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Tahini, Rye, & Chocolate Chip Cookies

Holiday cookies are a cherished tradition for many. Whether they be spicy gingersnaps or heartwarmingly iced sugar cookies, these sweet treats fill cookie jars and plates ready to fill us with nostalgic holiday cheer. Our cookie trays have a special, more sophisticated, addition: tahini, rye and chocolate chip cookies.

An earthy blend of buckwheat and rye are combined to form the dough of these tender cookies. Rich savory nutty tahini paste offers a mature balance to the sweetness of sticky dates and bold chunks of chocolate. The final cookies are coated in beautiful sesame seed teardrops that spotlight the flavour of tahini and offer a subtle crunchy texture. It's a really magnificent cookie.

Inspired by the Parisian restaurant, Mokonuts, the original recipe for these cookies was created by the ever so talented Boy Who Bakes, Edd Kimber. This recipe is fantastic and produces beautiful cookies but we love the adaptations by Green Kitchen Stories. Substituting dates for some of the sugar and buckwheat for the whole wheat flour results in a bit more complex flavour profile that we prefer. We also follow the recommendations from Bijouxs Little Jewels from the Kitchen to use large chunks of chocolate to created melted ribbons of decadent chocolate and to use a blend of black and white sesame seeds for the coating for added style. However you choose to make these cookies, you won't be disappointed and you won't be able to return to ordinary chocolate chip cookies at the holidays!


Recipe by Green Kitchen Stories (adapted from Boy Who Bakes)


125 g / 1 cup wholemeal rye flour

100 g / 3/4 cup buckwheat flour

1 1/2 tsp baking powder

1/2 tsp salt

100 g / 3 1/2 oz unsalted butter, room temperature

75 g / 100 ml tahini

100 g / 1/2 cup light brown sugar or coconut sugar

75 g soft dates (roughly 8)

2 large eggs

150 g / 6 oz chocolate (65-75% cocoa solids), roughly chopped *ensure you have large chunks

Sesame seeds, to coat *mix black and white sesame seeds


1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside.

2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy.

3. Add the eggs to the processor and mix until combined.

4. Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed.

5. Refrigerate for 2 hours until firm (or stick it in the freezer for 20 mins) and set the oven to 190°C / 380°F.

6. Roll the cookie dough into balls, roughly 45 g in size, and coat (moderately) in sesame seeds.

7. Place on one or two parchment lined baking trays and bake for about 10-11 minutes. After they’ve been in the oven for about 6-7 minutes remove the tray(s) from the oven and smack it against the kitchen table top a few times to help the cookies flatten out a bit before placing it back in the oven for the remaining time until slightly browned.

8. Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

9. Will keep in a sealed container for about 3-4 days (but they won't last that long).

Should you want a visual instruction, here is a video documenting the original recipe by Boy Who Bakes. Remember, these instructions vary for the recipe above!


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