I bought this huge jar of tahini the other day to make salad dressing the other day, only to realize that I only ever really eat salads when I’m feeling extra extra extra healthy…which is like never. I’ve seen tahini-based desserts on my Pinterest feed for a really long time, and I’ve always been a little skeptical. But with all of this extra tahini I’ve got to use up, I thought I’d give tahini cookies a try. And GUYS it is soooooooooooooo good! ^_^
These tahini cookies taste like a milder version of a peanut butter cookie, with a slight hint of sesame. I was not expecting to love these cookies so much! The second time I made them, I threw in peanut butter chips in addition to the chocolate chips, and it definitely adds a much appreciated nutty sweetness. They’re probably my top 3 cookies I’ve ever made, and you can bet I’ll be making them again next week.
Speaking of being healthy, I just recently did a juice cleanse–the one by Pressed. And let me just say, I will not be doing it again anytime soon! The two days of a juice-only diet were pure torture: I don’t think I’ve ever been as hungry in my life. Though it did put me in a healthy sort of mindset that I’ve been maintaining pretty well since then, I don’t think I’d adamantly recommend anyone do it on a regular basis. Most of the juices were disgusting to the point where I had to plug my nose to force it down. Totally unrelated to the cookies, but I thought I’d share. Lol
How to make the tahini cookies
- Using a mix of brown and granulated sugar gives the cookies a bit more chew and a little depth to the flavor. If you only have one or the other on hand, feel free to substitute!
- Tahini can be found in most supermarkets nowadays, near the peanut butter / other nut butters. No need to buy any fancy black sesame / artisan made stuff… any regular jar should do it. This is the one I used, and it tastes great.
- I used a mix of peanut butter chips and chocolate chips! I loooove the extra nuttiness of the pb chips, but again, feel free to only use one or the other!
- Chilling the cookie dough allows the gluten in the dough to relax a bit, and will help the cookies retain their shape better too. And it allows the flavors to “marinate” and become more developed! 30 minutes should do the trick.
- I use a mini ice cream scoop to shape the dough balls, so they’re nice and uniform.
Other than that, it’s just a matter of mixing together all of the ingredients and baking it in the oven, like you would with any cookie recipe!
If you’re curious, here are some other fun cookie recipes on my blog!
- Oatmeal raisin cookies
- Brownie-stuffed choc cookies (my personal fav!)
- Chewy brown butter cookies
- Snowball cookies
As usual, if you make this recipe, let me know on Instagram @mysouthernsweettooth and/or post on Pinterest! These tahini cookies are soo delicious, and I guarantee you’ll love them.
Hope you guys have a wonderful week. Until next time! :)
- 1 stick of unsalted butter, softened (1/2 cup)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup tahini
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips (I used a mix of chocolate and peanut butter chips)
- In a large bowl, cream together the butter, brown sugar, and granulated sugar. Scrape down the bowl, then beat in the 1 egg. Beat in vanilla extract and tahini until smooth and combined.
- Add in the flour, baking powder, and salt, stirring to combine. When the dry ingredients are about halfway incorporated, add in the chocolate chips. Continue mixing until a cohesive dough is formed, and everything has been combined. Cover with cling wrap and chill in the fridge for at least 30 minutes.
- Preheat oven to 350 degrees Fahrenheit, and line a baking pan with parchment paper. Using an ice cream scoop, form balls of dough that are about 1.5-2 inches in diameter. Place onto prepared baking sheet and bake for about 23-25 minutes, until cookies are slightly golden-brown on the edges.
- Allow the cookies cool on wired racks. Enjoy!