If you’ve never had a tahini cookie before, you’re in for something truly magical. These cookies are soft, chewy, nutty, and just the right amount of sweet. Imagine the richness of peanut butter cookies, but with a more sophisticated, toasty sesame vibe. They’re a little unexpected—in the best way—and every bite feels like a warm hug with a twist. Trust me, you’re going to love this.
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Whether you’re baking for a weekend treat, planning ahead for a holiday cookie platter, or just want something new to satisfy your sweet tooth, tahini cookies are a total game-changer. And the best part? They come together with pantry staples and zero fuss. Let’s get into it, shall we?
Why You’ll Love Tahini Cookies
Versatile
Perfect for snack time, dessert, or gifting to your cookie-loving friends. Picture this: You curl up on the couch with a warm cookie and a cup of tea—total bliss. Or wrap them up in parchment and twine for a homemade gift that feels both fancy and heartfelt.
Budget-Friendly
You probably already have everything you need. Tahini, sugar, flour—nothing fancy here, just simple ingredients that combine into something magical.
Quick and Easy
This is a one-bowl wonder. No chilling, no rolling, no complicated steps. If you’ve got 30 minutes, you’ve got time to bake these cookies.
Customizable
Want to add chocolate chips? Go for it. A sprinkle of flaky sea salt on top? Yes, please. These cookies are a delicious blank canvas for whatever you’re craving.
Crowd-Pleasing
Even people who think they don’t like tahini will be converted. Kids, adults, even your pickiest eaters will be reaching for seconds (and thirds).
Ingredients in Tahini Cookies
Here’s the magic of these cookies—they’re made with just a handful of everyday ingredients, but the result is next-level. Let’s break it down:
Tahini: The star of the show. Smooth, nutty, and slightly savory, tahini brings richness and depth to every bite.
Brown Sugar: Adds moisture and a caramel-like sweetness that balances beautifully with the tahini.
Granulated Sugar: Gives the cookies that classic sweet flavor and a perfect chewy texture.
Egg: Binds everything together and adds a little structure without making the cookies too cakey.
Vanilla Extract: Enhances the flavors and adds a warm, cozy aroma.
All-Purpose Flour: The base that holds it all together. Keeps the cookies tender but still sturdy.
Baking Soda: For just the right amount of lift and spread in the oven.
Salt: A pinch of salt makes all the flavors pop. Don’t skip it!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). A hot oven ensures the cookies bake evenly and get those gorgeous golden edges.
Combine Ingredients: In a large bowl, mix the tahini, brown sugar, granulated sugar, egg, and vanilla extract until smooth and glossy. It should look like caramel and smell amazing.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Assemble the Dish: Scoop the dough into tablespoon-sized balls and place them on the baking sheet. Gently press each ball down with the back of a spoon or your fingers to flatten slightly. If you’re adding toppings (like sesame seeds or sea salt), now’s the time.
Cook to Perfection: Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Don’t overbake—they’ll firm up as they cool.
Finishing Touches: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The aroma is going to drive you wild, but try to be patient!
Serve and Enjoy: Enjoy warm or at room temperature with a cup of tea, a cold glass of milk, or straight off the tray (no judgment here).
Nutrition Facts
Servings: About 18 cookies
Calories per serving: Approximately 130
Preparation Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
How to Serve Tahini Cookies
These cookies are delightful all on their own, but here are a few ways to take things up a notch:
Warm with Tea or Coffee: Pair with your favorite warm drink for a cozy treat.
With Ice Cream: Sandwich them with vanilla or chocolate ice cream for a tahini cookie ice cream sandwich—yes, it’s as good as it sounds.
Dipped in Chocolate: Dip half of each cookie in melted dark chocolate and let it set for an extra-indulgent twist.
Holiday Platter Star: Add them to your cookie box or dessert spread—they add something unique among the usual suspects.
Sprinkled with Flaky Salt: A tiny pinch of salt on top before baking takes the flavor over the top.
Additional Tips
Prep Ahead: Make the dough a day in advance and keep it chilled. The flavors deepen overnight!
Spice It Up: Add cinnamon or cardamom for a warm, spiced version.
Dietary Adjustments: These are naturally dairy-free, and you can sub a flax egg to make them vegan.
Storage Tips: Store in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
Double the Batch: These freeze beautifully—perfect for future cookie cravings. Just thaw at room temp and enjoy.
FAQ Section
Q1: Can I substitute tahini with peanut butter?
A1: Absolutely! Peanut butter works great, though the flavor will be a bit different. Still rich and delicious.
Q2: Can I make this dish ahead of time?
A2: Yes! The dough can be made ahead and stored in the fridge for up to 3 days.
Q3: How do I store leftovers?
A3: Store cooled cookies in an airtight container at room temp. They stay fresh for 4–5 days.
Q4: Can I freeze this dish?
A4: Definitely! Freeze baked cookies or raw dough balls. Bake straight from frozen—just add a minute or two to the bake time.
Q5: What’s the best way to reheat this dish?
A5: A quick zap in the microwave (about 10 seconds) will bring back that just-baked softness.
Q6: Can I double the recipe?
A6: Yes, and I recommend it—you’ll want extras.
Q7: Can I use store-brand tahini?
A7: Yes! Just make sure to stir it well. Natural separation is normal.
Q8: Can I make them gluten-free?
A8: Use a 1:1 gluten-free flour blend. They come out just as tasty!
Q9: Do I need to chill the dough?
A9: Not at all! But you can chill it if you want a slightly puffier cookie.
Q10: Are these cookies overly sweet?
A10: Not at all. They’re balanced—sweet, nutty, and just a touch savory. Totally crave-worthy.
Conclusion
Tahini cookies are the kind of treat that surprises you—in the best way possible. They’re rich, chewy, slightly nutty, and endlessly snackable. Whether you’re baking for guests or treating yourself, these cookies are sure to bring smiles (and requests for seconds). Give them a try—you might just find your new favorite cookie.
Print
Tahini Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 servings 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Gluten-Free, Middle Eastern
Description
These Tahini Cookies are a sweet and nutty treat made with coconut sugar, tahini, and a hint of cinnamon, offering a delightful combination of flavors and textures. Perfect for a gluten-free snack!
Ingredients
- 2/3 cup coconut sugar
- 2/3 cup unsalted butter, softened
- 1/2 cup tahini
- 1 tsp vanilla
- 1 tsp sea salt
- 5 tsp milk
- 1 tsp cinnamon
- 1 cup coconut flour
- 1/4 cup almond flour
- Sesame seeds for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the coconut sugar and softened butter until light and fluffy.
- Add the tahini, vanilla, sea salt, milk, and cinnamon to the bowl, mixing until smooth and well-combined.
- Slowly add the coconut flour and almond flour, stirring until the dough comes together.
- Form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon or your fingers, then sprinkle sesame seeds on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a crunchier texture, bake the cookies a minute or two longer.
- If the dough feels too dry, add an extra teaspoon of milk.
- These cookies store well in an airtight container for up to a week.
- For added flavor, try adding chocolate chips or chopped nuts to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg