152. Holidays inspired sesame tahini cookies with pistachios and a gluten free option (gf)
Here is one of the easiest, simple recipes that delivers on flavour and isn’t overly sweet. It is nutty, and oh-so-satisfying (dare I say an almost healthy cookie)? These cookies are family favourites. This post has some updated photos from the original post.
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These sesame tahini cookies are your next go-to treat for the holiday season or, simply because you want a plate of cookies to serve with tea. Not only are they incredibly easy cookies to make, but you also can cater to various dietary preferences with a few ingredient swaps.
Mix all the ingredients together into a ball and roll the ball in the sesame seeds to coat, then press down lightly on a baking sheet to bake!
Ingredients
1/3 cup (80 ml) tahini - you could use softened butter if you prefer
FUN fact: Tahini and softened butter are a 1:1 swap. The flavour profile will of course follow. Tahini has a distinct nutty flavour, butter is richer and softer.
1/3 cup (110 g) honey or maple syrup (vegan)
1/2 tsp (2 g) baking soda
1/2 tsp (2.5 g) salt
FUN fact: Why is 1/2 tsp baking soda 2 g but 1/2 tsp salt 2.5 g?It all comes down to density. Baking soda is airy and fluffier. Salt is more dense. Volume is the same 1/2 tsp.
1 cup (120 g) all purpose flour or almond flour (gf)
1/4 cup (30 g) pistachios (walnuts work well too) finely crumbled, crushed or ground - I prefer pistachios
for a Middle Eastern spin add a splash (1 tsp - 5 ml) of orange blossom water
1/2 cup (70 g) toasted sesame seeds for topping the cookies
Method
Preheat the oven to 350 F (175 C).
Line a baking sheet with parchment paper.
In a bowl mix the tahini, honey, baking soda and salt. Add the orange blossom water here if using.
Add the all purpose flour and crushed nuts. Stir until well.
Divide the dough into equal sized balls - think ping pong ball size (this recipe is for approx. 12-14).
Roll the cookie balls in the toasted sesame seeds until they are well coated on all sides. Transfer the cookie balls to the baking sheet spaced 2 inches apart.
Press on the cookies to flatten them so they are about 1/4 inch thick (use the bottom of a glass or pot).
Bake the cookies for 10-12 minutes, the edges will be a very light brown.
Serve and enjoy!