These cookies work because spelt flour is softer and more absorbent than plain wheat flour. The dough comes together quickly, spreads just enough in the oven, and holds a fudgy centre as it cools.
Tahini does two things here. It replaces some of the butter, adding a roasted sesame richness that lingers after the chocolate. The combination stays grounded, not too sweet.
Dark chocolate, 70% or higher, keeps the sweetness in check. Chunks melt unevenly into the dough, so you get pockets of bitter chocolate against the nutty tahini base.
You can chill the dough overnight for a slightly deeper flavour, or bake straight away. Both versions hold their shape and stay soft for days.
Why You’ll Love This Recipe
- One bowl, no mixer, minimal washing up
- Spelt flour gives a soft, non-cakey texture
- Tahini adds nutty depth without overpowering chocolate
- Freezer-friendly dough, bake from frozen when needed
Ingredient Notes
- Spelt flour: Use whole spelt or white spelt flour. Whole spelt gives a slightly denser, nuttier cookie; white spelt stays lighter and closer to a standard cookie texture. Do not substitute plain wheat flour 1:1 – reduce by 10% if you do, as spelt absorbs less liquid.
- Tahini: Use a runny, well-stirred tahini with no added oil or salt, such as a Lebanese or Palestinian-style brand. Thick or dry tahini can make the dough crumbly and hard to roll.
- Dark chocolate: Chop a 70-85% bar into rough chunks rather than using chips – the uneven pieces melt into pools rather than holding their shape. Chips work in a pinch but give less flavour coverage.
- Butter: Use unsalted butter at room temperature so it creams with the sugars easily. For a dairy-free version, solid coconut oil or vegan block butter both work at the same weight.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a faint molasses note that pairs well with the tahini, but light brown keeps things more neutral.
- Flaky sea salt: A pinch of flaky salt on top before baking sharpens the chocolate and sesame flavours. This step is optional but makes a noticeable difference to the finished cookie.
Spelt Dark Chocolate Tahini Cookies
Description
Spelt flour keeps these cookies tender without being heavy, while tahini adds a roasted, nutty undertone that balances the dark chocolate. One bowl, no mixer, and they bake in under 12 minutes.
Ingredients
Instructions
- Heat the oven to 175 C / 350 F. Line two baking sheets with parchment paper.
- Beat the butter, tahini, brown sugar, and caster sugar together in a large bowl with a wooden spoon for 2 minutes until the mixture is pale and slightly fluffy.
- Add the whole egg, egg yolk, and vanilla extract. Stir until fully combined and the mixture looks smooth and slightly glossy.
- Sift the spelt flour, cocoa powder, baking soda, and fine sea salt directly into the bowl. Fold until no dry streaks remain - do not over-mix.
- Add the chopped dark chocolate and fold through until evenly distributed.
- Scoop the dough into balls of about 35-40 g each (roughly 1.5 tablespoons). Place on the lined baking sheets spaced 5 cm apart.
- Press one or two extra chocolate chunks onto the top of each ball. Refrigerate the trays for 20 minutes.
- Sprinkle each ball with a pinch of flaky sea salt, then bake for 10-12 minutes until the edges are set and the centres still look slightly underdone.
- Remove from the oven and leave the cookies on the tray for 5 minutes - they will firm up as they cool. Transfer to a wire rack to cool completely.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 28mg10%
- Sodium 85mg4%
- Potassium 120mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 3g6%
- Vitamin A 120 IU
- Calcium 25 mg
- Iron 2 mg
- Vitamin D 8 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.08 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 10 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 75 mg
- Magnesium 30 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-mix the dough once the flour is added - stop as soon as no dry streaks remain.
- Chill dough balls for at least 20 minutes if your kitchen is warm above 22 C.
- Bake one test cookie first to check your oven temperature and spreading before baking the full batch.
- Press extra chocolate chunks onto the top of each ball just before baking for a better finish.
- Cool cookies on the tray for 5 minutes before moving - they are fragile straight from the oven.
