Turmeric & Tahini Chocolate Chip Cookies

side view of a stack of 6 cookies on a white plate with animal designs

Cookies bore me. Plain old chocolate chip cookies? Everyone and their mother has a recipe for those. So let’s just make them just a BIT different… 

Tahini and turmeric? Ok I know it sounds weird. But trust. They are really fun. 


THEY TURN RED INSIDE! Yea… I know. Brain implosion. How cool is that… I can’t get over it.

These cookies have a slightly nutty flavour but don’t overwhelm you with tahini. And the turmeric – well it just makes them this really cool golden colour. And of course make the super awesme red colour inside.

Science is cool.

Turmeric & Tahini Chocolate Chip Cookies

Print Recipe
Serves: 12 Cooking Time: 10 min


  • 3/4 cup all purpose flour
  • 1/4 cup large flake rolled oats
  • 1/2 tsp baking soda
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup tahini
  • 1/4 cup melted coconut oil
  • 1/4 cup + 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup chocolate chips
  • pinch of kosher salt for topping



Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.


In a mixing bowl, whisk together the flour, oats, baking soda, turmeric, cinnamon, and salt.


In another bowl, mix together the tahini, coconut oil, maple syrup, and vanilla. If your tahini is very thick, use a blender for this step to combine them well and use an extra tbsp of coconut oil.


Add the wet ingredients to the dry and stir until a batter forms.


Stir in the chocolate chips.


Use a heaped tbsp to measure out batter for the cookies and place on baking sheet. Sprinkle tops of cookies with coarse salt.


Flatten cookies slightly using the bottom of a glass, they will not spread very much while baking.


Bake for 8-10 minutes. Allow to cool on wire rack before storing in an airtight container.

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