Tahini and Sesame Seed Cookies

Tahini and Sesame Seed Cookies

Recipe Rating: 3.45577
Makes 2 dozen
These flourless cookies are a cross between halvah, the sesame confection, and peanut butter cookies. Chewy in the center and crisp on the edges, they’re just right for savoring with a cup of hot tea.
  • 1 cup tahini
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup sesame seeds
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Using an electric mixer fitted with the paddle attachment, beat together tahini, sugar, egg, baking soda and salt until well combined.

Dampen your hands with water to prevent sticking and roll tablespoons of dough into balls. Place on the prepared baking sheets, spacing cookies about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Sprinkle with sesame seeds. Bake until cookies are golden on the bottom but still soft in the center, about 12 minutes.

Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 weeks.

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Nutritional Info: 
Per Serving: Serving size: 1 cookie, 100 calories (60 from fat), 6g total fat, 1g saturated fat, 10mg cholesterol, 85mg sodium, 11g carbohydrates, 2g 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.