Sesame Tahini Cookies are a unique treat that uses tahini instead of butter, therefore, keeping the cookie dairy free if you need that.
The benefit of these cookies is that they can also be easily made gluten-free also using coconut or almond flour. The plus side of these cookies is that they are delicious as tahini, which is a sesame seed paste, adds a savory note that balances gorgeously with honey.
Want more healthy recipes? Try our Chocolate Cherry Granola Bars, Chocolate Coconut Protein Balls, or our Healthy Oatmeal Lemon Blueberry Muffins.
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One note on tahini pastes it that you may see hulled and unhulled tahini to buy. So which one do I choose? For cookies like this, I would get the hulled variety. This means the outer covering of the sesame seed has been removed.
Hulled tahini paste is lighter in color, less bitter and the best part is that it is creamier giving you a better result for a cookie.
What is in Tahini Cookies?
Tahini paste will be the most unusual ingredient in this list below. It is commonly found especially online and I have a link above for you. Tahini paste is commonly used in cuisines from the Mediterranean and the Middle East.
Have you tried tahini paste before? You may have and not realized it as it is one of the main ingredients in hummus. Tahini paste is now used a lot more around the world. You won’t even notice that the butter is gone from this recipe as it makes such a great alternative.
Do you or someone you know have a peanut allergy? Then substitute in tahini paste for peanut butter. You will love the change-up!
Ingredients
1/3 cup tahini paste
1 ¼ cups all-purpose flour or almond flour
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
½ cup sesame seeds (black & white)
How To Make Sesame Tahini Cookies
Here is what you need to make this great recipe. The recipe does only make about 9 large cookies so it can easily be doubled to give you a bigger yield if needed or wanted. Sometimes you only want a smaller batch of cookies so you won’t overindulge.
Equipment
A baking tray
Bowls
A medium cookie scoop
Instructions
Preheat your oven to 350°F |175°C. Line a baking sheet with parchment paper.
In a large bowl mix together all the ingredients except the sesame seeds until they come together into a smooth dough.
Scoop the dough using a cookie scoop. You should get 8-9 balls. Roll each ball in sesame seed mixture and place it on the prepared baking sheet.
Using the flat bottom of a glass or measuring cup, gently press down on the cookie until it is 1/2-in. thick. Repeat with the remaining dough.
Bake the cookies for 12-13 minutes or until lightly golden brown around the edges and on top.
Immediately out of the oven, the cookies will be very soft. Allow them to cool on a baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips for Tahini Cookies
- Storage: You can store these cookies in a closed container at room temperature for 1 week.
- Chocolate tahini cookies: Put a twist on them and add ¼ cup Dutch cocoa powder to the cookie dough. You can also add in about 1/2 cup of chocolate chips too instead of the cocoa powder. Sweetened dark chocolate works great.
- Flour substitutes: You can use oat, coconut, or almond flour.
Making ahead: You can make the dough ahead of time, wrap it tightly, and refrigerate.
What Can I Do With Tahini?
So now you have made your cookies and you still have tahini leftover. What can you now make with tahini paste? There are lots of recipes that may surprise you.
Firstly, as I mentioned above you can make hummus, which can be used for these amazing Cucumber Hummus Bites.
It can also be used as a spread, a dip, or a dressing too. Try it with falafel or in a sauce in a gyro or in baba ganoush too.
Think of it in a chicken marinade to make sesame chicken. Or in a cake or a cookie, like we have today. Think of brownies too.
Tahini can be used straight out of the jar like peanut butter on toast. Or in a smoothie for a little nutty flavor.
Because tahini is high in oil it can go rancid so it should be refrigerated.
Are Tahini Cookies Healthy?
Yes, these cookies are a healthier choice than most cookies that are high in sugar and butter. For the most part, they are a great alternative for anyone looking for a gluten-free, nut-free, dairy-free cookie.
I have not tried this but if you are wanting to make the cookies vegan you could substitute agave syrup as that is an easy alternative. Also for honey, you can change it up to sugar or maple syrup too.
I love sesame seeds when they are baked into a dish, you get little bursts of wonderful flavor. Try these cookies and come back and tell me what you think. Enjoy!
Pin it HERE!!
Pin it HERE!!
Sesame Tahini Cookies
Ingredients
- 1/3 cup tahini paste
- 1 ¼ cups all-purpose flour or almond flour
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sesame seeds black & white
Instructions
- Preheat your oven to 350°F |175°C. Line a baking sheet with parchment paper.
- In a large bowl mix together all the ingredients except the sesame seeds until they come together into a smooth dough.
- Scoop the dough using a cookie scoop. You should get 8-9 balls. Roll each ball in sesame seed mixture and place it on the prepared baking sheet.
- Using the flat bottom of a glass or measuring cup, gently press down on the cookie until it is 1/2-in. thick. Repeat with the remaining dough.
- Bake the cookies for 12-13 minutes or until lightly golden brown around the edges and on top.
- Immediately out of the oven, the cookies will be very soft. Allow them to cool on a baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Equipment
Notes
TIPS FOR TAHINI COOKIES
- Storage: You can store these cookies in a closed container at room temperature for 1 week.
- Chocolate tahini cookies: Put a twist on them and add ¼ cup Dutch cocoa powder to the cookie dough. You can also add in about 1/2 cup of chocolate chips too instead of the cocoa powder. Sweetened dark chocolate works great.
- Flour substitutes: You can use oat, coconut, or almond flour. Making ahead: You can make the dough ahead of time, wrap it tightly, and refrigerate.
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