Tahini Cookies

Name: Tahini Cookies
Prep time: 12 min
Cook time: 1 h 3 min
Total time: 1 h 15 min
Yield: 36 cookies
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

Prep Time12 mins
Total Time1 hr 15 mins
Makes36 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)

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.