Sesame Tahini Cookies
These pretty Sesame Tahini Cookies are easily made gluten-free by changing up the flour to either coconut or almond flour. The tahini gives the cookies a lovely earthy flavor, unlike peanut butter. This small-batch cookie recipe is also dairy-free.
Servings: 9 large cookies
Calories: 267kcal
Equipment
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!
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.
Nutrition
Serving: 1 | Calories: 267kcal | Carbohydrates: 30g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 118mg | Fiber: 3g | Sugar: 11g