this Tahini Cookies have a rich flavor and buttery texture that you won’t get enough of! The tahini is mixed into the batter and topped with sesame seeds for a delicious crunch.
With just a few ingredients, this biscuit recipe is quick to prepare and will delight your taste buds!
Sesame Tahini Cookies
If you weren’t already aware of the delicious power that tahini exerts in baking, this delicious recipe will turn you into a real treat!
What is tahini? Tahini is a creamy nut butter made from sesame seeds that gives these cookies a unique and delicious flavor. The nutty tahini is complemented by the sweetness of sugar, a hint of vanilla extract and maple syrup for an irresistible combination.
The sesame seeds sprinkled on top add an extra layer of flavor and crunch that makes these cookies truly unforgettable! And guess what? They are good for you too! Tahini is high in protein, minerals, and healthy fats, making these treats a healthier treat. Hip Hip Hooray!
Why You’ll Love Them!
Bakes a deliciously soft cookie that melts in your mouth.
Tahini makes these cookies super moist and gives them a savory, nutty flavor.
The perfect addition to your next special occasion.
main ingredients
- All Purpose Flour: Flour gives these biscuits their structure.
- Baking powder: helps the cookies rise and keeps them light and chewy.
- butter: Unsalted, softened butter adds rich flavor and helps everything come together.
- Brown sugar: We used light brown sugar for sweetness and flavor.
- maple syrup: Maple syrup adds a delicious flavor to the mix and helps keep the cookies moist.
- vanilla extract: The classic taste of vanilla extract provides that certain something and brings 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 dripping tahini.
- Egg: Eggs help hold everything together and add more body to the batter.
- Sesame seeds: These are sprinkled onto the cookies before baking to give them a slight crunch and nutty flavor. White, black, or a combination of both are great options!
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How to make tahini cookies
PREHEAT THE OVEN
Preheat the oven to 350°F and line a baking sheet with parchment paper.
ADD DRY INGREDIENTS
Next, Place all dry ingredients in a bowl and stir. Put aside.
ADD WET INGREDIENTS
add the Butter, brown sugar, maple syrup and vanilla Place in a mixing bowl and mix with an electric mixer until light and fluffy.
When you are ready, Add the tahini to the sugar mixture and mix with the electric mixer. Then add the egg and mix into the batter with a spatula.
COMBINE DRY + WET
Transfer about ⅓ cup of the dry ingredients to the wet mass. Use a spatula to combine. Repeat the process until all the dry ingredients are mixed with the wet.
Pro Tip: The cookie dough should roll into a ball without falling apart. If not, add 1 tablespoon water and mix again until cookie dough is malleable.
Roll the dough into balls
Put the sesame seeds on a flat plate.
Scoop out a heaping tablespoon of dough with a tablespoon and roll the dough into a ball. Flatten the ball between your hands and press one side of the cookie into the sesame seeds.
Transfer the cookie dough balls to the baking sheet lined with parchment paper. Repeat until all of the cookie dough is used up.
BAKING COOKIES
Bake the cookies for 10-12 minutes or until tender to the touch and lightly 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
Use only an electric mixer for steps 3 and 4. Then knead the cookie dough with your hands and form it into a ball. That way you don’t end up with a crumbly dough.
The more you mix this cookie dough, the oilier it gets. That’s because of the tahini, so don’t worry. It’s all part of the delicious flavor and texture!
The cookie dough will also get oilier the longer it sits at room temperature. Again, this is not a problem – it just means that your hands will “glow” a bit after handling.
Bake your cookies as you wish. We like the taste of these cookies when they’re golden and chewy. If you like a softer cookie, reduce the baking time.
FAQs
Why use tahini in baking?
Baking with tahini makes it possible to create delicious, nut-free and allergy-friendly desserts that are guaranteed to please all members of the family. Tahini is perfect for boosting the flavor and moisture of cakes, cookies, and brownies. It adds a subtle nutty flavor that isn’t overpowering.
Is Tahini Good For You?
Yes, tahini can definitely be good for you! According to WebMD, not only is it a great source of healthy fats, but it also contains sesamol, which has been shown to have many impressive health benefits. Sesamol acts as an antioxidant, helping to fight oxidative damage in your cells and reduce inflammation. It also has anti-aging and anti-cancer properties, making it a great addition to any diet.
Does tahini need to be refrigerated?
Not necessarily, but it can help if you like it thicker! In general, tahini is best stored in a cool and dry place away from heat and moisture – like peanut butter. This could be a pantry, a closet, or even the fridge if you wish!
storage
Store leftover tahini cookies in an airtight container at room temperature for 3 to 4 days. Then place them in the fridge for up to 2 weeks.
To freeze your cookiesplace in a freezer safe container or freezer bag for up to 3 months.
Tahini Cookies
With just a few ingredients, these tahini cookies are quick to make and sure to delight your taste buds! Enjoy.
Preparation:30 protocol
Cook:12 protocol
In total:42 protocol
Ingredients
wet ingredients
- 5 tablespoon unsalted butter room temperature
- ¾ Cup packaged light brown sugar
- ¼ Cup maple syrup
- 1 teaspoon vanilla extract
- 1 Cup dripping tahini
- 1 big egg
- 1-3 tablespoon Water
other ingredients
- ¼ Cup raw sesame seeds White, black or a combination
instructions
-
Preheat the oven to 350°F and line a baking sheet with parchment paper.
-
Place all dry ingredients in a bowl and stir. Put aside.
-
In a mixing bowl, combine butter, brown sugar, maple syrup, and vanilla and mix with an electric mixer until light and fluffy.
-
Next, add the tahini to the sugar mixture and mix with the electric mixer.
-
Add the egg and mix into the batter with a spatula.
-
Transfer about ⅓ cup of the dry ingredients to the wet mass. Use a spatula to combine. Repeat the process until all the dry ingredients are mixed with the wet.
-
The cookie dough should roll into a ball without falling apart. If not, add 1 tablespoon water and mix again until cookie dough is malleable.
-
Put the sesame seeds on a flat plate.
-
Scoop out a heaping tablespoon of dough with a tablespoon and roll the dough into a ball. Flatten the ball between your hands and press one side of the cookie into the sesame seeds. Transfer the cookie to the baking sheet lined with parchment paper. Repeat until all of the cookie dough is used up.
-
Bake the cookies for 10-12 minutes or until tender to the touch and lightly golden brown.
-
Remove from the oven and place on a wire rack to cool.
tips and hints
- Make sure you only use an electric mixer for steps 3 and 4. If you use an electric mixer for the following steps, the cookie dough may become crumbly. If this happens, simply use your hands to form the cookie dough into a large ball.
- The more you mix this cookie dough, the oilier it gets.
- The longer the cookie dough sits at room temperature, the oilier it will become. That’s okay, the cookies will still turn out and your hands will be a little shiny.
- We bake these cookies to get them a bit golden brown and chewy. You can reduce the baking time for a softer cookie.
nutritional information
Calories: 156kcal Carbohydrates: 18G Protein: 3G Fat: 9G Fiber: 1G Sugar: 9G
Photography: The photos captured in this post are by Erin from The Wooden Skillet.