Tahini Cookies


  • Prep Time12 mins
  • Total Time1 hr 15 mins
  • Makes36 cookies
Tahini 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.


  • 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


  • 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 2g, Carbohydrates 10g, Fat 5g, Sodium 73mg.


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.

This article was originally published on Jul 25, 2017

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