These tahini cookies take three ingredients: tahini, sugar and flour. There are no eggs, butter or oil, because the tahini itself is the fat that holds the dough together. Knead by hand in one bowl, roll into balls and bake for 15 minutes. You get about 30 crumbly cookies that melt in your mouth, and they are fully vegan.
Tahini does the work
Tahini is roughly half fat, so in a cookie it plays the part of butter: it coats the flour and keeps the dough from turning chewy. The result is crumbly and tender, close to a short butter cookie, with the flavor of toasted sesame. That is why it matters to use pure tahini paste from the jar, not prepared tahini sauce that is already thinned with water and lemon.
Brands also differ in thickness. Very runny tahini gives a soft dough that sticks to your hands, and the thick paste from the bottom of the jar gives a dry one. So stir the jar well before measuring. If the dough still crumbles and will not form a ball, knead for another minute: the warmth of your hands softens the tahini and it comes together.
The type of sugar changes the texture too. Regular white sugar gives a coarser crumb and clear cracks on top. The same amount of powdered sugar gives a finer, smoother cookie that melts faster. Brown sugar adds a caramel note, but the dough comes out slightly wetter, so add a tablespoon of flour.
Why they come out of the oven soft
The common mistake is leaving the cookies in until they look firm. When they come out they are very soft, almost falling apart, and only after fifteen minutes on the tray do they set to their final crumbly texture. The right sign is a light golden bottom while the top is still pale with fine cracks. A cookie that browns on top will taste bitter.
Space them 3/4 inch (2 cm) apart on the tray, since they barely spread. You can top each one with half an almond or sesame seeds before baking. In a sealed container they keep for a week.
3-Ingredient Tahini Cookies
Crumbly cookies from three ingredients: tahini, sugar and flour. No eggs, no butter, vegan.
- Servings 30 cookies
- Prep 15 min
- Cook 15 min
- Total 30 min
Ingredients
To decorate (optional)
Instructions
Heat the oven to 340°F (170°C) and line a baking sheet with parchment.
In a bowl, mix the tahini with the sugar until evenly combined.
Add the flour and knead by hand for one to two minutes, until the dough forms a ball. If it crumbles, keep kneading until the warmth of your hands brings it together.
Roll walnut-sized balls, set them 3/4 inch (2 cm) apart on the sheet and flatten slightly with your fingers. Decorate if you like.
Bake 13 to 15 minutes, until the bottoms are light golden and the tops are still pale.
Leave the cookies on the sheet for 15 minutes before moving them, until they firm up.
Frequently Asked Questions
What tahini works for tahini cookies?
Pure tahini paste made from 100% sesame, straight from the jar, not prepared tahini sauce. Stir the jar well before measuring.
Why do my tahini cookies fall apart?
They were moved right out of the oven. They are soft when hot and only firm up after about fifteen minutes on the tray.
Can I use whole wheat flour?
Yes, you can swap up to half the flour for whole wheat. The cookies will be darker and a little less crumbly.
How long do tahini cookies keep?
Up to a week in a sealed container at room temperature.
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