Go Back
5-Ingredient Tahini Cookies: Crispy, Chewy, and Naturally Kosher - Middle Eastern recipe
I discovered these tahini cookies completely by accident. I was craving something sweet but didn't have butter on hand, and my pantry was looking pretty bare. All I had was a jar of tahini that I'd been using for hummus, some brown sugar, an egg, flour, and baking powder. I figured I'd give it a shot, and honestly, I was shocked at how incredible these turned out. Tahini brings this nutty, sesame flavor that's way more complex than regular cookies. It's got this earthy quality that pairs beautifully with brown sugar. The texture is what really gets me though. These cookies have crispy edges but stay soft and chewy in the center. The tahini acts like butter would in regular cookies, giving you that richness and helping create the perfect texture. The key to getting these right is using well-stirred tahini. You know how tahini separates in the jar? Make sure you mix it really well before measuring, or your cookies might turn out too dry. I also learned that slightly underbaking them gives you that perfect chewy center. They'll look just barely set when you pull them out, but they'll finish cooking on the hot pan. These are perfect for Shabbat desserts or anytime you want something sweet that happens to be naturally kosher. They're also great for anyone avoiding dairy. I like to serve them with tea or coffee, and they keep well for several days in an airtight container. Sometimes I'll make a double batch because they disappear so quickly around here.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Middle Eastern
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 3/4 cup tahini well-stirred
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the well-stirred tahini, brown sugar, and egg until smooth and well combined. The mixture should be thick but spreadable.
  3. Add the flour and baking powder to the tahini mixture. Stir until just combined and a soft dough forms. Don't overmix.
  4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball with your fingers to about 1/2-inch thick.
  5. Bake for 10-12 minutes, until the edges are just set and lightly golden. The centers should still look slightly underbaked. Don't overbake or they'll lose their chewy texture.
  6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure your tahini is well-stirred before measuring, as separated tahini can make the cookies too dry. Store in an airtight container for up to 5 days. For extra flavor, you can sprinkle the tops with sesame seeds before baking.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 85
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 45mg 2%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.