Ingredients
2 cups all-purpose flour
1 cup pine nuts, toasted
2/3 cup Mighty Sesame tahini
½ cup unsalted butter, room temperature
½ tsp. salt
1 Tbsp. sesame seeds
1 Tbsp. black sesame seeds
2 Tbsp. brown sugar
½ cup white sugar
Directions
- Preheat the oven to 350°F. Line cookie sheet with parchment.
- In a food processor, pulse flour, pine nuts, white sugar, tahini, butter, and salt until a dough ball forms. Do not over mix.
- In a bowl, mix both sesame seeds and brown sugar.
- Form and roll the dough into 1 inch balls. Toss each dough ball in sugar sesame seed mixture.
- Place dough balls on a cookie sheet, 2 inches apart from each other. Smash gently with a fork to flatten.
- Bake for 20-25 minutes or until golden brown.
- Cool and serve. Enjoy!
Why You’ll Love This Tahini Cookies Recipe
Meet your new favorite baked treat: tahini cookies with a nutty aroma and delicate crunch. Shake, squeeze, and stir Mighty Sesame tahini for fast, tender cookies packed with toasty flavor.
Nutty, toasty, and wonderfully tender, this tahini cookie recipe delivers café‑level flavor with minimal effort. Using Mighty Sesame tahini, there’s no stirring or mess—just shake, squeeze, and mix. Swirled with white and black seeds, these black sesame tahini cookies bake up fragrant, chewy, and irresistibly snackable.
Key Characteristics
Flavor
The tahini provides a distinct nutty and slightly earthy flavor that complements sweet ingredients like chocolate or honey.
Texture
Tahini contributes to a chewy, tender, and moist texture in the finished cookie.
Versatility
Recipes vary, with some using butter and sugar for a classic cookie base, while others are dairy-free and use maple syrup or honey as a sweetener.
How to Serve These Tahini Cookies
Serve tahini cookies slightly warm so the sesame aroma blooms, or cool completely for crisp edges and a chewy center. Dress them up for dessert boards or lunchboxes with pops of citrus, chocolate, and extra sesame.
- Dust with powdered sugar and toasted sesame seeds.
- Sandwich with dark chocolate or tahini‑maple frosting.
- Crumble over vanilla yogurt or coffee ice cream.
- Pair with orange slices, berries, or hot tea.
- Dip half in melted chocolate, then sprinkle flaky salt.
Storage & leftovers
Store cooled cookies in an airtight container at room temperature for 4-5 days. To refresh, warm on a sheet pan for 5 minutes at 300°F. Freeze unbaked dough balls on a tray, then bag for up to 2 months; bake from frozen, adding 1-2 minutes. Baked cookies freeze well, too.
For this tahini cookies recipe, keep the sugar‑sesame coating dry to retain crunch. Black sesame tahini cookies may look darker when fully baked, so watch for golden edges and set tops rather than color alone.
Find Mighty Sesame near you
Ready to bake a batch? Use our store locator to grab a squeeze bottle. Shake, squeeze, and bake.
FAQs about Tahini Cookies
Tender, nutty cookies made with sesame paste (tahini) for rich flavor and a chewy‑meets‑crumbly texture. Black sesame seeds add crunch and toasty depth.
Yes. Use a 1:1 gluten‑free all‑purpose flour blend. Check the package guidance and chill the dough 20–30 minutes if it seems soft.
Swap in plant‑based buttery sticks or neutral oil. If using oil, chill the dough to help control the spread.
Butter too warm, over‑mixing, or a warm sheet pan can cause spreading. Chill dough briefly and bake on cool, parchment‑lined sheets.
Absolutely. Scoop dough balls, freeze solid, then store airtight for up to 2 months. Bake from frozen, adding 1-2 minutes.
