Jumbo Grain-Free Tahini Chocolate Chunk Cookie

Why You’ll Love This Recipe

• Rich, nutty tahini flavor: I love how tahini adds a distinctive toasted sesame taste that makes this cookie different from traditional chocolate chip cookies.

• Perfect bakery-style texture: I aim for lightly crisp edges, a tender center, and delicious pockets of melted chocolate.

• Naturally grain-free: I use almond flour instead of wheat flour, creating a satisfying cookie without traditional grains.

• Loaded with chocolate chunks: I prefer chopped dark chocolate because it melts into rich, irregular pools throughout the cookie.

• Simple ingredients: I can prepare this cookie with a handful of pantry staples and minimal equipment.

• Quick and easy: I love that the dough comes together in one bowl and requires no complicated preparation.

• Perfect for sharing: I make one oversized cookie that I can enjoy as a generous individual treat or divide into smaller portions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Jumbo Tahini Chocolate Chunk Cookie

• ½ cup (56 g) finely ground blanched almond flour

• 2 tablespoons (30 g) smooth, well-stirred tahini

• 2 tablespoons (25 g) packed light brown sugar

• 1 tablespoon (15 g) granulated sugar

• 1 large egg yolk

• ½ teaspoon vanilla extract

• ¼ teaspoon baking soda

• ⅛ teaspoon fine sea salt

• ¼ teaspoon ground cinnamon (optional)

• ⅓ cup (55–60 g) chopped dark chocolate or chocolate chunks

For Topping

• 1 tablespoon additional dark chocolate chunks

• Flaky sea salt, to taste

• 1 teaspoon toasted sesame seeds (optional)

• A small drizzle of melted dark chocolate (optional)

Directions

Step 1: Preheat the Oven

I begin by preheating my oven to 350°F (175°C).

I line a small baking sheet with parchment paper to prevent sticking and make cleanup easier.

I prefer using a light-colored baking sheet because it helps the cookie bake evenly without browning too quickly on the bottom.

Step 2: Prepare the Tahini Mixture

In a medium mixing bowl, I combine the smooth tahini, brown sugar, and granulated sugar.

I stir everything together with a spoon or small whisk until the mixture becomes thick and creamy.

I make sure the tahini is thoroughly stirred before measuring because the natural oils can separate in the jar.

I find that smooth, well-mixed tahini gives the cookie a more consistent texture and a balanced sesame flavor.

Step 3: Add the Egg Yolk and Vanilla

I add the egg yolk and vanilla extract to the tahini mixture.

I whisk until everything is fully incorporated and the mixture becomes smooth and slightly glossy.

I love how the egg yolk adds richness and helps create the soft, chewy center that makes this jumbo cookie so satisfying.

Step 4: Add the Dry Ingredients

I add the almond flour, baking soda, fine sea salt, and optional cinnamon to the bowl.

Using a spatula, I gently mix until a thick, cohesive cookie dough forms.

I make sure no dry patches of almond flour remain.

The dough should feel soft and slightly sticky but still be firm enough to shape.

If the dough feels unusually loose, I let it rest for approximately 5 minutes so the almond flour can absorb some moisture.

Step 5: Fold in the Chocolate Chunks

I add the chopped dark chocolate to the dough and gently fold it in with a spatula.

I prefer using a mixture of small chocolate pieces and larger chunks because it creates an interesting texture and beautiful melted chocolate pockets.

I reserve a few larger pieces for pressing into the top of the cookie before baking.

Step 6: Shape the Jumbo Cookie

I transfer the dough to the prepared baking sheet.

Using my hands or a spoon, I shape it into one thick, round cookie approximately 4 inches wide.

I gently flatten the top while keeping the center slightly thicker than the edges.

I leave plenty of space around the cookie because it will spread as it bakes.

I press the reserved chocolate chunks into the surface for a bakery-style appearance.

Step 7: Bake Until Golden

I place the baking sheet in the preheated oven and bake for approximately 12–16 minutes.

I look for lightly golden edges and a center that appears mostly set but still slightly soft.

I avoid overbaking because almond flour cookies can become dry if left in the oven too long.

I find that removing the cookie while the center is still a little tender gives it the best chewy texture after cooling.

Step 8: Add the Finishing Touches

As soon as I remove the cookie from the oven, I sprinkle a small amount of flaky sea salt over the top.

I sometimes add toasted sesame seeds to highlight the tahini flavor.

For an extra indulgent finish, I drizzle a little melted dark chocolate over the cookie after it has cooled slightly.

Step 9: Cool and Serve

I let the cookie cool on the baking sheet for approximately 10–15 minutes before moving it.

I find that this resting time is especially important because grain-free cookies are delicate when hot and become firmer as they cool.

Once the edges have set, I carefully transfer the cookie to a plate.

I love serving it slightly warm, when the chocolate is still soft and the center is tender and chewy.

Servings and Timing

I find that this recipe makes one oversized bakery-style cookie, which I can enjoy as a generous individual dessert or divide into two smaller servings. My estimated total time includes approximately 10–15 minutes of cooling.

Variations

Make It Vegan

I replace the egg yolk with approximately 1 tablespoon of thick, unsweetened plant-based yogurt or a prepared flax mixture made from 1 teaspoon ground flaxseed and 1 tablespoon water.

