Tahini Cookies

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Tahini Cookies

One day I found a small booklet with old recipes that one of my aunts had kept.
You know the type with the food-splattered pages? You can barely see the text, which had faded from so much use. I found a recipe for tahini cookies that were also oil-based. I had to give these a try and I’m so glad I did because they came out amazing!
They were really easy to make and even tastier to eat.

Makes 50 cookies


2 eggs
200 grams sugar (1 cup)
1/2 cup raw tahini
100 ml oil (1/3 cup + 2 Tbsp)
2 tsp vanilla sugar
2 tsp maple syrup
360 grams flour (2.5 cups + 1 Tbsp)
2 tsp baking powder


1. Beat the eggs, vanilla sugar, and sugar with a fork. Add the tahini and mix until you get a uniform dough. Add the oil.

2. Add the maple syrup while mixing, followed by the flour and the baking powder.

3. Preheat an oven to 180°C.

4. Form balls (16-18 grams each). Arrange on a baking tray lined with parchment paper, ensuring there is ample space between the cookies since they flatten and spread out during baking.

Another way to prepare:
Fill a piping bag and pipe small mounds (5 cm in diameter) with a small space in between. This method is a bit more difficult because the batter gets stiff and it’s hard to pipe it, so best to work quickly.

*5. Bake for 10 minutes until the bottoms of the cookies are golden. Let cool.

Good to know…
I used tahini that was relatively thick. If you use a runnier tahini, refrigerate the dough for around half an hour before you start preparing the cookies. These keep for up to three days in a well sealed container.
You can substitute the maple syrup with honey, or leave it out altogether. Make sure you use raw tahini and not prepared tahini. You can replace the vanilla sugar with the same amount of vanilla extract.

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