Sesame Tahini Cookies
When I want a cookie that stands out from the usual batch, I make my sesame tahini cookies. I use almond flour, smooth tahini, and vanilla extract for a rich and chewy treat that is crisp on the outside and soft in the middle. Best of all, I can have these cookies ready in just 30 minutes, making it great for last-minute company.
Servings: 16 cookies
Calories: 153kcal
Ingredients
- 1 cup almond flour
- ½ tsp baking soda
- ½ cup tapioca flour
- 1 pinch salt
- ⅔ cup tahini
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ½ cup sesame seeds
Instructions
- In a mixing bowl whisk together the almond flour, baking soda, tapioca flour and salt until well combined.
- In a separate bowl whisk the tahini, maple syrup and vanilla extract until smooth.
- Combine the almond flour mixture with the tahini mixture, mix to form a dough.
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with baking paper.
- Place the sesame seeds into a flat based bowl.
- Scoop out 1-2 tbsp of dough, shape with your hands into a ball.
- Place the dough ball into the sesame seeds and press to flatten to approximate ¼ inch thick.
- Place the flattened cookie onto the prepared baking tray and repeat with remaining dough. Dough makes approximately 16 cookies.
- Bake in the oven for 12-15 minutes or until cookies are lightly golden in color.
- Cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- My #1 Secret Tip for this sesame tahini cookie recipe is to stop mixing as soon as the dough comes together. I have discovered that overmixing, even by a small measure, can change the texture of the cookies, making them dense and slightly tough.
- Balance moisture: I pay attention to how the dough comes together. If it seems dry, I add a small amount of tahini. And if the dough is too soft, I add a teaspoon of almond flour to bring it together.
- Watch the coloring: I remove the cookies when the edges turn slightly golden, but the centers still look soft. They continue to set as they cool, and removing them from the oven at this stage guarantees a tender texture.
- Store tahini properly: If unopened, I keep my tahini in a cool, dark cupboard or pantry. Once it has been opened, I store my tahini in the fridge as the natural oils can go rancid quickly. Make sure you are using fresh, properly kept tahini for these cookies.
- Check tahini texture: I look for tahini that flows off a spoon easily. If it is too stiff, the cookies become dense, and too much oil in the tahini causes them to spread too much. If your tahini has been in the fridge, stir it well, remove your portion for the cookies, and allow it to come to room temperature. I like giving it one final stir before adding to the dough.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g