Tahini and Sesame Seed Cookies

Tahini and Sesame Seed Cookies

Makes about 24

These flourless cookies are a cross between halvah, the sesame confection, and peanut butter cookies. Chewy in the center and crisp on the edges, you'll want to savor these with a hot cup of tea.

  • 1 cup tahini, stirred well
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sesame seeds
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Preheat oven to 350°F. Beat tahini, sugar, egg, baking soda and salt together to combine well. Roll tablespoons of dough into balls. Dampen your hands with water to prevent sticking. Place balls 2 inches apart on ungreased baking sheets. Flatten slightly by making cross-hatches on top with the tines of a fork. Sprinkle tops with sesame seeds. Bake cookies until golden on bottom but still soft in the center, about 12 minutes. Cool on baking sheets 5 minutes. Transfer to racks to cool completely.

Nutritional Info: 
Per Serving:Serving size: 2 cookies, 210 calories (110 from fat), 12g total fat, 1.5g saturated fat, 20mg cholesterol, 170mg sodium, 22g carbohydrate (1g dietary fiber, 17g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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