Best 12 Tahini Cookies Recipes

TAHINI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
• Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

TAHINI COOKIES

Steps:

• Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
• In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
• Scoop out 2 tablespoons of dough, and shape into a ball. Roll in sesame seeds, if desired, for added crunch. Place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking).
• Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES

Steps:

• Preheat oven to 350F/175C & grease an oven tray.
• In a large bowl mix sugars together.
• Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
• Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
• Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
• With a fork, make a slight indent to flatten cookies.
• Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
• Let cool for 10-15 before touching otherwise they will crumble.

TAHINI-CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
• Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
• Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.

MARTHA'S TAHINI COOKIES

Steps:

• Preheat the oven to 350 degrees. Line four baking sheets with parchment.
• In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, egg, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in tahini. Reduce speed to low; beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.
• Spread sesame seeds on a shallow dish. Scoop 2 tablespoons of dough; roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to prepared baking sheet. Repeat with remaining dough, spacing 3 inches apart. Bake, rotating halfway through, until golden brown, about 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.

TAHINI SHORTBREAD COOKIES

Steps:

• Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.
• Combine butter, confectioners' sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.
• Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.
• Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.
• Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
• Slice logs into 1/4-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not colored, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.

FAST AND EASY ISRAELI TAHINI COOKIES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
• Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
• Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

NO-BUTTER TAHINI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix together oats, dark chocolate chips, honey, tahini, sunflower seeds, vanilla, and sea salt in a large bowl. Scoop dough onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Let cool for 10 minutes before transferring to a wire rack.

VEGAN TAHINI SHORTBREAD COOKIES

Steps:

• Blend flour, tahini, margarine, and sugar together in a food processor. Shape dough into 2 logs 1 inch in diameter.
• Place sesame seeds in a dish. Roll each log in sesame seeds. Wrap logs in plastic wrap; chill dough in the refrigerator, 8 hours to overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Grease 2 baking sheets.
• Cut dough into 1/4-inch-thick slices. Place on the prepared baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

SALTED TAHINI CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

TAHINI COOKIES

Steps:

• Preheat oven to 350°. Pulse 1 cup all-purpose flour, 1/2 cup toasted pine nuts, 1/3 cup powdered sugar, 1/3 cup tahini, 1/4 cup room temperature unsalted butter, and 1/2 teaspoon salt in a food processor until dough forms a ball around blade.
• Mix 2 tablespoons black sesame seeds and 2 tablespoons demerara sugar in a small bowl. Form dough into 1" balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2" apart, and flatten slightly. Bake cookies until lightly golden, 20-25 minutes.

TAHINI BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
• Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.