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brownie batter tahini geek yogurt cookies stacked 4 high with a couple bites taken out of the cookies
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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
Cook Time 10 minutes
Servings 14 cookies

Ingredients  

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.
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