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 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.
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.
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