Best tahini cookies recipe
It’s so easy to fall in love with these cookies – they’re beautiful and tasty! I bake a lot of different types of cookies and these are special. The contrast between the brown cookies and the white chocolate coins is simply gorgeous.
You have to make these at least once to see what I mean.
I made these late at night and my son caught a whiff of them from his room, so he made his way to the kitchen and devoured almost the entire batch. I had to beg him to leave me a few so I could photograph them the next day.
I’m really pleased to share this recipe with you. Bookmark it because I’m pretty sure you’ll want to make it again.
Makes 35 cookies
120 grams butter
120 grams sugar (1/2 cup)
40 grams honey (2 Tbsp)
180 grams flour (1.5 cups minus 3 Tbsp)
140 grams raw tahini (1/2 cup)
1 Tbsp cocoa powder
White / milk chocolate coins (optional)
1. Take the butter out of the fridge around 15 minutes before you start making the cookies.
2. Place the butter in the bowl of a mixer and add the sugar and honey. Cream together for around a minute on medium speed, add the tahini, cocoa powder and flour and mix until well combined.
Preheat an oven to 180°C.
Option A: Make 13-gram balls and arrange on a baking tray (I recommend washing your hands at this point so as not to dirty the white chocolate coins). Place a chocolate coin on top and gently press lightly into the cookie ball.
Bake for 11 minutes. The cookies harden but still stay soft. Don’t touch them until they have cooled. These don’t look as impressive.
Option B: Because I like to keep things interesting it’s important for me that the cookies look as good as they taste. Form 13-gram balls and arrange them on a baking tray. Bake for 11 minutes and remove from the oven and immediately gently press a chocolate coin in the middle of each cookie.
Let cool before touching them.
With this option, bake a batch of up to 8 cookies so you manage to press the coins into the cookies before they start to harden.
Option C: Prepare the cookies without the coins, bake them for 11 minutes. The cookies don’t flatten but retain their ball shape.
Option D: I might be getting carried away, but I want everything to be clear. With a square of white chocolate the cookie doesn’t look as nice because the white chocolate is very dominant because the square is thick. Another important thing is that the white chocolate stays soft and it takes time for it to harden. In other words, this is the least preferable option (in fact, don’t make them this way).
To keep things simple, option A is the easiest. I used option B in the photos.
Good to know…
You can leave out the cocoa powder + Tbsp of sugar for light colored cookies. Of course place a milk chocolate coin so you get a nice contrast. You can also reduce the amount of tahini to 1/4 cup. You can use maple syrup or silan instead of the honey.
With a square of white chocolate