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dark-chocolate-chip-pistachio-tahini-cookies-recipe

Healthy Dark Chocolate Chip Pistachio Tahini Cookies

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  • Author: Liliya
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 14 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Healthy, bakery-style dark chocolate chip pistachio tahini cookies made with nutty tahini, roasted pistachios, and melty dark chocolate. Perfect for snacks or gifting!


Ingredients

Units Scale
  • 1/2 cup + 3 tablespoons salted or unsalted butter (154 grams), browned and cooled
  • 1/2 cup tahini, well-stirred (125 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 cup light brown sugar, packed (200 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled (260 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt, plus extra for topping
  • 2 cups dark chocolate chips or chopped chocolate (340 grams)
  • 3/4 cup shelled pistachios, roughly chopped (110 grams; raw or roasted)

Instructions

  1. If using raw pistachios, preheat oven to 350°F and roast pistachios on a baking sheet for 8 minutes. Let cool completely.
  2. Brown the butter in a saucepan over medium heat until golden with a nutty aroma. Cool until soft but not melted.
  3. In a large bowl, cream together browned butter, tahini, sugars, eggs, and vanilla for 2–3 minutes until light and fluffy.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients. Mix until just combined.
  5. Stir in dark chocolate and pistachios. Reserve a few for topping.
  6. Optional but recommended: Cover and refrigerate dough for at least 1 hour, ideally overnight.
  7. Preheat oven to 375°F. Scoop dough (about ¼ cup per cookie), top with reserved chocolate and pistachios.
  8. Bake 9–11 minutes or until edges are set and centers look slightly underbaked.
  9. Cool on baking sheet for 10 minutes, then transfer to a rack. Top with flaky salt while warm.

Notes

  • For freezing, scoop dough balls and freeze on a tray. Store frozen and bake straight from frozen with 1-2 extra minutes.
  • These cookies pack perfectly for lunchboxes or work snacks. Wrap individually for grab-and-go ease.
  • Browning the butter adds gourmet bakery flavor without extra effort.
  • For chewier cookies, don’t overbake they’ll finish cooking as they cool.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 320 kcal
  • Sugar: 20g
  • Sodium: 160mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 35mg