Looking for a delicious and indulgent dessert? Try our salted tahini honey chocolate chunk cookies.

I was scrolling through my Facebook feed and came across a post from my friends that said, “salted tahini honey chocolate chunk cookies.” I knew I had to make them. I love tahini and honey together, so I knew these cookies would be delicious.

I mixed together the ingredients and started baking the cookies. They turned out perfect! I was so excited to eat them. I ate one, and then another. But then, I got a taste of the honey chocolate chunk and it was delicious. I was having a hard time deciding which cookie to eat first.

Eventually, I decided to eat the honey chocolate chunk. It was so good! The saltiness of the tahini paired perfectly with the sweetness of the honey. I was in love. I ate the whole cookie, and then I ate the whole batch of cookies. They were the best cookies I’ve ever tasted.

FAQ for Tahini Honey Chocolate Chunk Cookies

-What gluten-free flour do you suggest for this recipe?
-Can I substitute almond flour for the wheat flour?
-How do I tell if the dough is too dry or wet?
-Can I freeze these cookies?
-Can I increase the baking time?
-Is tahini a nut?

-Where can I find gluten-free flour?
-Many gluten-free flours are also grain free. Do not substitute almond flour for wheat flour in this recipe; they are not the same. Almond flour is made from ground almonds, whereas wheat flour is made from ground wheat.
-You can tell if the dough is too dry or wet by pressing it into a ball and making sure it doesn’t stick to your finger. If the dough is too wet, it will be sticky and difficult to work with; if the dough is too dry, it will be difficult to form into balls.
-You can freeze the cookies for up to 2 months. defrost before baking.
-Tahini is made from ground sesame seeds. Therefore, it is a nut.