Tahini Chocolate Chip Shortbread Cookie

Shortbread cookies with chocolate chips

These cookies are so comfy, warm, and sweet and are the healthier cousin of the fave chocolate chip cookie. Made with tahini, Bob’s Red Mill Paleo flour, and honey, these cookies are packing far more nutrients than the traditional shortbread cookie. A cross between traditional chocolate chip cookies and shortbread… they are my current favorite.

Soon to be yours.

Chocolate chip shortbread cookie dough

I think that any recipe that veers a bit off of what we are familiar with seems scary, right. Most of us will attempt a traditional chocolate chip cookie and have good results. Or a traditional shortbread cookie we will bake up for the holidays.

But a recipe that we aren’t familiar with is just a bit too much to attempt sometimes, isn’t it?

Please give this recipe a go.

Especially if you are trying to steer your family towards healthier eating. They’ll love this chocolate chip shortbread cookie!

chocolate chip shortbread cookie dough in a ball.

You will never ever ever convince me of the merit of giving up the traditional comfort foods that have been part of homes for generations. Like chocolate chip cookies.

Why are shortbread cookies called shortbread?

The term short, when used in pastry and cookie language, refers to the crumbliness of the cookie. It’s also why shortening has its name.

These recipes and foods are tied up in memories and history far beyond their simple ingredients.

I will ALWAYS be baking my children chocolate chip cookies and forcing them to listen to memories of eating them with my 9 siblings.

Gravy and mashed potatoes with butter just like my grandma made will be holiday staples. Because I feel history passing to my kids when I make and serve them.

Bob's Red Mill Paleo Flour

But, I am A-OKAY with tweaking comfort foods to make them more nutritious and healthier. Why the heck not serve my kids chocolate chip cookies every bit as flavorful as my grandma’s but with more nutrition and less sugar?

Best of both worlds, if you ask me.

What is the difference between a sugar cookie and a shortbread cookie?

Sugar cookies often have many more ingredients than shortbread and include leavening agents (to make them rise, a bit). They are usually quite sweet and often decorated. Shortbread cookies, on the other hand, are quite simple, buttery, and have a crisp texture.

And, oh my goodness do we have access to such great healthy ingredients the generation before us never could have dreamed possible! Paleo flour without making your own? Gluten free flour? Tahini? Just those ingredients alone, that are so easy for me to find, would have been unheard of just a bit back.

We are very very lucky.

Chocolate chip Shortbread Cookies on a pan.

I’m going to go bake up ANOTHER batch of these yummy cookies (the third batch this week!) and chat with the kids. A glass of milk (almond milk for me :)), chocolate chip cookie, and conversation… THE BEST!

Chocolate chip shortbread cookies on a plate.

No srsly, these small moments are what we live for.

Why do you put shortbread in the fridge before baking?

Chilling the cookie dough chills the fat in the cookies causing it to take longer to spread when baking. This helps create that wonderful shortbread texture we all love.

Tahini Chocolate Chip Shortbread

| 12 cookies
Prep Time | 20 minutes
Cook Time | 9 minutes
Total Time | 30 minutes
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a buttery and soft cookie with a shortbread texture and a chocolate chip flavor


  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/2 cup tahini
  • 2 teaspoons pure vanilla extract
  • 1 cup Bob’s Red Mill paleo flour
  • pinch salt
  • 3 tablespoons oil as needed. use a low-flavored oil like veggie oil
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Preheat the oven to 350 degrees.
  • Grease or line a cookie sheet with parchment paper.
  • Beat the honey, sugar, vanilla, and tahini together in a stand mixer until fluffy.
  • A little at a time, on low speed, beat the flour into the sugar mixture–just until combined. You may have to use a wooden spoon to add the rest.
  • If the dough isn't holding together, add a tablespoon of oil until it will hold its shape. You want to be able to form it into little balls without it crumbling apart.
  • Form the dough into 1.5 inches round and place on to the cookie sheet.
  • Gently press them down so they have a flat top and are about 1/2 inch thick, sprinkle sesame seeds on top (optional).
  • Put the pan in the fridge to chill for about 20 minutes
  • Bake for 8-10 minutes, until just golden on the edges (do not over bake).


These are best fresh out of the oven! Store them as soon as they cool in a air-tight container.

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