Sesame Tahini Butter Cookies Recipes

VEGAN SESAME TAHINI COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
• Pour sesame seeds into a shallow bowl. Using a medium cookie scoop, scoop and roll cookie dough into balls. Drop each ball into the bowl of sesame seeds. Roll and press until all dough balls are fully coated in seeds.
• Place cookie dough balls onto the baking sheet, spaced evenly apart, with enough room to spread quite a bit-these cookies will bake up big. Using the palm of your hand or a spoon, gently flatten cookies to desired thickness. If desired, press together any large cracks that form around the edges of cookies-some cracks are natural & pretty!
• Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes-do not remove from sheet for at least 15 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.

TAHINI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
• Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

TAHINI COOKIES

Steps:

• Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
• Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13-15 minutes. Let cool on baking sheets (cookies will firm as they cool).

TAHINI BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
• Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

SESAME COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
• Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
• Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

SESAME (TAHINI) BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Mix first 6 ingredients until incorporated well, then add remaining ingredients to form dough.
• Roll into balls on baking sheet and press down with fork. If adding sesame seeds, lightly press down the ball with your hand, sprinkle with some sesame seeds, and then push down with fork.
• Bake 10-15 minutes based on your elevation and how hard or soft you prefer your cookies.

NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES

Steps:

• Preheat oven to 350F/175C & grease an oven tray.
• In a large bowl mix sugars together.
• Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
• Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
• Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
• With a fork, make a slight indent to flatten cookies.
• Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
• Let cool for 10-15 before touching otherwise they will crumble.