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+ servings

Tahini Cookies

This recipe uses tahini (sesame seed paste) to create a delicious cookie with a delicate, crisp, somewhat chewy texture.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Servings 2 dozen


  • 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
  • tsp. cinnamon (or to taste)
  • dash salt
  • ¼- ⅓ cup all-purpose flour (See note below for a flourless cookie.)


  • toasted sesame seeds (optional)


  • 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.


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.
Tried this recipe?Let us know how it was!