Tahini Cookies Recipes
These cookies are a mouthful of deliciousness. Just 3 easy steps and you have the best companion to a hot drink or milk.
Servings 26 cookies
Ingredients
- 3 Cups All Purpose Flour ( 360g)
- 3/4 Cups Sugar (150g)
- 1 Cup Plain Tahini Paste (240ml)
- 1 Cup Butter soften (225g)
- 1 teaspoon Vanilla extract
Chocolate coat
- 1 Cup Semi sweet chocolate chips (170 g/ 6 oz)
- 2 tsp Vegetable oil
- 1/2 Cup sesame seeds or chopped nuts optional
Instructions
- Preheat your oven to 350F.
- Place all the ingredients in a large bowl and mix by hand until combined and you have a smooth but not sticky dough.
- Using a medium cookie spoon, scoop the dough and roll it between the palms of your hands.
- Place the cookies on the prepared cookie sheet, leaving a 2-inch space between each cookie.
- Use your finger and middle finger to press the top of the cookies gently.
- Bake for 18-22 minutes, until the cookies are darker and the edges and bottom are light golden brown.
- Remove from the oven and allow the cookies to cool in the pan for about 30 minutes before coating or inverting.
Coating the cookies
- Melt the chocolate in a deep medium bowl, then mix in the vegetable oil until smooth.
- Dip the cookies, or use a spoon to drizzle the chocolate over the cookies.
Notes
- Replace the butter with plant-based butter or margarine for a vegan option.
- Once fresh out of the oven, the cookies are very soft and might crumble if you move them, so let them cool completely in the pan.
- 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.