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Tahini Cookies Made Simple

There’s a new cookie in town: tahini cookies! Move over, peanut butter cookies (we still adore you!). They’re addictingly tasty and so simple to make that they almost create themselves (just 1 bowl, 7 ingredients, and about 20 minutes required).

These cookies are deliciously nutty, with the right blend of salty and sweet flavors. They’re also vegan and gluten-free (although no one will know)! Let’s get this party started!

Tahini cookies have a long history

Tahini is an Arabic word for pulverized sesame seeds, and it’s a common Middle Eastern ingredient.

In our investigation for the origins of tahini cookies, we discovered that they are popular in Israel and that a Turkish variation known as tahin kurabiyesi is also popular. While we’ve never had the pleasure of trying either variation, we’re huge fans of tahini (and cookies! ), so we couldn’t resist creating a treat that blended the two.

The following is our gluten-free, grain-free, refined sugar-free, vegan, and butter- and oil-free version of tahini cookies. Unlike Turkish and Israeli tahini cookies, which have a more shortbread-like texture, these feature a delicate interior and crunchy exterior.

Tahini Cookies: How to Make Them

To make these cookies, whisk together tahini and maple syrup until smooth. Do you have a hot tip? Not all tahini brands are made equal! Smooth and drippy tahini is easier to work with than thick and pasty tahini. We conducted a comparison of tahini brands in order to assist you in selecting one that is simple to use.

After you’ve achieved a smooth consistency, add the flours, salt, and baking soda. The light crumb comes from almond flour, while the structure comes from tapioca starch.

You’ll have cookie batter after adding the flours.

Roll it into balls, coat them in sesame seeds, slightly flatten them, and bake until golden!

Can you say the cutest cookies you’ve ever seen?

We hope you like these tahini cookies as much as we do!

They’re:

Salty

Sweet

The edges are crisp.

On the inside, tender

It’s that easy.

AND IT’S DELICIOUS!

With a cup of coffee, tea, or hot chocolate, enjoy these delectable snacks. They’re great for afternoon snacks, cookie parties, or whenever you want something more refined than peanut butter cookies!

Tahini Cookies Made

Tahini cookies are addictively delicious: nutty, salty-sweet, vegan, gluten-free, and amazingly quick! It only takes one bowl, seven ingredients, and less than 30 minutes!

Ingredients

1/2 cup smooth, unsalted tahini (see our tahini review for our favorite brands)

maple syrup (1/2 cup)

a quarter cup of almond flour

a third of a cup of tapioca starch (also called tapioca flour)

a half teaspoon of baking soda

1/2 teaspoon salt

1/4 cup sesame seeds, uncooked

Instructions

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a baking sheet with parchment paper.

Toss together the tahini and maple syrup in a medium mixing dish with a whisk. To the tahini mixture, add the almond flour, tapioca starch, baking soda, and salt. To thoroughly combine the ingredients, use a wooden spoon or a rubber spatula.

Put the sesame seeds in a small bowl and place them near the stove. Scoop the dough with a tablespoon or small cookie scoop, then roll it into near-perfect balls before lightly dipping each one in sesame seeds and spacing them 2 inches apart on the baking sheet. To slightly flatten the balls, gently press down on them. The recipe makes 20 cookies, and because they don’t spread much, they should all fit on a regular baking sheet.

Preheat the oven to 350°F and bake for 12-15 minutes, or until brown. Allow cooling for 5 minutes before serving.

Leftovers can be kept covered at room temperature for 3-4 days or frozen for up to 1 month. For the best texture, serve at room temperature.

Notes

*Nutrition information is an approximation.

*To freeze the dough, follow steps 2–3 and then store unbaked cookies in an airtight container or freezer bag. Place frozen cookies on a parchment-lined baking sheet when ready to bake and bake for 12-15 minutes, or until golden.

*You may use 1 14 cups DIY Gluten-Free Flour Blend or 1 cup regular all-purpose flour in place of almond flour and tapioca starch, but you should use baking powder instead of baking soda and half the salt! The texture isn’t exactly right, and the cookies aren’t quite as tasty, but they get the job done!

*This recipe is loosely based on Food & Wine’s Honey Tahini Cookies.

Nutrition (1 of 20 servings)

1 cookie per person

128 calories

10.8 g carbohydrates

3.4 g protein

8.3 g fat

0.8 g saturated fat

1.3 g polyunsaturated fat

2.7 g monounsaturated fat

0 g trans fat

0 mg cholesterol

Sodium content: 93 mg

76 mg potassium

1.8 g fiber

5.1 g sugar

1 IU vitamin A

0 mg vitamin C

35 mg calcium

0.7 mg iron

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