Craving a new cookie recipe to try this season? These tahini prune chocolate chip cookies are one of my recent favorites, and I think you’ll love ‘em too! This recipe uses minimal ingredients for a chewy cookie with little bits of fruity sweetness and rich dark chocolate. I use a bigger cookie scoop for this recipe to make a bakery-style cookie that’s so good when eaten slightly warm right out of the oven!
Ingredients
Here are all the ingredients you’ll need to make these cookies, with selected ingredient notes:
- Tahini – Tahini is made from ground sesame seeds. It should have a smooth, pourable texture (kind of like salad dressing). If your jar is very thick or gloopy, the recipe may require adjustments for proper texture.
- Chocolate chips – There are several brands of dairy-free chocolate chips on the market these days. My personal go-to is Enjoy Life (affiliate link; I earn a commission) – it’s easy to find at grocery stores or online, and I find it tastes like high-quality chocolate. I use their dark chocolate morsels for this recipe. You can also search for Nestle Allergen Free Morsels (be sure to check the packaging as the bag can look like other Nestle products that do contain dairy).
- Coconut sugar – This sugar comes from a coconut palm tree, and has almost a caramel-ish flavor to it (in my opinion). I use NOW Coconut Sugar in this recipe (they’re a client of mine; you can get 20% off products on their site using code CHRISSY through end of year). If you don’t have this on hand, brown sugar should work just fine.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos. This recipe is so easy to make!
Start by mixing together the tahini, coconut sugar, egg, and vanilla. Stir until well combined.
In another bowl, mix together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and also add in the prunes and dark chocolate. Mix it until combined. The dough will be slightly crumbly; this is normal.
Use a 2-inch cookie scoop (this is a larger size) to portion out the dough. As you scoop the dough, pack it into the scoop by pressing against the bowl as you portion it. Then drop it onto a parchment lined baking sheet. You’ll get 12 big cookies from this recipe.
Flatten each ball of dough slightly with your hand – these cookies don’t spread, so you want to flatten them slightly before baking but still keeping ‘em relatively thick for the best texture.
Bake ‘em for about 10-12 minutes, then let cool on the pan for 10 minutes. Dig in while they are still slightly warm. There is nothing like biting into one of these with melty dark chocolate inside!
Recipe Tips and Modifications
Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze and thaw on the counter or in the microwave when ready to enjoy.
Dough Texture: It is normal for the dough to look a little crumbly, but it should come together in a cookie scoop. If your dough is overly dry, it could be due to packing flour into the measuring cup, or due to a thicker tahini. If this occurs, just add a little more tahini to the recipe.
Changing Add-Ins: You can modify the add-ins for this recipe, like using dried cranberries in place of prunes, or swapping in chopped nuts for the chocolate. Keep the total amount of add ins to no more than ⅔ cup total, otherwise the cookies may not hold together.
Allergens in this Recipe
This recipe is dairy free, soy free, peanut free, and tree nut free (assuming you choose chocolate chips that fit these needs, like Enjoy Life).
The cookies do contain sesame (in the tahini), egg (in the egg), and wheat/gluten (in the flour). I have not tested substitutions for these ingredients, though I would guess you could make this wheat/gluten free by using a 1 to 1 gluten-free all-purpose flour substitute (like King Arthur or Bob’s Red Mill).
More Unique Cookie Recipes
If you’re looking for additional cookies with unique flavor profiles (that are also dairy free!), try one of these tasty options:
- Lemon rosemary olive oil cookies
- Butternut squash molasses cookies
- Chocolate pumpkin crinkle cookies
- Double chocolate olive oil cookies
- Chai-spiced cashew butter cookies
I hope you enjoy these chocolate chip tahini prune cookies. If you get a chance to make ‘em, feel free to leave a recipe rating or comment below.
Tahini Prune Chocolate Chip Cookies
Ingredients
- ⅔ cup tahini
- ⅔ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup finely chopped prunes (about 6-7 prunes)
- ⅓ cup dark chocolate chips (dairy-free, i.e. Enjoy Life)
- Pinch of coarse salt for topping, if desired
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a large mixing bowl, combine the tahini, coconut sugar, egg, and vanilla. Stir until well combined.
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In a small mixing bowl, combine the flour, baking soda, and salt.
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Pour the dry ingredients into the wet ingredients and add the prunes and chocolate chips. Stir until the mixture is combined. Note that the dough will be slightly crumbly; this is normal.
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Use a 2-inch cookie scoop (or large heaping spoonfuls) to portion out the dough, pressing the dough into the scoop against the bowl to pack it together before scooping out onto the baking sheet. Flatten each ball of dough slightly with the palm of your hand, leaving the cookies relatively thick (these cookies do not spread when baking).
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Bake at 350 degrees F for 10-12 minutes on the center rack, or until the cookies no longer look moist on top and are a light golden-brown color along the edges. If desired, add a pinch of coarse salt to top directly after removing from the oven. Let cool for 10 minutes on the pan, then enjoy while still slightly warm!
Recipe Notes
- It is normal for the dough to look a little crumbly but it should come together in a cookie scoop. If your dough is overly dry, it could be due to packing flour into the measuring cup, or due to a thicker tahini. If this occurs, just add a little more tahini to the recipe.
- If you use a smaller cookie scoop for this recipe, the cookies may need less time in the oven. Check around 8 minutes if using a smaller scoop.
- If using brown sugar instead of coconut sugar, note that it has slightly more moisture. It should work fine, but if the dough looks too moist, just add an extra tablespoon of flour.
Nutrition analysis (approximate per cookie): 203 calories, 12 g fat, 3 g saturated fat, 105 mg sodium, 25 g carbohydrate, 4 g fiber, 14 g sugar, 4.5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 17%, Potassium: 4%
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