Tahini in cookies? You bet!

13 years ago

If you or someone you know is allergic to peanuts or peanut butter, yet craves a really good cookie, I have a perfect – super-easy – recipe… Tahini cookies. That’s right. Tahini (sesame seed paste), the same ingredient used in making hummus, is the key ingredient in this delicious, crispy, somewhat chewy cookie. It goes great with a cup of coffee (Armenian, of course) or tea!

By the way, you could leave out the flour altogether for a gluten-free cookie, but the texture will be ever-so-delicate.

Tahini Cookies

This recipe uses tahini (sesame seed paste) to create a delicious cookie with a delicate, crisp, somewhat chewy texture.

Course Dessert

Prep Time 20

Cook Time 12

Total Time 32

Servings dozen

Ingredients

1 cup tahini very well-stirred
¾ to 1 cup granulated sugar For a sweeter cookie, add 1 cup sugar
1 large egg
1 tsp. baking soda
⅛ tsp. cinnamon or to taste
dash salt
¼- ⅓ cup all-purpose flour See note below for a flourless cookie.

Garnish

toasted sesame seeds optional

Instructions

Preheat oven to 350°F.
Mix together the tahini, sugar, and egg in a mixing bowl. Sift-in the baking soda, cinnamon, flour and salt. Blend well.
Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart.
Using the tines of a fork, press down to slightly flatten each cookie and create a criss-cross design.
Sprinkle tops with toasted sesame seeds, if desired.
Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
Cool on the baking sheet for 5 minutes. Carefully move cookies onto wire racks and allow to cool completely.

Notes

Cookie Baking Tip:
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies.

NOTE: Flour can be omitted in this recipe for a gluten-free option, but the texture will be extemely delicate.

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View Comments

Ara says:

August 3, 2011 at 6:03 am

Yes! These are delish! And if you look in the dessert section of Alice Antreassian's cookbook (the vegetarian one), you will even find a recipe for cake with tahini! I am firmly convinced that tahini is the Armenian version of bacon (as in, "everything tastes better with bacon/tahini").

Thank you thank you thank you for posting this!
Robyn says:

August 3, 2011 at 2:23 pm

Glad you like the cookie recipe, Ara.
In reference to the cake... are you referring to the 'Sesame Seed Lemon Pound Cake'? That sounds really good. Maybe I'll give it a try when it's not so darn hot outside!
Ara says:

August 3, 2011 at 3:19 pm

That's the one. Not being a baker, that recipe was a lifesaver a couple of times.
Bonnie says:

August 4, 2011 at 2:57 am

If you bake the cake, Robyn, I volunteer to taste/test it!
Robyn says:

August 4, 2011 at 1:20 pm

It's a deal, Bonnie!
Anonymous says:

August 6, 2011 at 3:20 am

Thank you for your AMAZING website! I want to cook everything here. I am currently a college student living away from home & these recipes are invaluable to me :) THANK YOU THANK YOU THANK YOU!

Ani
Robyn says:

August 6, 2011 at 3:25 am

Hi Ani,
Glad you found us! If you have any cooking questions, feel free to email robyn@thearmeniankitchen.com.
Good luck in college!
Rose Dipped says:

August 18, 2011 at 3:33 pm

Wow nice recipe! It waked the curiosity in me! I've never thought of adding tahini...
Tabby Pink says:

August 20, 2011 at 8:37 pm

Awesome. It is my first time to hear about this tahini cookies. I can't wait to try this one and share with my best friend who is allergic to peanuts.
Anonymous says:

January 5, 2014 at 7:53 pm

Adding a tiny bit of cinnamon to the mix goes very well with this, and brings to mind 'tahinov hatz', which is a truly wonderful pastry my grandma used to make from time to time.