Published 7/9/2023 • Updated 10/4/2023 With just a few ingredients, this cookie recipe comes together quickly and is sure to wow your taste buds!
Sesame Tahini Cookies
If you didn’t know already the delectable power Tahini wields in the baking realm, you’re in for a real treat with this delicious recipe! What is Tahini? Tahini is a creamy nut butter made from sesame seeds, and it adds a unique and tasty flavor to these cookies. The nutty tahini is balanced out with the sweetness of the sugar, a hint of vanilla extract, and maple syrup for an irresistible combination. The sesame seeds sprinkled over the top add an extra layer of flavor and crunch that makes these cookies truly unforgettable! And guess what? They’re good for you, too! Tahini is high in protein, minerals, and healthy fats that make these treats a better-for-you indulgence. Hip, hip, hoorah!
Main Ingredients
All-purpose flour: flour is what gives these cookies their structure. Baking soda: helps the cookies to rise and keeps them light and chewy. Butter: unsalted softened butter adds a rich flavor and helps everything come together. Brown sugar: we used light brown sugar for sweetness and flavor. Maple syrup: maple syrup brings a delicious flavor into the mix and helps keep the cookies moist. Vanilla extract: the classic flavor of vanilla extract adds a little something special and helps bring out the other flavors. Tahini: the star of this dish, Tahini adds a nutty flavor and helps keep the cookies moist! Make sure you use drippy Tahini. Egg: eggs help bind everything together and add richness to the dough. Sesame seeds: these are sprinkled on top of the cookies before baking for a subtle crunch and nutty flavor. White, black, or a combination of both are all great options!
How to Make Tahini Cookies
PREHEAT OVEN
Preheat the oven to 350ºF and line a baking sheet with parchment paper. Tahini makes these cookies super moist and adds a savory, nutty flavor. The perfect addition to your next special occasion.
ADD DRY INGREDIENTS
Next, add all of the dry ingredients to a bowl and whisk together. Set aside.
ADD WET INGREDIENTS
Add the butter, brown sugar, maple syrup, and vanilla to a mixing bowl and use an electric mixer to mix everything until light and fluffy. When finished, add the tahini to the sugar mixture and use the electric mixer and mix to combine. Then add the egg and use a spatula to mix the egg into the batter.
COMBINE DRY + WET
Transfer about ⅓ cup of the dry ingredients into the wet. Use a spatula to combine. Repeat until all the dry ingredients have been mixed into the wet. Pro Tip: The cookie dough should roll into a ball without falling apart. If this is not the case, add 1 tablespoon of water and mix again until the cookie dough is moldable.
ROLL DOUGH INTO BALLS
Add the sesame seeds to a flat plate. Use a tablespoon to scoop a heaping tablespoon of dough and roll the dough into a ball. Flatten the ball in between your hands and press one side of the cookie into the sesame seeds. Transfer the cookie dough balls to the lined baking sheet. Repeat until all the cookie dough has been used.
BAKE COOKIES
Bake the cookies for 10-12 minutes or until they are tender to the touch and slightly golden brown. Remove from the oven and transfer them to a wire rack to cool. Serve and enjoy your delicious cookies!
Top Tips for the Best Cookies
Only use an electric mixer for steps 3 and 4. After that, use your hands to knead and mold the cookie dough into a ball. That way, you won’t end up with crumbly dough. The more you mix this cookie dough, the more oily it will become. This is due to the tahini, so don’t be alarmed. It’s all part of the delicious flavor and texture! The cookie dough also gets oiler the longer it sits at room temperature. Again, this is not an issue — it just means your hands will be a bit ‘shiny’ after handling it. Bake your cookies according to your preference. We like how these cookies taste when they are golden brown and chewy. If you like a softer cookie, shorten the baking time.
Storage
Store any leftover Tahini cookies in an airtight container at room temperature for 3 to 4 days. Then, transfer them to the refrigerator for up to 2 weeks. To freeze your cookies, place them in a freezer-safe container or freezer bag for up to 3 months.
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