No Butter Tahini Cookies Recipes

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TAHINI CHOCOLATE CHIP COOKIES RECIPE



Tahini Chocolate Chip Cookies Recipe image

Soft, chewy, nutty and just enough sweet! That's the story of these addictive tahini chocolate chip cookies. Rich tahini paste eliminates the use of butter, while adding a subtle nutty flavor that takes chocolate chip cookies to a whole new level of delicious.

Provided by Suzy Karadsheh

Categories     Dessert

Time 23m

Number Of Ingredients 10

1 cup tahini ((8 ounces), I used Soom Tahini )
1/2 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ¼ teaspoon kosher salt
¾ teaspoon baking soda
½ teaspoon ground cinnamon (more for dusting)
2 cups all-purpose flour
1 ½ cup bittersweet chocolate chips (I used 60% Cacao bittersweet chocolate chips by chiradelli)

Steps:

  • Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
  • In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
  • Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
  • Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
  • Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
  • Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
  • Dust with more ground cinnamon before serving (optional).

Nutrition Facts : ServingSize 1 Cookie, Calories 188.7 kcal, Carbohydrate 26.2 g, Protein 3.8 g, Fat 8 g, SaturatedFat 4 g, TransFat 0.1 g, Cholesterol 13.8 mg, Sodium 177.2 mg, Fiber 1.1 g, Sugar 14 g

TAHINI BUTTER COOKIES



Tahini Butter Cookies image

This cookie recipe is from Israel. Tahini can be found in most grocery stores or health food stores. If you still have trouble finding it, it's sure to be found in a Middle Eastern grocery store. Enjoy!

Provided by Faina Gersh

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 35m

Yield 50

Number Of Ingredients 6

1 cup butter
½ cup white sugar
1 teaspoon vanilla extract
½ cup tahini
1 ¼ cups all-purpose flour
½ teaspoon baking powder

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 4.9 g, Cholesterol 9.8 mg, Fat 5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 32.6 mg, Sugar 2 g

TAHINI COOKIES



Tahini Cookies image

This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates.

Provided by Vanessa

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 5

6 tablespoons tahini
½ cup honey
½ teaspoon ground cinnamon
1 ½ cups quick cooking oats
½ cup chopped walnuts

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.

Nutrition Facts : Calories 53 calories, Carbohydrate 6.9 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4 g

FLOURLESS TAHINI COOKIES



Flourless Tahini Cookies image

I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.

Provided by the80srule

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 6

1 cup tahini
1 cup sugar
1 large egg
1 teaspoon baking soda
2 teaspoons vanilla
2 teaspoons rose water

Steps:

  • Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
  • Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
  • Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
  • Bake at 350F until puffy, about 10-12 minutes.

Nutrition Facts : Calories 93.2, Fat 5, SaturatedFat 0.7, Cholesterol 7.8, Sodium 62.9, Carbohydrate 11, Fiber 0.9, Sugar 8.4, Protein 2

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