Tip
Add 1/2 cup chocolate chips to the batter or lightly sprinkle balls with sesame seeds before baking.
Originally published in the Today’s Parent September 2016 issue.
Tahini Cookies
By Today's ParentThis article has not been rated yet.
PREP TIME
12 min
TOTAL TIME
1 h 15 min
Makes
36 cookies
Photo: Erik Putz
These soft, chewy treats are first-class peanut butter cookie imposters. The secret? Tahini, a rich, nutty (but totally nut-free) sesame seed paste.
Ingredients
- 1/2 cup (1 stick) unsalted butter , room temperature
- 1/2 cup tahini
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, cream butter, tahini and sugars together with a mixer on medium until light and fluffy, 5 min. Scrape down side of bowl. Add eggs and vanilla, and mix on medium, 5 min.
- In a medium bowl, whisk together flour, salt, baking soda and baking powder. Add to tahini mixture, mixing by hand until just incorporated. Drop 1 tbsp batter onto prepared sheets, spaced at least 2 in. apart. Bake until edges just start to turn golden, 8 to 10 min. Transfer cookies to a rack to cool. Store in an airtight container up to 1 week.
Nutrition (per cookie)
- Calories
- 85,
- Protein
- 2 g,
- Carbohydrates
- 10 g,
- Fat
- 5 g,
- Sodium
- 73 mg.
