These Brownie Batter Tahini Greek Yogurt Cookies are rich, chocolatey cookies with soft, fudgy centers, lightly crisp edges, and plenty of melted chocolate in every bite. Greek yogurt keeps the centers tender while tahini adds richness and a subtle nutty flavor that makes the chocolate taste even better.

If you loved my Chocolate Chip Greek Yogurt Cookies, consider these their double chocolate cousin. The Greek yogurt adds moisture to the dough without weighing the cookies down, helping create that soft center while the edges still puff and set in the oven. A little espresso powder also works behind the scenes to deepen the cocoa and dark chocolate flavors without making the cookies taste like coffee.

The tahini is what makes these cookies a little different from your standard double chocolate cookie. Its creamy, slightly savory flavor balances the sweetness and pairs especially well with Dutch-process cocoa, dark chocolate, and flaky sea salt. Between the brownie batter-like centers, pools of melted chocolate, and that sweet-salty finish, these are absolutely worth adding to your baking list. And if you’re looking for your next batch after these, you can browse all of my cookie recipes for plenty more options.

How To Make

Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.

Mix the wet ingredients. In a separate large bowl, beat the softened coconut oil and coconut sugar until well combined and slightly fluffy.

Mix in the tahini, Greek yogurt, egg, vanilla and espresso powder until smooth.

Make the dough. Add the dry ingredients to the wet and mix just until combined.

Fold in the chocolate chips and chopped dark chocolate. Don’t overmix.

Scoop the dough into roughly 2-tablespoon portions, flatten lightly with your fingers. Press a few extra pieces of chopped chocolate into the tops.

Bake until the edges are puffed and set but the centers still look slightly soft and underdone, sprinkle with flakey sea salt.

Tips and Tricks

• Don’t overbake the cookies. Pull them when the edges are set but the centers still look slightly soft and underdone. They’ll continue to set as they cool and stay fudgy in the center.
• Use runny tahini. Make sure your tahini is well stirred and pourable before measuring so it mixes evenly into the dough.
• Use softened, not melted, coconut oil. This helps give the cookies structure and keeps them from spreading too much in the oven.
• Use both chocolate chips and chopped chocolate. The combination gives you chocolate throughout the dough plus bigger melted pools for that brownie batter feel.
• Finish with flaky sea salt. A small sprinkle right after baking balances the rich chocolate and tahini and makes all those flavors stand out.

How to Save and Store

Store these Brownie Batter Tahini Greek Yogurt Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months, then let them thaw at room temperature before enjoying.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the Brownie Batter Tahini Greek Yogurt Cookies, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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Brownie Batter Greek Yogurt Cookies (with Tahini)

5 from 1 rating

Hannah Kling

These Brownie Batter Tahini Greek Yogurt Cookies are rich and chocolatey with soft, fudgy centers and lightly crisp edges. Made with Greek yogurt, creamy tahini, Dutch-process cocoa, espresso powder, and plenty of chocolate, they’re finished with flaky sea salt for the perfect sweet and salty bite.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 14 cookies

Ingredients  

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Dry Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup cocoa powder (Dutch-process is preferred)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup coconut sugar
• ⅓ cup coconut oil (softened but not melted)
• ¼ cup runny tahini
• ⅓ cup 2% plain Greek yogurt
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder

Mix-in's

• ½ cup semi-sweet chocolate chips
• ½ cup chopped dark chocolate
• Flaky sea salt (for finishing)

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment.
• Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
• Mix the wet ingredients. In a separate large bowl, beat the softened coconut oil and coconut sugar until well combined and slightly fluffy. Mix in the tahini, Greek yogurt, egg, vanilla and espresso powder until smooth.
• Make the dough. Add the dry ingredients to the wet and mix just until combined. Fold in the chocolate chips and chopped dark chocolate. Don’t overmix.
• Scoop the dough into roughly 2-tablespoon portions, flatten lightly with your fingers. These spread a little during baking time. Press a few extra pieces of chopped chocolate into the tops.
• Bake for 9–11 minutes, or until the edges are puffed and set but the centers still look slightly soft and underdone. Don’t wait for the centers to look completely baked.
• Sprinkle immediately with flaky sea salt. Let the cookies cool on the baking sheet for 5–10 minutes before transferring.

Notes

• Use 2% plain Greek yogurt for the best soft and tender texture.
• Stir the tahini well before measuring.
• Espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
• Using both chocolate chips and chopped dark chocolate creates plenty of melty chocolate pockets.
• Let the cookies cool on the baking sheet for 5–10 minutes so the soft centers can finish setting.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!