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.
Enjoy! I love these with coffee in the morning or tea in the afternoon or evening.
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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Trying these today Ariana. Been wanting to for a while since I have the ingredients on hand. Thanks for sharing this and so much more. Praying for peace of mind during your current “transition”. Love to you Jeff and Amelia. Always, Linda Kazibwe- James .
can liquid blackstrap molasses work…it’s what I have on hand. Thank you
I don’t think that will work, Jerri-Lynn– you will end up with too much moisture in the batter. You should definitely use molasses sugar for this one.
Jerri-Lynn- not sure you’ll get this (it’s a couple years later..lol!) We used 1/2 Blackstrap Molasses and 1/2 Beet sugar equaling 3/4 cup. The cookies were chewy and really good! Don’t let them bake too long or they have a bit of a burnt taste.
these look so amazing Arianna! Thanks for letting me share them in my roundup. I need to make these asap.
Thank you for sharing them– they are definitely our favorite cookie!
They look simply amazing…But, I have a continental European-style request for you: could you please translate the cups in grams?
Dorina Miller says
Absolutely adore these cookies and they’re perfect for my family who need GF DF. They’re excellent with coconut sugar (for those that can have it.) And I actually roll balls of dough into a bowlful of sesame seeds to completely coat the batter before baking. Thank you for this excellent recipe!
Dorina Miller says
And I neglected to mention that every time I make them (often!) I add in some spice (cinnamon or chai, or a speculoos mix, etc )