Tahini Cookies

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12 min


1 h 15 min


36 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
  • 2 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 5 g,
  • Sodium
  • 73 mg.


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.