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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.
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.