Tahini Cookies

A week or two ago someone messaged me on Instagram and asked me if I had any tahini cookies on my site. Interesting, I thought. This item never even crossed my mind let alone my tastebuds.

So, I set out to make tahini cookies. I didn’t really know where I was going with it, I just needed them to be chewy and almost like a sugar cookie but with a sesame/tahini spin to it.

I kid you not, setting traditional chocolate chip cookies aside, these are my favorite cookies ever. Chocolate chip cookies will always be my number one. BUT. Aside from the whole chocolate chip cookie thing, the best cookie ever ever ever? Tahini cookies. Who knew?!

These are soft and chewy and have such a delicious sesame flavor. It might sound weird, or intriguing, or you may know exactly what tahini cookies are (I didn’t). I promise you though, these cookies are a pleasant surprise. A breath of fresh air.

I used to be obsessed with these deep friend sesame balls from Chinese food restaurants. I haven’t had one in 7ish years but that crisp sesame outside is what kept me coming back for more. These are the cookie version of that and I’m utterly obsessed.

AND we had two friends visiting from Philadelphia this weekend and they too were digging them HARD. So let’s make some gluten free tahini cookies!!

How to make tahini cookies

First, add the tahini, agave, vanilla, and egg to a food processor and process until combined. Add the almond flour, baking soda, and sea salt. Process until combined, about 5 – 10 seconds. Take a break to scrape down the sides and process for another 3 – 5 seconds.

Use an ice cream scooper to scoop large balls and roll them in your hands to make them smooth.

Spread the sesame seeds out on a plate in a single layer. Roll the cookie dough ball around the plate until it’s completely covered with sesame seeds. Place it on a baking sheet lined with parchment paper.

When you have about 6 on your sheet, use the palm of your hand to flatten them and then bake for 10 – 12 minutes until the edges are golden brown. Allow to cool on the baking sheet for five minutes before transferring to a cooling rack.

Enjoy!! xo