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A close up of Cookie made with Tahini and chocolate chips
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4.84 from 6 votes

Tahini cookies Recipe

Tahini cookies are like enjoying Halva in a cookie form. A delicious and nutty twist on traditional cookies, made with simple ingredients.
Prep Time30 mins
Cook Time15 mins
chilling time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Dessert, Snack
Cuisine: Middle East
Diet: Halal
Servings: 24 cookies
Calories: 87kcal
Author: Amira

Ingredients

  • 1 stick (115g) unsalted butter, cut into cubes.
  • ½ cup tahini paste well stirred
  • ½ cup (105g) granulated sugar
  • ½ cup (90g) brown sugar
  • 1 large egg
  • 1-2 Tablespoons milk.
  • 1 teaspoon vanilla extract
  • 1 cup (135g) all-purpose flour.
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoon salt

Optional:

  • Sesame seeds Or sea salt for sprinkling on top.

for chocolate chip tahini cookies:

  • 1 ½ cups chocolate chips or chunks bittersweet or semisweet

Instructions

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.

Video

Notes

  • Note1: I’ve divided my batter into two halves and added about ¾ 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 bakes into almost 4 inches one.
  • Please check the nutrition disclaimer policy.
 

Nutrition

Calories: 87kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg