Ever since we discovered this recipe for tahini cookies, we have been making and loving our own version of them almost every week. I like them so much that I just have to share them with you. The list of ingredients is so short, and (if I ask him nicely) Jeff can whip up a batch in just a few minutes. They are crispy on the outside with a nice chewiness in the middle.
Tahini Molasses Cookies
What You’ll Need
- 1 cup tahini
- 3/4 cup molasses sugar or dark muscovado sugar
(We have used from 3/4 to 1 cup, and the texture is good, so you can make them a bit sweeter if you’d like.)
- 1 large egg
- 1 teaspoon baking soda
- a pinch of sea salt
- some sesame seeds for sprinkling the tops with
What to Do
- Preheat your oven to 350′ F or 175′ C.
- Combine everything but the sesame seeds in a mixing bowl, stirring the tahini well before measuring. Mix the batter until everything is combined.
- Spoon tablespoonfuls onto your cookie sheet, about two inches apart. There can be some variation in the texture of the batter– sometimes it may be more firm than others, but it will always do some spreading while baking, so leave some space for that.
- Sprinkle the tops of the cookies with sesame seeds.
- Bake for 10-15 minutes, until the edges are a little crispy and it all smells heavenly.
- Let them cool for a few minutes before handling, as they will be fragile while they’re hot.
These tahini molasses cookies are perfect for us because they are grain free and my daughter’s school has a “no nuts” policy, and she can take them in her lunches. They aren’t too sweet, and I really love the way molasses and tahini work together so well in this cookie.
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