Sesame Tahini Cookies
Chewy tahini cookies sweetened with date syrup and rolled in toasted sesame seeds
Servings: 12 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.
Notes
Store cookies at room temperature in an air-tight container for up to 1 week.