Nutty and Irresistible Melt-in-Your-Mouth Tahini Cookies

I will add that the best part about these cookies is that you only need one large bowl and a set of hands, with no rest time. This cookie’s flavor is a blast from the past, and even though they are made with Tahini paste, these cookies taste just like Halva, one of my favorite sweet treats growing up. Unfortunately, Halva is not as common where I live as in Israel, so I love using the second-best thing: Tahini. These cookies are a great example, as are these chocolate halva cookies and this Tahini chocolate ice cream.

Tahini vs. Halva

Both tahini and halva come from sesame seeds, but they’re different. Tahini is a paste made of ground sesame seeds. It has a thin, pasty texture similar to warm chocolate, and it’s commonly used in savory and sweet dishes alike. Halva, on the other hand, is a dense, sweet candy made by combining tahini with sugar, corn syrup, honey, and sometimes egg whites. While halva has a firm, crumbly texture, tahini is smooth and spreadable.

For this recipe, we’re using tahini because of its soft consistency, which will add to the cookie dough. The good news is that the sugar in the recipe will give the cookies a halva texture, and along with the flour, it resembles the actual melt-in-the-mouth, slightly chewy texture of the Halva. 

For more Israeli style recipes check out this Krembo Recipe, this Biscuit Cake Recipe, and these Chocolate balls recipe.

Ingredients

​Make sure the ingredients are at room temperature before baking.

• Plain Tahini paste. Read the label carefully, many brand flavor the tahini with savory ingredients like garlic and herbs. Great for Falafel, but not so much for cookies, and I am speaking from experience.
• All-purpose flour. Any type you have is great, including Gluten-Free for a gluten-free version. For a more nutty flavor, add 1/2 cup of almond flour.
• Sugar. I use granulated sugar, but you can also use brown sugar if you prefer the taste. Please note that it might add some chewiness to the cookies.
• Unsalted butter. At room temperature.
• Vanilla extract: Complements the nutty tahini beautifully.
• Salt.
• Optional add-ins: Chopped nuts and mini chocolate chips.
• Chopped dark chocolate for the topping.
• Vegetable oil.

How to Make the Cookies

1. Place all of the ingredients in a large bowl.
2. Use your hands to mix the ingredients until you have a smooth but not sticky dough.
3. Use a medium-sized cookie scoop (about 1.5 tablespoons) to scoop the dough, then roll it between the palms of your hands.
4. Optional step: roll the cookies in a small bowl filled with sesame seeds or ground nuts.
5. Line the cookies on a large cookie sheet lined with parchment paper, leaving about 2 inches of space between them.
6. Gently press the top of the cookies using your finger and middle finger. 
7. Bake.

​Coating The Cookies

This is optional but highly recommended. Chocolate and Halva are my top favorite flavor combinations.

1. In a deep medium bowl, melt the chocolate.
2. Mix in the vegetable oil and stir until smooth.
3. Now, you can decorate as you please: dip one part of the baked cookie, use a spoon to drizzle, or dunk the cookies.
4. Set over a wire rack or a cooling rack o set.

Tips for Perfect Tahini Cookies

• If your pans are dark, you might need less time in the oven. Your oven is different than mine, so set the timer to 12 minutes and check the cookies.
• For a vegan cookie recipe: replace the butter with plant-based butter or margarine.
• The cookies are ready when slightly darker, and the edges and bottom are light golden brown.
• Use good-quality tahini: A smooth, well-stirred tahini will give you the best texture and flavor. Avoid brands that are overly bitter or separated.
• Try different sweeteners: Honey or maple syrup can be substituted for part of the sugar for added flavor depth.
• Remove the cookies mid-baking and use a slightly bigger cookie cutter to swirl the cookies between the cutter. 

FAQ

Storing Tahini Cookies

Tahini cookies store well and can be kept in an airtight container at room temperature for up to two weeks. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to an airtight container. They’ll stay fresh in the freezer for up to three months.

Yields

This recipe yields approximately 24 small cookies, though you can adjust the size to make fewer or larger cookies or double the recipe for a bigger batch.