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)

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.