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.
Recipe
Tahini Cookies
Tahini Cookies are such a fun cookie recipe! They are soft, chewy and insanely delicious!! They’ll quickly be your new favorite cookie!
Ingredients
- 1/2 cup tahini
- 1/3 cup agave nectar
- splash vanilla extract
- 1 egg
- 1 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup sesame seeds
Instructions
- Preheat oven to 350F.
- 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 and round.
- 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
I had to substitute maple syrup for the agave nectar and applesauce for the egg as we didn’t have those ingredients on hand. My dough tasted a little bitter and turned out stickier than in your Instagram video – I added more maple syrup and had to sloppily place the dough on the pan.
Despite the differences, they ended up tasting pretty good, though a little doughy inside still.
Do you have a specific brand or kind of tahini that you use regularly? I think that and the egg vs applesauce may have made the difference. I’ll have to try making these again!
Hi Melissa! The maple syrup is a good sub for agave but the applesauce probably had an effect, You’ll have to come back and rate it again once you’ve tried it with the egg! I generally like tahini that is fresh and the only ingredient is sesame seeds, so make sure you’re checking out the back ingredient list. I like Woodstock foods or Thrive Market brand! xo
Great recipe and I love how easy it is! I substituted maple syrup for agave. Next time I’d use less salt though, my husband and I thought they were a little salty. I will make them again for sure.
Yay! I’m so happy you liked them!! I think some tahini has added salt, so it could be the added salt plus the salty tahini. I think if you have tahini with salt in it, then leave out or reduce the extra sea salt that’s added in. So glad you’ll make them again!! They’re one of my favorite cookies!! xo
Hi Lindsay,
I’m wondering if you or others have tried adding chocolate chips to the recipe? I was hoping to find a recipe for tahini cc cookies to make for my husband (AKA The Chocolate FIEND!). I found some but have to admit that your tahini cookies look so good to me as they don’t need coconut oil and use almond flour. I also wonder if ginger would be good in these? Anyway, I suspect your answer is going to be “go for it!!” so I probably will do just that!
I’ve never tried adding chocolate chips but I love the idea!! You’ll have to let me know how they turn out!! xo
Any chance this would work with flaxegg instead of egg?
I think it should work, thought I’ve never tried it. Let me know how you make out!! xo
Can’t believe I’ve screwed up so much just by adding half peanutbutter to tahini and using carob syrup for sweetener… Dough was stiff and cookies too salty and very fatty, nearly inedible :/
But I’ve used expensive products so can’t just thow them away :'(( I and love tahini…
This was amazing!
Yay!! I’m so happy you loved them! xo