Soft Sesame Tahini Cookies Recipe

Thank you so much for being here! I’m thrilled to share my Soft Sesame Tahini Cookies recipe—a fragrant, nutty, melt-in-your-mouth treat. These cookies are tender, subtly sweet, and have just the right touch of sesame crunch. Want more family‑style recipes like these? Don’t forget to subscribe by email!

Overview of Recipe Content

These Soft Sesame Tahini Cookies bring together smooth tahini, honey, and crunchy sesame seeds in an almond‑flour base. Perfect for afternoon tea, cozy brunch, or a sweet snack anytime.

Why you’ll love them:

• Grain‑free and gluten‑free thanks to almond flour.
• Naturally sweetened with honey and rich with tahini’s deep sesame flavor.
• Soft, chewy, golden — with just a little crunch on top.

What it tastes like:
Like a honey-sweet sesame butter cookie—light nuttiness from almond flour and deep sesame undertones from tahini, topped with toasty seeds.

Ingredient list:

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• ½ cup sesame seeds
• 1½ cups almond flour
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup honey
• ⅓ cup tahini
• 1 tsp vanilla extract

Tools needed:

• Mixing bowls
• Spoon or spatula
• Baking sheet
• Parchment paper or silicone mat
• Measuring cups and spoons

Suggested substitutions/additions:

• Swap almond flour for finely ground oat flour (not gluten‑free).
• Use maple syrup instead of honey, though texture may shift.
• Add a sprinkle of flaky sea salt on top.
• Stir in chocolate chips or chopped pistachios for variations.

How to Make Soft Sesame Tahini Cookies

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1. Toast sesame seeds (optional but recommended).
   In a dry skillet over medium heat, toast sesame seeds until light golden and fragrant, about 3–4 minutes. Remove and let cool.
2. Preheat oven & prep baking sheet.
   Heat oven to 350 °F (175 °C). Line a baking sheet with parchment or a silicone mat.
3. Mix dry ingredients.
   In a bowl whisk almond flour, baking soda, and sea salt.
4. Combine wet ingredients.
   In another bowl stir honey, tahini, and vanilla until smooth and well‑blended.
5. Fold together.
   Pour wet mixture into dry ingredients. Stir until dough comes together. If too thick, add a teaspoon of water or tahini.
6. Form cookies.
   Scoop rounded tablespoons of dough onto baking sheet, spaced about 1½ inches apart. Gently flatten each to ~¾‑inch thickness.
7. Sprinkle sesame seeds.
   Press a few toasted seeds atop each cookie for extra texture.
8. Bake.
   Bake for about 10–12 minutes until edges are just turning golden. Cookies will still be soft but firm up as they cool.
9. Cool completely.
   Let cookies rest on the pan 5 minutes, then move to a wire rack to cool fully.

What to Serve with Soft Sesame Tahini Cookies

These cookies pair beautifully with:

• A cup of green tea or jasmine tea for floral balance.
• Coffee—especially with a splash of oat‑milk latte.
• Vanilla‑bean ice cream for an indulgent twist.
• Fresh fruit like sliced pears or figs for a light dessert platter presentation.

Tips for Making It Perfect

• Measure almond flour well—scoop and level to avoid dense dough.
• Use smooth tahini for creaminess; stir well before measuring.
• Don’t overbake—cookies should be pale golden; that softness is the charm.
• Prep ahead by mixing dough and chilling in fridge up to 24 hours. Bake fresh when you’re ready.

Storage Instructions

• Store in an airtight container at room temperature for up to 4 days.
• Freeze baked cookies in a freezer bag up to 2 months. Thaw at room temperature.
• To refresh softness: warm in a 275 °F (135 °C) oven for 5 minutes before serving.

General Information

Tahini is a staple in Mediterranean and Middle Eastern cooking. These cookie flavors are inspired by the sesame‑rich treats of those regions. Almond flour adds a tender crumb and keeps the cookies grain‑free and naturally gluten‑free. A little honey and vanilla bring warmth without overpowering the sesame essence.

Frequently Asked Questions

Q: Can I use regular flour instead of almond flour?
A: Yes—substituting all-purpose flour yields a more traditional crumb but increases gluten. Adjust liquid if dough is dry.

Q: Are these vegan?
A: Not as written, because they use honey. Substitute maple syrup or agave to make vegan; expect slightly softer texture.

Q: How can I make cookies chewier?
A: Chill the dough for 30 minutes before baking and avoid overbaking. That helps retain chew.

Q: Can I skip toasting the sesame seeds?
A: Yes, but toasting deepens the nutty aroma and flavor. It’s worth the few minutes.

Q: What if my dough seems too sticky to shape?
A: Chill it briefly or dust hands with almond flour to shape.

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Conclusion

These Soft Sesame Tahini Cookies are irresistibly tender, nutty, and subtly sweet—simple to make, and magical to taste. If you love these, you might also enjoy my Honey Almond Biscotti and my Tahini Banana Muffins—both highlight tahini’s wonderful richness.

Thank you for spending time with me in the kitchen—can’t wait to hear how these cookies turn out for you!

Interactive Elements

I’d love your feedback—leave a review or comment below! Share a photo on Pinterest or tag me on social media at www.pinterest.com/poulefrecipe/, and let’s celebrate your baking moment together.

Nutritional Information

Approximately per cookie (based on yield of ~16 cookies):

Portion	Calories	Fat (g)	Carbs (g)	Fiber (g)	Protein (g)
1 cookie	~120  kcal	8 g	9 g	2 g	3 g

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