Sesame Tahini Cookies are chewy and delicious, using tahini instead of butter for a rich, nutty flavour. The sesame flavour is further amped up with toasted sesame seeds.
Jump to RecipeIf you’ve tried my Tahini Chocolate Chunk Cookies, then you’re going to love these Sesame Tahini Cookies. Tahini adds a wonderfully creamy, nutty flavour to the cookies, which balances well with the date syrup.
Toasted Sesame Seeds
For the ultimate nutty flavour, be sure to use toasted sesame seeds in this recipe. You can either buy them already toasted or toast them yourself in the oven, spread out on a baking sheet. Just be sure to check them every few minutes and stir so they don’t burn. The toasting gives the best flavour, as sometimes the raw seeds can have a bitter flavour to them.
What is Tahini?
Tahini is a condiment that is made from grinding toasted, hulled sesame seeds to create a creamy spread. The process is similar to that of making peanut butter. Once the tahini is in a paste form, it is nutty and earthy; however it is also quite bitter. You wouldn’t want to eat it straight from the jar like peanut butter! In savory dishes Tahini pairs beautifully with lemon juice, chick peas and garlic to make hummus. In desserts, it provides a wonderful contrast to the sugar with it’s nutty flavour. Tahini is popular in Middle Eastern and Eastern European cuisines.
Date Syrup:
For this recipe I used Date Syrup from D’Vash Organics. Date syrup has more than twice the potassium, calcium and magnesium levels of honey or maple syrup, and up to 10 times the antioxidants, making it a healthy choice for a sweetener. It can be found in the supermarket baking aisle or in health food stores. Honey makes the best substitute if you don’t have date syrup, as it has a similar consistency. Maple syrup will be too runny for this recipe.
Tips for making Sesame Tahini Cookies:
Using a combination of dark brown sugar and white sugar gives the cookies more depth, with a richer flavour.
Allow the cookies 10 minutes to finish cooking on the baking tray before removing. They will be very soft when just out of the oven, and will get firmer as they cool.
Once the cookies are completely cool, transfer to an air-tight container and keep them at room temperature for up to 1 week.
The dough can be made ahead of time and put in the freezer. Take the dough out of the freezer the night before you plan to bake the cookies and allow it to defrost in the refrigerator.
What is the texture and flavour profile of Sesame Tahini Cookies like?
These cookies have a slightly crisp exterior, with a delightful fluffy center. So they are definitely ‘soft’ cookies, as opposed to crunchy cookies. The flavour profile is one of richness and earthiness, which contrasts with sweetness. The cookies have a wonderful nutty flavour thanks to the tahini; and they are not overly sweet. So they are perfect for people who like their sweets, but are not crazy about a ton of sugar.
Sesame Tahini Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter unsalted, at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 3 tablespoons date syrup
- ¾ cup tahini
- ¼ cup toasted sesame seeds
Instructions
- In a medium bowl, whisk flour, baking powder and salt. Set aside.
- In a large bowl, beat butter, both sugars and date syrup using an electric mixer on medium speed, until light and fluffy (about 3 minutes). Beat in tahini, then add the dry ingredients in two batches, beating after each addition until fully combined. Dough will be sticky. Place in the refrigerator for 30 minutes.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- After 30 minutes of chilling time, preheat the oven to 350°F (177°C). Add toasted sesame seeds to a small bowl. Scoop heaping tablespoons of dough and roll into balls. Roll each ball into the sesame seeds to coat, then place onto the prepared baking sheets, spacing 2 inches apart.
- Bake the cookies for 13-15 minutes, until golden brown. Allow to cool completely on the baking sheets. The cookies will firm up as they cool.
These cookies sound amazing , so healthy too , very delicious Yumm