.
- 5
Bake 9-11 minutes until cracked at the edges but soft in the centre.
- 6
Cool on the pans for 10 minutes before moving.
Doneness test
The rims are set and crinkled while the centres still look softly glossy.
Cooling
Let the cookies finish setting on the hot pan to preserve their brownie-like centres.
Smart substitutions
Tahini for butter
Adds roasted depth and unsaturated fat without dairy.
Texture: Fudgy and tender with a faint sesame note.
Allulose for sugar
Keeps the cookies refined-sugar-free.
Texture: Softer edges and less caramelization.
Pro baking tips
- Stir separated tahini before measuring.
- A pinch of flaky salt makes the chocolate taste darker.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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