Spelt Dark Chocolate Tahini Cookies

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

Raw spelt tahini cookie dough balls with chocolate chunks on parchment-lined baking sheet before baking

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.

Two spelt dark chocolate tahini cookies on ceramic plate with espresso, one broken open showing fudgy centre

Prep Time 15 mins

Cook Time 12 mins

Rest Time 20 mins

Total Time 47 mins

Cooking Method: Oven

Cuisine: Other

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 18

Estimated Cost: 0.55

Calories: 175

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

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

100 g unsalted butter, at room temperature
80 g tahini, well-stirred and runny
120 g light brown sugar
40 g caster sugar
1 large egg (at room temperature)
1 egg yolk (at room temperature)
1 tsp vanilla extract
200 g white spelt flour
25 g cocoa powder, unsweetened
0.5 tsp baking soda
0.25 tsp fine sea salt
150 g dark chocolate (70-85%), roughly chopped (plus extra for topping)
0.5 tsp flaky sea salt (for topping, optional)

Instructions

1
Heat the oven to 175 C / 350 F. Line two baking sheets with parchment paper.
2
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.
3
Add the whole egg, egg yolk, and vanilla extract. Stir until fully combined and the mixture looks smooth and slightly glossy.
4
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.
5
Add the chopped dark chocolate and fold through until evenly distributed.
6
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.
7
Press one or two extra chocolate chunks onto the top of each ball. Refrigerate the trays for 20 minutes.
8
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.
9
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.

Keywords: spelt dark chocolate tahini cookies, spelt cookies, tahini chocolate cookies, spelt flour cookies, dark chocolate tahini biscuits, wholegrain chocolate cookies

Equipment

large mixing bowl
wooden spoon or silicone spatula
baking sheet (rimmed)
parchment paper
cookie scoop or tablespoon measure
wire cooling rack

Tips

Stir the tahini jar thoroughly before measuring - separated tahini changes the dough texture.
Chill the shaped dough balls for 20 minutes before baking to prevent excess spreading.
Pull the cookies from the oven when the edges are set but the centre still looks underdone - they firm up as they cool.
Press two or three extra chocolate chunks onto the top of each ball just before baking for a bakery-style finish.
Use a cookie scoop to portion the dough evenly so all cookies bake at the same rate.

Variations

Swap dark chocolate for white chocolate chunks and add a pinch of cardamom to the dough for a different flavour profile.
Roll each dough ball in sesame seeds before baking for extra crunch and a stronger sesame flavour.
Add 50 g of roughly chopped dried cherries to the dough alongside the chocolate for a fruit-forward version.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days. They stay soft for the first two days, then firm slightly at the edges while the centre holds.

To freeze baked cookies, layer them between sheets of parchment in a sealed container. They keep for up to 2 months and thaw at room temperature in about 20 minutes.

You can also freeze the raw dough balls on a lined tray, then transfer to a bag once solid. Bake directly from frozen at 175 C / 350 F for 13-14 minutes, adding 2 minutes to the standard time.

Serving Suggestions

These cookies pair well with black coffee or a strong espresso. The bitterness in the coffee cuts through the tahini fat and lets the dark chocolate come forward.

For a simple dessert plate, serve two cookies alongside a small scoop of vanilla ice cream. The warm cookie against cold ice cream works particularly well if you reheat them for 4-5 minutes at 160 C / 320 F straight from the freezer.

They also work at a casual gathering set out at room temperature on a board with a few broken pieces of the same dark chocolate bar used in the recipe. Keep it simple.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-dark-chocolate-tahini-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!