Sweet crunchy cookies made with tahini. This recipe is dairy-free
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: Baked Goods, Dairy-Free
Keyword: sesame seeds, tahini
Servings: 42cookies
Calories: 60kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
1 ½cupsall-purpose flour
1 ½tablespoonscornstarch
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1cuppacked brown sugar
⅓cuptahini
2tablespoonsdark sesame oil
1tablespooncorn syrup
2teaspoonsvanilla extract
1large egg
Cooking spray
2tablespoonsgranulated sugarfor rolling cookies
Instructions
Preheat oven to 375°.
Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.
Lightly coat hands with cooking spray. Shape dough into 42 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.
Notes
This is dry dough and will take a bit of patience to work together and then roll into balls. Cookies freeze well and will keep for 2-3 months in the freezer.