Tahini Orange (or Lemon) Cookies

I’m aware you might come close to being bored to tears if you weren’t already, considering a lot of the recent posts on this blog have all been tahini-centric, but I promise I’ll switch to a new obsession in the next post if you give me a chance to write about these cookies today.
Do you?

The first time I made these a few months ago, I used orange zest. I had also included a little oil, which turned out to be absolutely superfluous because of the rather liquid nature of tahini paste.
The second time around, I turned to lemon extract, as I had run out of anything else related to citrus fruit. I must admit I prefer them to be flavored with orange, but you’re free to replace the orange zest with the same amount of actual lemon zest if you feel like it, as a tester gave this option two thumbs way up. I think I just had too much of a heavy hand with the extract.

If I only get to give you one tip, it would be that you remove them from the oven after 10 minutes even if they appear to still be soft, because you want them to be chewy, not dry. Which can easily happen with a mere extra 2 minutes in the hot stuff.

One last thing: you can use agave nectar instead of maple syrup; just be sure to use a 325°F (170°C, or gas mark 3) oven in this case.

1 cup (256 g) tahini
2 teaspoons pure vanilla extract
1/2 cup (120 ml) pure maple syrup or (168 g) agave nectar
1/4 cup (48 g) raw sugar
Zest of a big (organic, preferably) orange, about 2 heaping teaspoons, or same amount of lemon zest
1/2 cup (40 g) ground oats
1/2 cup (80 g) brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (88 g) nondairy semisweet chocolate chips

Preheat oven to 350°F (180°C, or gas mark 4), or 325°F (170°C, or gas mark 3) if using agave nectar. Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a large bowl, whisk together tahini, vanilla, syrup or nectar, sugar, and zest.
In another medium bowl, whisk together ground oats, flour, baking soda, baking powder, salt, and chips.
Stir dry ingredients into wet.
Divide dough into 20 equal portions. Flatten a little as the cookies won’t spread much while baking, leaving 1 inch (2.5 cm) between each of them.
Bake for 10 minutes, until the very edges are golden. Leave the cookies on the sheet for just a couple of minutes until they are firm enough to be transferred to a wire rack to cool completely.

Yield: 20 medium cookies

  • Tahini is one of those ingredients that I rarely use… time to revisit it! Those cookies look wonderful!

  • Love, love, love, tahini. These cookies look great. I was just going to buy a new jar of tahini and it was almost $10!!! Wow! I miss not having a Lassens here. I guess I just have to drive the 35 minutes to one. Actually I might just grind my own sesames. Have you done that?

    • Celine says:

      I have! use a coffee grinder, be happy. okay, it’s a bit of a PITA to clean up, but if you dampen a piece of paper towel (I know, evil paper towels, but you gotta do what you gotta do), it works out rather well.
      fresh, delicious sesame tahini in 5 seconds flat, guaranteed. although it is definitely far less liquid than store-bought tahini, so consider adding extra oil or any nondairy milk if the dough is too dry.

  • Shellyfish says:

    First, you could NEVER bore us!
    Second, there is no such thing as too much tahini.
    And Third – I ran out of tahini this weekend, and after panicking, I instantly thought of you. How pavlovian of me?! Bisous!!!

  • Jennifer says:

    I never mind you posting things that look so delish!!

    Keep them coming! I haven’t made anything with tahini, so it sounds really interesting!

  • Ricki says:

    You can never make too many tahini-based cookies for me! Love ’em. I think I’d like both orange and lemon options. :)