I love making sesame and tahini cookies because they combine nutty flavors with a subtle sweetness that feels just right. To whip up a batch, you only need sesame seeds, almond flour, baking soda, sea salt, honey, tahini, and vanilla extract. These simple ingredients come together to create a unique and satisfying cookie.
These cookies offer a great balance of crunch and chew, thanks to the sesame seeds and tahini. The honey adds natural sweetness without overpowering the nutty notes. If you enjoy experimenting with flavors that are a bit different but easy to make, these cookies are worth trying.
What Are Sesame and Tahini Cookies?
These cookies combine the nutty flavor of sesame seeds with the rich, creamy taste of tahini. Tahini is a paste made from ground sesame seeds, often used in Middle Eastern cooking.
I love how these cookies balance sweetness and earthiness. They usually have a slightly crisp edge with a soft, chewy center.
These cookies often use simple ingredients like flour, sugar, butter, sesame seeds, and tahini. Sometimes, recipes add honey or spices like cinnamon to give a little extra warmth.
You’ll notice two key textures: the crunch of whole or toasted sesame seeds and the smoothness that tahini brings to the dough. This contrast makes each bite interesting.
These cookies feel both familiar and unique. They’re perfect for anyone who enjoys a nutty twist on a traditional treat. I find them great with tea or coffee.
Ingredients
- ½ cup of sesame seeds
- 1 ½ cups of almond flour
- ½ tsp of baking soda
- ¼ tsp of salt
- ⅓ cup of honey
- ⅓ cup of tahini
- 1 tsp of vanilla extract
How to make sesame and tahini cookies?
- First, preheat your oven to 350°F. Then, line two baking sheets with parchment paper to keep the cookies from sticking. Spread sesame seeds on a shallow dish where you’ll roll the cookie dough later.
- Next, whisk almond flour with baking soda and salt in a small bowl. In a bigger bowl, mix honey, tahini, and vanilla extract until smooth and creamy. After that, add the dry mix to the wet one and stir everything together until the dough looks consistent.
- Using a spring-loaded scoop, form dough balls. Roll each ball in the sesame seeds, then press them down gently to make 1/4-inch thick rounds. Place these on the baking sheets, leaving about 2 inches between each cookie.
- Bake the cookies for roughly 8 minutes. Halfway through, move the pans from top to bottom to help them bake evenly. When the edges turn golden, take them out and put the cookies on a cooling rack. Once cool, they’re ready to enjoy!
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 245 |
| Fat | 18 grams |
| Protein | 7 grams |
| Carbohydrates | 18 grams |
| Fiber | 3 gram |
| Sugar | 11 grams |
*Nutrition information provided is an estimate.
Serving Ideas
Pairing with Beverages
I find these cookies work beautifully with both hot and cold drinks. A strong black coffee or dark roast espresso brings out the deep sesame notes. For a refreshing choice, cold milk or almond milk complements the tahini’s richness without overpowering it.
If you prefer tea, I recommend jasmine or green tea. Their floral, light flavors balance the cookie’s density nicely. You can also try spiced chai; the cinnamon and cardamom make for a warm, cozy match.
Festive Arrangements
When I arrange these cookies for holidays or gatherings, I like to mix textures and colors. Placing the cookies alongside dried fruits like apricots or figs adds contrast and visual appeal.
I also serve them on a platter with nuts like pistachios or walnuts. For a festive touch, sprinkle some edible gold dust or sesame seeds on top. This simple plating makes the cookies shine and invites guests to dig in.
Storing and Freezing
I store my tahini cookies in an airtight container at room temperature. They stay fresh and crisp for up to one week this way.
If you want to keep them longer, freezing works great. I place the cookies in a single layer on a baking sheet and freeze until solid. Then, I transfer them to a zip-top freezer bag or an airtight container.
Here’s a quick guide:
| Method | Storage Time | Notes |
|---|---|---|
| Room Temperature | Up to 1 week | Keep in an airtight container |
| Freezing | Up to 3 months | Freeze in a single layer first |
When I’m ready to eat frozen cookies, I let them thaw at room temperature for about 20 minutes. You can warm them briefly in the oven if you want a fresh-baked feel.
I avoid refrigerating because it can make the cookies lose their texture and become soft. Storing in a cool, dry place works best for maintaining the crunch and flavor.
Common Mistakes To Avoid
One mistake I often see is using old or stale sesame seeds. Fresh seeds have a nuttier flavor that makes the cookies shine. I recommend toasting the seeds lightly before mixing them in to boost their aroma.
Another error is overmixing the dough. When I overmix, the cookies turn tough instead of tender. I mix just until the ingredients come together to keep the texture light.
I’ve also caught myself adding too much tahini. It can overpower the sweetness and make the cookies bitter. Measuring carefully and tasting the dough helps me get the balance right.
Baking time matters a lot. If I leave the cookies too long, they become too dry. Checking them a few minutes before the timer goes off helps me pull them out at the perfect softness.
Finally, skipping the chilling step can cause the cookies to spread too much. I chill the dough for at least 30 minutes. This step helps me get cookies with a better shape and crunch.
Conclusion
I find sesame and tahini cookies a simple way to enjoy unique flavors in each bite. The nutty taste of sesame seeds pairs perfectly with tahini’s creamy texture.
Baking these cookies lets me experiment with sweetness and crunch. You can adjust the sugar or add spices like cinnamon to suit your taste.
If you want a quick snack, these cookies come together easily. They work well with tea or coffee, making every break a little special.
I encourage you to try them out and tweak the recipe. Baking becomes fun when you find your favorite version of a classic cookie.
Did you know? These cookies can be a great dessert after having baked kibbeh!
Get that recipe now (by clicking the image below):
