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A stack of cookies with a bite taken from the top one.
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4.8 from 5 votes

Tahini cookies

Enjoy tahini cookies in a variety of ways. Sprinkled with crunchy sesame seeds or add chocolate chip to the dough. Sprinkle with sea salt for the perfect salty and sweet treat.
Prep Time30 mins
Cook Time15 mins
chilling time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Dessert, Snack
Cuisine: Middle East
Servings: 24 cookies
Calories: 114.2kcal
Author: Amira


  • 1 stick (115g) unsalted butter, cut into cubes.
  • 1/2 cup tahini paste well stirred
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (90g) brown sugar
  • 1 large egg
  • 1-2 Tablespoons milk.
  • 1 teaspoon vanilla extract
  • 1 cup (135g) all-purpose flour.
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt


  • Sesame seeds Or sea salt for sprinkling on top.

for chocolate chip tahini cookies:

  • 2 cups/(230 grams) chocolate chips or chunks bittersweet or semisweet


Brown the butter:

  • In a light-colored pot or skillet add cubed butter and melt over medium heat.
  • The butter will start foaming, stir the butter for the next 5-7 minutes until you notice brown bits at the bottom of the pot and you’ll smell the nutty aroma.
  • Remove from heat and pour into a dish then refrigerate until it solidifies. This will take about an hour.

Make the cookie dough:

  • In a large mixing bowl, spoon the butter. Beat the chilled butter for 1 minute until smooth.
  • Add the sugars and beat well.
  • Pour in tahini then add egg and vanilla extract then beat to combine.
  • Add just one tablespoon of the milk and mix well, keep the other one if you feel the dough is not moist enough.
  • In another bowl, whisk flour, baking soda, and baking powder.
  • Add the flour mixture to the butter mixture and mix well. Note1
  • Cover with plastic wrap and refrigerate for 30 minutes or up to 3 days.
  • Preheat oven to 350F
  • Line a baking sheet with parchment paper.
  • Remove cookie dough from refrigerator and scoop batter into balls pressing lightly on sesame seeds if using.
  • Place cookies on the prepared baking sheet 2-3 inches apart. Cookies will spread. Note2
  • Bake anywhere from 8-10 minutes on the middle rack of your oven. Remove from oven when the edges are lightly brown and the middle is still pale.
  • Allow to firm up on the cookies sheet for a couple of minutes then transfer to a cooling rack.
  • Allow the cookie sheet to cool completely before adding another batch of cookies.


Note1: I’ve divided my batter into two halves and added about 3/4 cup of semisweet chocolate chips to one of the halves while covering the other half with sesame seeds.
Note2: These sorts of cookies spread so do not panic, just give them room so they come out nice and rounded. A 2inch cookie baked into almost 4 inches one.
Please check the nutrition disclaimer policy.
Nutritions are calculated without the extra sesame seeds or the chocolate chips.
Recipe adapted from chef Demma Hajjawi video.


Calories: 114.2kcal | Protein: 1.7g | Fat: 6.7g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.2g | Cholesterol: 18.2mg | Sodium: 35.8mg | Potassium: 45.7mg | Fiber: 0.6g | Sugar: 7.9g