Tahini is one of the most delicious things for me on Earth.
In fact, I have one teaspoon of tahini every morning before anything else.
It’s a great source of calcium, protein, and iron.
And, of course, it goes without saying that I’m Lebanese, and Lebanon is famous for hummus, with tahini being the main ingredient.
So, now you know why I love tahini cookies so damn much: I just do, it’s super healthy, and I’m from Lebanon.
Why tahini cookies? Because why not! They’re a healthy, low-calorie, quick-to-make dessert. They’re crunchy (no, they’re not juicy), but they taste just like heaven. Also, they’re vegan! Yay!
I’ve been making them since last year and I absolutely love the fact that making them doesn’t take longer than 15 minutes. Here’s the recipe below!
1/2 cup coconut flour (or almond flour)
1/2 cup oat flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup tahini
3 tbsp. maple syrup
1 tsp. vanilla extract
Makes about 10-12 cookies depending on the thickness/size you choose
1. Whisk dry ingredients in a bowl and wet ingredients in another one.
2. Add wet ingredients to the dry ones until fully combined.
3. Knead the dough. It should be (slightly) sticky.
4. Roll the dough into small balls.
5. Flatten the cookies with your hand. (Note, I like my cookies thick, but you can make them much thinner than mine.)
6. If you love sesame seeds like I do, place them in a different bowl. Make sure they’re toasted, and if you love black sesame seeds like I do, please add those too. (Check out their many benefits.)
7. Roll cookies in the sesame seeds. They should instantly stick since the dough is sticky, but a few of them might fall off after baking.
8. Place on a baking tray.
9. Bake at 180 C (350 F) for 15 to 20 minutes until they’re golden brown.
10. Take a selfie with the cookies in the oven if your kitchen smells like heaven (optional).
11. Let the cookies cool before eating them. Enjoy!
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