Thatfabuloustahinicookie Recipes

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

Ingredients

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

THAT FABULOUS TAHINI COOKIE!

That Fabulous Tahini Cookie! image

I have been mad about these cookies made at my local Earthfare store for three years, and this week I was finally able to weasel the recipe out of their baker!! These little gems are excellent for folks who have wheat allergies, and they are vegan (if you don't consider honey an animal product). I hope you enjoy these little goodies as much as I do! Be forewarned: the number of servings is an estimate from their baker, as at the store they make about 30 cookies the size of your head from this recipe. I HIGHLY recommend cutting it down some for your first try.

Provided by smellyvegetarian

Categories Dessert

Time 10m

Yield 60 serving(s)

Number Of Ingredients 5

Ingredients

2 cups tahini
3 cups honey
1 tablespoon salt
3 cups sunflower seeds, toasted
8 cups oatmeal

Steps:

Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
Form crabcake-like patties and place on a greased pan.
Bake about 10 minutes, or until brown around the edges and soft in the center.

TAHINI COOKIES

Tahini Cookies image

Think of these honey-sweetened treats as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

Categories Bon Appétit Cookies Dessert Sesame Bake Honey

Yield Makes about 24

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons honey
3/4 cup tahini
1/4 cup toasted sesame seeds

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).

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

Ingredients

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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