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5 from 1 vote

Tahini Chocolate Chip Shortbread

a buttery and soft cookie with a shortbread texture and a chocolate chip flavor
Course Dessert
Cuisine American
Keyword cookies, shortbread, sunflower seed chocolate chip cookies, tahini
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 30 minutes
Servings 12 cookies


  • 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


  • 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.