Tahini Cookies

Tahini provides healthy fats and plant protein, allowing these cookies to stay rich and satisfying with less added sugar and oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 80 g (approx. 5.5 tbsp) tahini · 476 kcal in the whole recipe
• 120 g (approx. 1 cup) all-purpose flour · 420 kcal in the whole recipe
• 30 g (2 tbsp) powdered or granulated sugar · 116 kcal in the whole recipe
• 10 g (approx. 1 tbsp) sunflower oil · 88 kcal in the whole recipe
• 5 g (1 tsp) baking powder · 3 kcal in the whole recipe
• 15 g (approx. 2 tbsp) coarsely chopped walnuts · 98 kcal in the whole recipe
• 1 tsp vanilla extract or vanillin (optional)

Method

1. In a mixing bowl, whisk the tahini, sunflower oil, and sugar together until smooth.

   

2. Add the flour, baking powder, and vanilla, then knead gently until a soft, non-sticky dough forms.

   

3. Divide the dough into 12 equal pieces, roll into balls, flatten slightly on a baking sheet lined with parchment paper, and press chopped walnuts on top.

   

4. Bake in a preheated oven at 170°C (340°F) for about 12 to 15 minutes until lightly cracked and golden, then let cool completely.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.