You have probably noticed by now that tahini is the cool-food-blogger ingredient of 2018 and if I have anything to say about it, this will last well into 2019 and beyond. So, you may as well run to trader joes right now and buy all the tahini you can carry.
You often see tahini mixed into salad dressings, drizzled on vegetables, or added to marinades (and you will see a lot of that on this site in coming posts), but the possibilities are truly endless and tahini is becoming a popular surprise ingredient in baked goods. Enter, these. Flourless tahini cookies. Tahini is sesame seed butter, so the fat in them operates very similarly to peanut butter or a very cream almond butter and can be used as a substitute in many recipes that call for a nut butter.
The tahini in baked goods lends an earthiness that I so appreciate as a substitute, especially when served with ice-cream. These cookies have a strong sesame flavor that accompanies rich creamy ice-cream SO well and they are honestly the perfect ice cream cookie texture. Not too crumbly, easy to bite through, and not too soggy if you spend an extra few minutes allowing your ice-cream to melt while you take that perfect Instagram picture. These are also easily adaptable and super easy to make. You can add any ingredients you like to this base recipe- think chopped nuts, chocolate chips, coconut… the possibilities are endless and I don’t think you can go wrong. You can whip these up in no time (and I really suggest you do).
Recipe for Flourless Tahini Cookies
Makes 16-20(ish) cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup tahini
- 1/2 cup almond butter
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla
- Good quality salt for sprinkling (we are a Maldon household)
Directions
- Preheat oven to 350 degrees F and line cookie sheet with parchment
- Beat egg in bowl, add remaining ingredients and mix until thoroughly combined
- Roll into 1 Tbsp size balls and place 3 inches apart on cookie sheet- these grow a lot as they bake
- Flatten cookies slightly with the palm of your hand, so they become 1/4 to 1/2 inch thick
- Sprinkle each cookie with a pinch of sea salt
- Bake for 12 minutes or until browned
Lemon Eyes 