Sesame 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.

VEGAN SESAME TAHINI COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
• Pour sesame seeds into a shallow bowl. Using a medium cookie scoop, scoop and roll cookie dough into balls. Drop each ball into the bowl of sesame seeds. Roll and press until all dough balls are fully coated in seeds.
• Place cookie dough balls onto the baking sheet, spaced evenly apart, with enough room to spread quite a bit-these cookies will bake up big. Using the palm of your hand or a spoon, gently flatten cookies to desired thickness. If desired, press together any large cracks that form around the edges of cookies-some cracks are natural & pretty!
• Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes-do not remove from sheet for at least 15 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.

TAHINI COOKIES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
• Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13-15 minutes. Let cool on baking sheets (cookies will firm as they cool).

TAHINI CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
• Beat the brown sugar, butter, tahini and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 5 minutes (use the paddle attachment if using a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until very firm, at least 6 hours and up to overnight.
• Position oven racks in the upper and lower third of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Stir together the white and black sesame seeds in a small bowl. Scoop a leveled 1/4-cup mound of the cookie dough (an ice cream scoop works well here), then dip the top of the mound into the sesame seeds and transfer to one of the parchment-lined baking sheets. Continue scooping until you have 6 mounds on each baking sheet. Refrigerate the remaining cookie dough.
• Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are golden around the edges but still soft in the middle, about 18 minutes. Let cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Allow the baking sheets to cool, then line with fresh parchment and repeat the process with the remaining dough.

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.

SESAME (TAHINI) BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Mix first 6 ingredients until incorporated well, then add remaining ingredients to form dough.
• Roll into balls on baking sheet and press down with fork. If adding sesame seeds, lightly press down the ball with your hand, sprinkle with some sesame seeds, and then push down with fork.
• Bake 10-15 minutes based on your elevation and how hard or soft you prefer your cookies.

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.

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.