I also choose dairy-free dark chocolate.

I find that these substitutions can create a delicious plant-based cookie, although the texture may be slightly softer and more delicate.

Use Different Chocolate

I sometimes replace dark chocolate with semisweet chocolate, milk chocolate, or dairy-free chocolate chunks.

I especially enjoy using chopped bittersweet chocolate because its deep cocoa flavor balances the sweetness of the cookie and the richness of the tahini.

Add Toasted Nuts

I fold a tablespoon or two of chopped toasted walnuts, pecans, or pistachios into the dough.

I love how the nuts add crunch and complement the naturally nutty flavor of tahini.

Make It Extra Chocolatey

When I want a more intense chocolate flavor, I replace 1 tablespoon of the almond flour with 1 tablespoon of unsweetened cocoa powder.

I sometimes add extra chocolate chunks to create a rich, brownie-like cookie.

Add a Hint of Espresso

I stir ¼ teaspoon of instant espresso powder into the dough.

I find that espresso enhances the chocolate flavor without making the cookie taste strongly of coffee.

Try a Maple Tahini Version

I replace part of the brown sugar with a small amount of maple syrup.

Because maple syrup adds moisture, I slightly increase the almond flour if the dough becomes too soft.

I love how maple adds a warm sweetness that pairs beautifully with tahini and dark chocolate.

Make Smaller Cookies

Instead of shaping one jumbo cookie, I divide the dough into two or three smaller portions.

I arrange them on the baking sheet with space between each cookie and reduce the baking time to approximately 9–12 minutes.

I begin checking early because smaller cookies bake more quickly.

Add Orange Zest

I mix ½ teaspoon of finely grated orange zest into the dough.

I especially enjoy this variation because the bright citrus flavor complements dark chocolate and toasted sesame beautifully.

Storage/Reheating

Storing at Room Temperature

I allow the cookie to cool completely before transferring it to an airtight container.

I store it at room temperature for up to 2 days in a cool, dry place.

I find that keeping the cookie tightly covered helps maintain its soft center and prevents the edges from becoming too dry.

Refrigerating

I store the cookie in an airtight container in the refrigerator for up to 5 days.

I prefer letting it sit at room temperature for approximately 10–15 minutes before serving because the texture becomes softer as it warms.

Freezing the Baked Cookie

I allow the cookie to cool completely, then wrap it tightly and place it in a freezer-safe container or bag.

I freeze it for up to 2 months.

When I want to enjoy it, I thaw it at room temperature before gently warming it.

Freezing the Cookie Dough

I shape the unbaked dough into a thick round and place it on a parchment-lined tray.

I freeze it until firm, then transfer it to a freezer-safe bag.

I can bake the dough directly from frozen, adding approximately 2–4 minutes to the baking time.

I find that freezing the dough is a convenient way to have a freshly baked cookie whenever I want one.

Reheating in the Oven

I preheat my oven to 300°F (150°C).

I place the cookie on a baking sheet and warm it for approximately 4–6 minutes.

I prefer this method because it gently softens the chocolate while helping the edges regain some crispness.

Reheating in the Microwave

I place the cookie on a microwave-safe plate and warm it for approximately 8–12 seconds.

I avoid overheating because the cookie can become too soft and the chocolate may get excessively hot.

I love this quick method when I want a warm, gooey center.

FAQs

1. Can I make this jumbo tahini chocolate chunk cookie without almond flour?

I prefer almond flour because it provides a tender texture and keeps the cookie grain-free.

I can experiment with finely ground sunflower seed flour for a nut-free alternative, although the flavor and texture may change.

I avoid substituting coconut flour in equal amounts because it absorbs significantly more moisture than almond flour.

2. Why is my grain-free tahini cookie falling apart?

I find that grain-free cookies are naturally more delicate than traditional wheat-flour cookies, especially when they’re still hot.

I make sure to measure the almond flour accurately, use smooth tahini, and allow the cookie to cool on the baking sheet for at least 10–15 minutes.

I also avoid overbaking because an overly dry cookie can become crumbly.

3. Can I use natural tahini for this recipe?

Yes! I usually use natural tahini made from ground sesame seeds.

I stir it thoroughly before measuring to make sure the oil and sesame paste are evenly combined.

I prefer smooth, pourable tahini because it blends easily into the dough and produces a consistent texture.

4. How do I know when the jumbo cookie is fully baked?

I look for lightly golden edges and a center that appears mostly set but still slightly soft.

I avoid waiting until the entire cookie feels firm because it continues setting as it cools.

I find that this approach produces the best contrast between crisp edges and a chewy center.

5. Can I make the cookie dough ahead of time?

Absolutely. I can prepare the dough and refrigerate it in an airtight container for up to 24 hours before baking.

I let the dough soften slightly if it becomes too firm to shape.

I can also freeze the shaped dough for up to 2 months and bake it directly from frozen.

I enjoy this option because it makes preparing a fresh, warm cookie quick and convenient.

Conclusion

Jumbo Grain-Free Tahini Chocolate Chunk Cookie is a delicious combination of rich sesame flavor, tender almond flour dough, and generous pieces of melted chocolate. I love how the cookie develops golden, lightly crisp edges while maintaining a soft, chewy center that feels wonderfully indulgent.