Once You’ve Tried These Chickpea Chocolate Chip Cookies With Tahini, You May Never Go Back

If there’s one thing to know about the Camille Styles team, it’s this: we’re serious about our cookies. Every Christmas, expect to see a round-up of our festive faves, and we’ll forever be engaging in the soft-and-chewy vs. thin-and-crisp debate. And when Emma Zimmerman introduced us to her recipe for Chickpea Chocolate Chip Cookies, we knew we’d stumbled upon something truly special.

These are the sort of cookies you eat with careful attention to their nuance and flavor. They’re buttery and indulgent but balanced by a slightly bitter nuttiness thanks to the tahini. While you might be tempted to swap in your go-to peanut butter, take our advice: don’t. The unexpected tahini gives these cookies an elevated touch—perfect for when your sweet tooth strikes.

Below, Emma shares the secrets to how she turns up the volume on the classic peanut butter chocolate chip cookie. Take a peek and get to baking—this is the easy, summer picnic dessert of your dreams.

First, grab a sticky note and bookmark this page. Since I began developing material for this cookbook, I have made these cookies at least twenty times, but never with the intention to improve the recipe. In fact, this was the only recipe in this book that came out perfectly the first time!

I am not a proponent of ‘healthy’ recipes masquerading as substitutes for ‘junk food.’ I simply believe in real food, and this is some really delicious real food, with enough sugar and butter to satisfy any sweet tooth. The tahini and chickpea flour play off each other for a sophisticated take on the classic peanut butter chocolate chip cookie. — Emma Zimmerman

Discover Emma’s recipe for Chickpea Chocolate Chip Cookies below.

Recipes excerpted with permission The Miller’s Daughter by Emma Zimmerman published by Hardie Grant Books, May 2022