Best Tahini Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
12 cookies
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Calories
158 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Best Tahini Cookies Recipe
Description
This recipe blends tahini paste and honey to form a cohesive dough seasoned with baking soda and salt. Ground walnuts bring additional nutty flavor and texture, while the flour binds the mixture. Once shaped into balls, cookies are coated thoroughly with toasted sesame seeds to provide a slightly crunchy exterior. Baking at 350°F for about 12 minutes yields cookies that brown lightly at the edges but remain tender inside.
The flavor profile centers on tahini's distinctive sesame seed taste complemented by the honey’s sweetness. The sesame seed coating reinforces the sesame flavor throughout, while the walnuts boost the cookie's texture and depth.
Stored in an airtight container, these cookies keep well at room temperature for a few days or refrigerated longer. They can be adjusted for dietary preferences by substituting gluten-free flour or swapping maple syrup for honey for a vegan version.
Ingredients
- 1/3 cup tahini
- 1/3 cup honey
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/4 cup walnuts ground
- 1/2 cup sesame seeds toasted
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl mix the tahini, honey, baking soda and salt until combined.
- Add in the all purpose flour and ground walnuts. Stir using a spoon or a spatula until the dough comes together.
- Divide the dough into 12 pieces and shape each piece into a ball.
- Roll the cookie balls in sesame seeds until they are well coated on all sides. Transfer the cookie balls to the baking sheet and leave about 2 inches between them.
- Using a glass with a round bottom, gently press on the cookies to flatten them so they are about 1/4 inch thick. Keep in mind that the cookies won't spread much while baking.
- Bake the cookies for 12 minutes, they will be brown around the edges ever so slightly.
- Let the tahini cookies cool for 10 minutes before serving.
Notes
- Use good-quality tahini and honey to highlight the cookies’ flavor.
- Substitute almond flour or 1:1 gluten-free flour for a gluten-free version.
- Replace honey with maple syrup for a vegan alternative.
- Store cookies in an airtight container at room temperature for 3 days or refrigerated up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 98mg | 4% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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