Not too sweet, with a hint of saltiness these sesame tahini cookies are perfect for afternoon snacking.
I've made more than a few batches of these sweet and salty tahini cookies recently each time meaning to photograph them.
But the truth is I don't especially like photographing cookies. Delicious as they are, I find cookies the hardest to style (hence the two different image styles here).
For all intents and purposes, cookies are little flat nubbly blobs. Sometimes they are perfectly round, making them look a little prettier, but not all cookies come out looking perfect. And to me, that is part of their charm, even if it does make them hard to photograph and style.
Slightly misshapen cookies are the best cookies. You can tell they are homemade, with love and aren't from a factory.
As misshapen and higgledy piggledy as these cookies are they remind me are reminiscent of the Anzac biscuits I used to help Mum make when I was little. The dough is sticky, and straight from the oven, they are still soft. As they cool and set they become firm and crisp and have that delicious cookie crunch that I sometimes crave.
Tahini is a star ingredient here. You could use any nut butter you like, though, depending on your preferences and what you have in the pantry. If you're into peanuts then I'm sure a peanut version would be great, and perhaps be even better drizzled with a little chocolate.
But for me, these cookies are perfect as they are because they aren't too sweet and have an ever so slightly savoury note.
📖 Recipe
Ingredients
- 100 g wholemeal spelt flour, ¾ cups plus 2 tbs
- 100 g oats, 1 cup plus 1 tbs
- 50 g black sesame seeds, ⅓ cup
- 100 g raw sugar, ⅓ cup plus 1 tbs
- 2 pinches of salt
- 90 g tahini, ⅓ cup
- 1 tbs golden syrup
- ¼ cup olive oil
- ¼ cup plus 1 tbs warm water
- ½ teaspoon bicarbonate of soda, baking soda
Instructions
- Preheat your oven to 180 celsius (350 fahrenheit) and place your oven rack on the middle shelf. Line 2 large baking trays with baking paper.
- Grab a large mixing bowl and add the flour, oats, sesame seeds and sugar. Mix well.
- In another bowl or jug and combine the tahini, golden syrup, olive oil and all but the last tablespoon of the water. Use a whisk and stir until smooth. In a small bowl add the remaining tablespoon of water and add the bicarb (baking) soda and mix well. Add this and the tahini mixture to the dry mix. Mix everything until all the dry ingredients are absorbed.
- Use a teaspoon to scoop the mixture into small balls (roughly 15mm/ ½ inch diameter). Flatten with the back of your hand and place on the baking tray, making sure the cookies are evenly spaced. Bake for 10 to 12 minutes until lightly golden. Lave the cookies on the tray for 5 minutes (the cookies will be very soft still) before placing on a wire rack to cool completely.
Kavey says
I love tahini in sweet recipes, that sesame flavour works so well doesn't it?
Tania @ The Cook's Pyjamas says
I love the sound of these. My daughter has been complaining of late that all my biscuits are too sweet (and I usually reduce the sugar). She is a tahini fan so I think these will be perfect for her. And I absolutely agree with you about photographing cookies 😉
Nicole @ Delicious Everyday says
I'm glad I'm not the only one that finds them difficult to style 😀
Becca @ Amuse Your Bouche says
I bought some tahini for the first time last week! So this recipe couldn't have come at a better time. I love the sweet / salty combo.
Nicole @ Delicious Everyday says
Me too! Sweet and salty is such a good combination and I love how it satisfies both cravings 🙂
Laura | Tutti Dolci says
I love sweet and salty treats, what scrumptious cookies!
Amanda (@lambsearshoney) says
These sound deelish! They are on my to-do list, for when I have some time to bake.
Tamara says
Hi Jennifer! I came to yum and stumble, but just had to comment! Tahini is one of my favorite ingredients, and your cookies look gorgeous to me 😉 Yum! I'm pinning!
Muchi says
Sorry to be posting all my comments at once. But I made these a couple of weeks ago, and I think they rank with my all-time favourite cookies. LOOOVE them! Thank you so much for sharing!
Nicole @ Delicious Everyday says
I'm so glad you enjoyed hem Muchi! These are a close second in my favourites, after these vegan chocolate chip cookies.
Muchi says
Right, in that case... I'm off to make the vegan chocolate chip cookies. This afternoon. If you recommend them, I feel certain they're going to be good! Thanks again for all your wonderful recipes!
Nicole @ Delicious Everyday says
You're welcome. I hope you enjoy the cookies. They are one of my favourites, and my Dad's too!
hamza says
i want to eat tahini factory LOL 😛
TJ says
These cookies look divine because if I could eat tahini by the bucket without consequences, ha I’d do it. Can these be made with white sesame seeds and all-purpose flour as this is what I have on hand?
Helen says
I made these today and added a heaped teaspoon of white miso in place of one of the pinches of salt to add that slightly savory hint and it worked beautifully. I also substituted the sugar for some Natvia sweetener as I don't eat sugar if I can help it, this too worked out really well.Thanks for a great recipe, I love tahini and am always on the look out for new ways to eat it.
Nicole says
So glad you liked it!
Mikael says
No thoughts. Just nirvana.
mamta mordani says
hey can I bulk make the cookies for baking when need?if yes how to store the batter?
Nicole says
I have frozen the batter in the past. I roll it into balls, then lay them flat on a cookie sheet in the freezer to freeze. Then put them all in a freezer bag, and just take out the amount I want to bake. Hope that helps!