Pantry-friendly ingredients with no mixer required
A unique and elegant cookie for any occasion
Perfect for gifting or tea-time treats
Can be made gluten-free with simple swaps
Freezer-friendly for make-ahead baking
Balanced sweetness that pairs well with coffee or tea
Quick to prepare and bake in under 30 minutes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
tahini (well-stirred) granulated sugar brown sugar egg (or flax egg for vegan option) vanilla extract all-purpose flour baking soda salt sesame seeds (white or a mix of black and white, for coating)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the tahini, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
In a separate bowl, combine flour, baking soda, and salt.
Add the dry ingredients to the tahini mixture and stir until a dough forms. It will be soft but should hold its shape.
Scoop the dough into 1-inch balls. Roll each ball in sesame seeds to coat.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake for 10–12 minutes, or until the edges are set and lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields about 20–24 cookies. Prep time: 10 minutes Cook time: 10–12 minutes Cooling time: 10 minutes Total time: Approximately 30 minutes
Variations
Vegan version: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Gluten-free option: Use a 1:1 gluten-free flour blend.
Add spices: Try cinnamon or cardamom for added warmth.
Drizzle with chocolate: Once cooled, drizzle with melted dark chocolate for extra indulgence.
Add chopped nuts: Stir in chopped pistachios or almonds for added crunch.
Stuffed cookies: Press a piece of dark chocolate or a date in the center of each dough ball before baking.
Use black sesame seeds: For color contrast and extra flavor.
Lower sugar option: Slightly reduce the sugar without affecting texture too much.
Tahini swirl: Top with a small swirl of extra tahini before baking for visual appeal.
Make sandwich cookies: Use two cookies with a filling of date paste, chocolate, or tahini glaze.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
To refrigerate, place in a sealed container for up to 1 week.
To freeze, allow cookies to cool completely and store in a freezer-safe container or bag for up to 3 months. Separate layers with parchment paper.
No reheating is needed, but you can warm them for 5–10 seconds in the microwave for a fresh-from-the-oven feel.
FAQs
What does tahini taste like in cookies?
Tahini adds a rich, nutty, slightly savory flavor that complements the sweetness of the cookie beautifully. It’s similar to peanut butter but more subtle.
Can I use natural tahini?
Yes, natural tahini works great—just make sure it’s well-stirred and not too runny or dry.
Are these cookies sweet?
They are moderately sweet, making them perfect for those who enjoy balanced desserts without overwhelming sugar.
Can I make them without eggs?
Yes, you can use a flax egg or other egg substitutes to make the cookies vegan-friendly.
Why are my cookies dry or crumbly?
Make sure your tahini is fresh and smooth, and avoid overbaking the cookies, which can dry them out.
Can I use whole wheat flour?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a slightly denser, more wholesome cookie.
Do I need to chill the dough?
No chilling is necessary, but if your dough feels too soft to roll, a short chill (15–20 minutes) can help.
Can I skip the sesame seed coating?
Yes, but the sesame seeds add great texture and a beautiful finish to the cookies.
Can kids eat these cookies?
Absolutely! They’re nut-free, soft, and not overly sweet, making them a great snack for kids.
What can I serve with tahini cookies?
They pair wonderfully with tea, coffee, or a glass of milk. They also make a great accompaniment to fruit or cheese plates.
Conclusion
Sesame Tahini Cookies are a flavorful and elegant alternative to traditional cookies. With their soft, chewy texture and rich, nutty taste, they’re a sophisticated treat that’s still incredibly easy to make. Whether you’re baking for a gathering or just looking to try something new, these cookies are sure to impress and satisfy.
Sesame Tahini Cookies are soft, chewy cookies made with creamy tahini and coated in sesame seeds. They offer a rich, nutty flavor with a slightly savory edge, making them a unique and elegant treat perfect for tea time, gifting, or everyday indulgence.
Ingredients
1/2 cup tahini (well-stirred)
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg (or 1 flax egg for vegan option)
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sesame seeds (white or mixed black and white, for coating)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together tahini, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
In a separate bowl, combine flour, baking soda, and salt.
Add dry ingredients to the tahini mixture and stir until a soft dough forms.
Scoop dough into 1-inch balls and roll each in sesame seeds to coat.
Place dough balls on the prepared baking sheet, spacing about 2 inches apart.
Gently flatten each ball slightly with your palm or the bottom of a glass.
Bake for 10–12 minutes, until edges are set and lightly golden.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh, smooth tahini for best texture and flavor.To make vegan, substitute egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).Add cinnamon or cardamom for extra spice.For indulgence, drizzle with melted dark chocolate after baking.Optional: Add chopped nuts or a piece of chocolate/date in the center before baking.
