Chewy Tahini Cookies
Published 7/9/2023 • Updated 10/4/2023
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These Tahini cookies have a rich flavor and buttery soft texture that you won’t get enough of! The Tahini is mixed into the dough and coated in sesame seeds for a delightful crunch.
With just a few ingredients, this cookie recipe comes together quickly and is sure to wow your taste buds!
Sesame Tahini Cookies
If you didn’t know already the delectable power Tahini wields in the baking realm, you’re in for a real treat with this delicious recipe!
What is Tahini? Tahini is a creamy nut butter made from sesame seeds, and it adds a unique and tasty flavor to these cookies. The nutty tahini is balanced out with the sweetness of the sugar, a hint of vanilla extract, and maple syrup for an irresistible combination.
The sesame seeds sprinkled over the top add an extra layer of flavor and crunch that makes these cookies truly unforgettable! And guess what? They’re good for you, too! Tahini is high in protein, minerals, and healthy fats that make these treats a better-for-you indulgence. Hip, hip, hoorah!
Why you’ll love ’em!
Bakes up a deliciously soft cookie that melts in your mouth.
Tahini makes these cookies super moist and adds a savory, nutty flavor.
The perfect addition to your next special occasion.
Main Ingredients
- All-purpose flour: flour is what gives these cookies their structure.
- Baking soda: helps the cookies to rise and keeps them light and chewy.
- Butter: unsalted softened butter adds a rich flavor and helps everything come together.
- Brown sugar: we used light brown sugar for sweetness and flavor.
- Maple syrup: maple syrup brings a delicious flavor into the mix and helps keep the cookies moist.
- Vanilla extract: the classic flavor of vanilla extract adds a little something special and helps bring 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 drippy Tahini.
- Egg: eggs help bind everything together and add richness to the dough.
- Sesame seeds: these are sprinkled on top of the cookies before baking for a subtle crunch and nutty flavor. White, black, or a combination of both are all great options!
Latest Cookie Recipes
How to Make Tahini Cookies
PREHEAT OVEN
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
ADD DRY INGREDIENTS
Next, add all of the dry ingredients to a bowl and whisk together. Set aside.
ADD WET INGREDIENTS
Add the butter, brown sugar, maple syrup, and vanilla to a mixing bowl and use an electric mixer to mix everything until light and fluffy.
When finished, add the tahini to the sugar mixture and use the electric mixer and mix to combine. Then add the egg and use a spatula to mix the egg into the batter.
COMBINE DRY + WET
Transfer about ⅓ cup of the dry ingredients into the wet. Use a spatula to combine. Repeat until all the dry ingredients have been mixed into the wet.
Pro Tip: The cookie dough should roll into a ball without falling apart. If this is not the case, add 1 tablespoon of water and mix again until the cookie dough is moldable.
ROLL DOUGH INTO BALLS
Add the sesame seeds to a flat plate.
Use a tablespoon to scoop a heaping tablespoon of dough and roll the dough into a ball. Flatten the ball in between your hands and press one side of the cookie into the sesame seeds.
Transfer the cookie dough balls to the lined baking sheet. Repeat until all the cookie dough has been used.
BAKE COOKIES
Bake the cookies for 10-12 minutes or until they are tender to the touch and slightly 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
Only use an electric mixer for steps 3 and 4. After that, use your hands to knead and mold the cookie dough into a ball. That way, you won’t end up with crumbly dough.
The more you mix this cookie dough, the more oily it will become. This is due to the tahini, so don’t be alarmed. It’s all part of the delicious flavor and texture!
The cookie dough also gets oiler the longer it sits at room temperature. Again, this is not an issue — it just means your hands will be a bit ‘shiny’ after handling it.
Bake your cookies according to your preference. We like how these cookies taste when they are golden brown and chewy. If you like a softer cookie, shorten the baking time.
FAQs
Baking with Tahini allows you to create delicious, nut-free, and allergy-friendly desserts that are sure to please everyone in the family. Tahini is perfect for dialing up the flavor and moisture of cakes, cookies, and brownies. It adds a subtle nutty flavor that isn’t overpowering.
Not necessarily, but it can help if you like it thicker! Generally, tahini is best stored in a cool and dry area away from heat and moisture — like peanut butter. That could mean a pantry, cabinet, or even the refrigerator if you wish!
Storage
Store any leftover Tahini cookies in an airtight container at room temperature for 3 to 4 days. Then, transfer them to the refrigerator for up to 2 weeks.
To freeze your cookies, place them in a freezer-safe container or freezer bag for up to 3 months.
Tahini Cookies
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
Wet Ingredients
- 5 tablespoons unsalted butter, room temperature
- ¾ cup packed light brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup drippy tahini
- 1 large egg
- 1-3 tablespoons water
Other Ingredients
- ¼ cup raw sesame seeds, white, black, or a combination
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Add all of the dry ingredients to a bowl and whisk together. Set aside.
- Add the butter, brown sugar, maple syrup, and vanilla to a mixing bowl and use an electric mixer to mix everything until light and fluffy.
- Next, add the tahini to the sugar mixture and use the electric mixer and mix to combine.
- Add the egg and use a spatula to mix the egg into the batter.
- Transfer about ⅓ cup of the dry ingredients into the wet. Use a spatula to combine. Repeat until all the dry ingredients have been mixed into the wet.
- The cookie dough should roll into a ball without falling apart. If this is not the case, add 1 tablespoon of water and mix again until the cookie dough is moldable.
- Add the sesame seeds to a flat plate.
- Use a tablespoon to scoop a heaping tablespoon of dough and roll the dough into a ball. Flatten the ball in between your hands and press one side of the cookie into the sesame seeds. Transfer the cookie to the lined baking sheet. Repeat until all the cookie dough has been used.
- Bake the cookies for 10-12 minutes or until they are tender to the touch and slightly golden brown.
- Remove from the oven and transfer them to a wire rack to cool.
Tips & Notes
- Be sure to only use an electric mixer for steps 3 and 4. If you use an electric mixer for the steps that follow, you may end up with crumbly cookie dough. If this happens, simply mold the cookie dough into a large ball with your hands.
- The more you mix this cookie dough, the more oily it will become.
- The longer the cookie dough sits at room temperature, the more oily it will get. That’s ok, the cookies still turn out, and your hands will be a bit shiny.
- We bake these cookies to be a bit golden brown and chewy. For a softer cookie, you can decrease the baking time.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Hi, can I use glute free flour for this?
These desserts look absolutely divine! I can’t resist trying to make them this weekend!