Photo credit Stephanie Ganz

Tahini Chocolate Chip Hamantaschen Recipe

Chocolate and tahini are a perfect pairing for Purim.

Bittersweet chocolate and nutty tahini are a perfect flavor pairing in many different treats. These hamantaschen crank up the volume on that combo with a chocolate chip and tahini dough, chocolate-tahini filling and a smooth sesame-chocolate ganache. I like to decorate these with toasted sesame seeds and flaky sea salt, which provide a satisfying crunchy pop with each bite.


  • You can use any leftover ganache to dip dried fruit, like apricots and dates, for a little bonus treat that’s perfect for Purim packages (mishloach manot).
  • Once dipped, cookies can be stored in an airtight container at room temperature for 2-3 days.
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chocolate tahini hamantaschen recipe purim cookies jewish
Photo credit Stephanie Ganz

Tahini Chocolate Chip Hamantaschen

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  • Total Time: 40 minutes
  • Yield: 1824 1x



For the dough:

  • 2 eggs
  • ¼ cup vegetable oil
  • ¼ cup tahini paste
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp baking powder
  • ¼ cup finely chopped bittersweet chocolate

For the filling:

  • ½ cup tahini
  • 1 cup powdered sugar
  • ½ cup dark cocoa powder
  • ½ tsp salt
  • 2 Tbsp milk (can also use non-dairy milk or water)
  • 1 tsp sesame oil

For the egg wash:

  • 1 large egg + 1 Tbsp water

For the ganache:

  • ½ cup bittersweet chocolate
  • 2 Tbsp sesame oil

For decorating (optional):

  • flaky sea salt
  • toasted sesame seeds


  1. Preheat oven to 350°F. Prepare two baking sheets with silicone baking mats or parchment paper sprayed with cooking spray.
  2. In a mixing bowl, combine eggs, oil, tahini and sugar and whisk together until smooth.
  3. Sift flour and baking powder into the wet ingredients. Add chopped chocolate, and mix with a rubber spatula until a dough forms.
  4. Work the dough briefly with your hands to form a ball. Set aside.
  5. Combine all of the ingredients for the chocolate filling, and whisk until smooth. 
  6. On a floured surface, roll out the dough to ¼-inch thickness. Use a 3-inch cutter to cut circles out of the dough.
  7. Place about 1 tsp filling in the center of each circle. Brush the edges lightly with egg wash and pinch the corners together to form triangles.
  8. Place on baking sheets about 2 inches apart. Brush the tops lightly with egg wash. Bake for 10-15 minutes or until golden brown around the edges. Remove from the oven and cool on a wire rack.
  9. To prepare the ganache: Over a double boiler, add chocolate and sesame oil. Heat until melted. (Or, use a microwave, heating the oil and chocolate in 20-second intervals and stirring between each turn until the chocolate is melted.)
  10. Pour toasted sesame seeds into a shallow dish. Dip hamantaschen in the ganache and then in the sesame seeds, and place on a wire rack to cool. You can also sprinkle dipped hamantaschen with flaky sea salt. 


Once dipped, cookies can be stored in an airtight container at room temperature for 2-3 days.

  • Author: Stephanie Ganz
  • Prep Time: 25 minutes
  • Cook Time: 10-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

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