Annika Eats

Annika Eats

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Chocolate Puddle Tahini Cookies (eggless)

These cookies are filled with chocolate chunks, tahini and brown butter. Comes together in under 20 mins and they are chewy, fudgy with chocolate puddles and a sesame seed crust.

Honestly, when there is a cookies recipe that doesn’t demand much from you ingredients and equipment vise which tastes like you have slaved over the stove for hours, why would you not make it? Why would you rather buy cookies? Yes, there are some cookies which are unbeatable from bakeries and cafes. I agree to that but these homemade Chocolate Puddle Tahini Cookies are eggless, come together in 20 mins and need no chilling time. They also need minimal effort from you. 

This is a small batch recipe that makes 4 cookies. You could double it up and make a larger batch of cookies which would be a wise thing to do since they are so good and addictive, its over in 10 mins. There aren’t any fancy ingredients or equipment that you need to make these cookie, they are simple and absolutely delicious to say the least. 

What ingredients do you need to make these Chocolate Puddle Tahini Cookies (eggless)?

Butter –

I use regular butter here but you can use vegan butter to make these cookies. The butter must be melted, I have also browned my butter for maximum flavor. Yo don’t need to but trust me the little effort will go a long way. 

Tahini –

I love the flavor of tahini with chocolate. You can use any nut or seed butter you prefer, make sure it is warm up and runny in consistency. If it is too thick like regular peanut butter at room temperature it will make the dough too stiff. 

Brown sugar –

It gives the best flavor and texture to the cookie. It adds a caramel flavor and a fudge texture that is perfect for these cookies. It also makes them slightly chewy once baked. 

Flour –

I have used all purpose flour but you can use self raising flour, cake flour, all purpose gluten free flour mix to make them gluten free. 

Chocolate –

I have used chocolate chunks as apposed to chocolate chips as chunks gives us puddles once baked and the cookie is called chocolate puddle cookies hence we need puddles. Chips would work here to but I always prefer chunks. 

What equipment do you need to make these Chocolate Puddle Tahini Cookies (eggless)?

A mixing bowl and spatula to mix the cookie dough. I used a small sauce pan to brown the butter as well. You will need a knife and chopping board to cut the chocolate into chunks. I used an ice cream scoop to portion out the cookie dough but you don’t have to. Bake the cookies on a tray lined with baking paper in the oven. Once baked they need to cool on a wire rack and use a flat metal spatula to lift them off the tray as they will be soft. 

How to make these Chocolate Puddle Tahini Cookies (eggless)?

Preheat the oven to 180℃ and we line your baking tray with baking paper, set aside. In a sauce pan add the butter and we want to brown this. Keep the heat on low to medium , the butter will melt, it will start to sizzle, bubble up and them get foamy. The foam will increase and the sizzling will stop. The color will start to change from yellow to light brown to dark brown, it should take 2 minutes. Take it off the heat and transfer to a mixing immediately as the butter will continue to cook in the hot pan. Add the tahini, water and stir to combine. Add the brown sugar, espresso powder and stir again, make sure there are no lumps. Add the flour, baking powder, baking soda, salt, chocolate chunks and stir well. Once there are no flour pockets scoop the dough onto the lined baking tray.

Bake the cookies for 9-10 mins until the top is set, the cookies have risen and spread. If you want flatter cookies, bang the pan on the kitchen counter a couple of times. Transfer to a wire rack and let them cool for a few minutes. They should be soft when you take them out of the oven, they will firm up as they cool down. Do not over bake them as they will get tough and hard once baked. 

Storing these Chocolate Puddle Tahini Cookies (eggless)?

This recipe makes only 4 cookies, hence there shouldn’t be any leftovers but you can store the cookie dough in the fridge in an air tight container for 1 week and bake when you want fresh cookies. Yo can also store the cookie dough in the freezer for 1 month. I would recommend scooping the dough and storing them so its easy to bake when needed. You can store the baked cookies in an air tight container at room temperature for a week. 

Looking for more cookie recipes?

Now that we have covered how to make this Chocolate Puddle Tahini Cookies (eggless), you can have a look at the recipe video on my socials as we made it on the Ninja Bake Along but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Ramadan Mubarak Ninjas!

Chocolate Puddle Tahini Cookies (eggless)

These cookies are filled with chocolate chunks, tahini and brown butter. Comes together in under 20 mins and they are chewy, fudgy with chocolate puddles and a sesame seed crust.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Bars, biscuit, cookie, Dessert, Finger food, High Tea, Iftar, Sweet tooth
Cuisine American, Arabic, Middle Eastern
Servings 4 Cookies

Equipment

  • Sauce pan
  • Mixing bowl
  • Spatula
  • Baking tray
  • Baking paper
  • Ice cream scoop
  • Wire rack

Ingredients
  

  • 2 tbsp butter
  • 4 tsp tahini
  • 4 tsp water
  • 1 tsp vanilla
  • 1/3 cup brown sugar
  • 1 tsp espresso powder
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 70 gm dark chocolate

Optional

  • Sesame seeds
  • Sea salt

Instructions
 

  • Preheat the oven to 180℃ and we line your baking tray with baking paper, set aside.
  • Browning the butter - In a sauce pan add the butter and we want to brown this. Keep the heat on low to medium , the butter will melt, it will start to sizzle, bubble up and them get foamy. The foam will increase and the sizzling will stop. The color will start to change from yellow to light brown to dark brown, it should take 2 minutes.
  • Take it off the heat and transfer to a mixing immediately as the butter will continue to cook in the hot pan. Add the tahini, water and stir to combine.
  • Add the brown sugar, espresso powder and stir again, make sure there are no lumps. Add the flour, baking powder, baking soda, salt, chocolate chunks and stir well.
  • Once there are no flour pockets scoop the dough onto the lined baking tray. Bake the cookies for 9-10 mins until the top is set, the cookies have risen and spread.
  • Transfer to a wire rack and let them cool for a few minutes. They should be soft when you take them out of the oven, they will firm up as they cool down. Do not over bake them as they will get tough and hard once baked.

Notes

  • You don’t need to brown the butter but it definitely is worth it!
  • If you want chocolate puddles you need chocolate chunks and not chips.
  • Do not over bake them as they will get tough and hard once baked.

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