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Tahini Cookie

Cookies so delicious you'll want to hide some away for later.

Tahini Cookie

  • 200 grams soft margarine

  • 1 cup sugar

  • 2 teaspoons vanilla

  • 1 cup tahini base paste. If there’s a layer of oil floating on top of the jar, stir in back in.

  • 2 cups plus 4 tablespoons flour

  • 1 baking powder

  • 2 tablespoons pine nuts and powdered sugar (optional)

Keto Version

  • ⅓ cup tahini

  • 2 tablespoons  coconut oil

  • 1 egg 

  • 1 tsp vanilla extract

  • ⅓ cup sweetener blend

  • 1 cup almond flour, superfine

  • 3 TBS coconut flour

  • ½ tsp baking soda

  • ¼ cup shredded, unsweetened coconut

  • pinch of salt 

  • ⅓ cup Lily chocolate chips/ 2 tablespoons pine nuts / powdered sugar (optional)

Lemon Chewy Lemon 

  • 10 oz  almond flour, superfine

  • 1 egg 

  • 1 tsp lemon juice

  • 1 TBS maple syrup

  • ⅓  Cup sweetner

  • ¼  cup tahini

  • ½ tsp baking soda

  • pinch of salt 

  1. Preheat the oven to 325° F (160° C).

  2. Cream the margarine and the sugar together.

  3. Add the vanilla and the tahini and blend again.

  4. Combine the flour and the baking powder; add to the tahini mixture.

  5. Form balls the size of walnuts and place them on a baking sheet protected with baking paper. The dough is dry and crumbly, so squeeze it together to make the balls.

Keto Tahini Cookies 

  1. Preheat oven to 350°F and prepare a lined baking sheet

  2. In a large mixing bowl or standup mixer, combine the tahini, coconut oil and  sweetener, mixing until smooth, about 2-3 minutes. Mix in the egg (or flax egg) and vanilla.

  3. Add the almond flour, coconut flour, shredded coconut, baking soda and salt to the wet mixture. Thoroughly combine wet and dry ingredients 

  4. Roll into a 1 TBS dough ball, then flatten slightly with your hands. Place in cookie about 2 inches apart.

  5. Bake for 8-10 minutes (don't let them brown, they're better slightly under-done and will continue to bake a little during the cool time). 

  6. Remove from oven. Sprinkle sea salt  on top (optional). Allow the cookies to cool for at least 5 minutes.


Lemon Tahini COOKIES

  1. Add all ingredient to food processor and blend to form a dough

  2. Make 15 balls and flatten them. Bake 350º for 12-15 min


  • Yields about 15 cookies

  • If adding the optional pine nuts, do it like this: form one cookie ball; take 2 or 3 pine nuts into your left palm, and with your right hand, press the ball onto them. Reverse it onto the baking sheet. If the ball crumbles slightly, just squeeze it back into shape with your fingertips.

  • Some of the cookies looked like little caricatures. My family has given up wondering why I laugh when I’m alone in the kitchen.

  • Bake for 13-15 minutes. Do not bake longer. The cookies need a little moisture to retain their shape and not crumble.

  • Cool the baking tray on a rack, and don’t touch the cookies for at least 5 minutes. If they’re handled while hot, they will fall apart.

  • Dust with powdered sugar if you wish, when they’re cool. 


ChefSuco

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