That’s the way the cookie mumbles


Oh, tahini monster, it’s been a while. But now you’re back. From outer space. With cookies in tow. And they’re caramelly, somewhat fudgy cookies at that. For British eyes tahini lovers only.


I went all out & shoved some strawberry rosewater ice cream in there. Aren’t I wild?
I debated using another picture where the ice cream hadn’t yet suffered from the, er, blissful heat, but I think I can deal with the melt if you can too.

Sesame Cookies:

3/4 cup (192 g) tahini (best if it’s pourable, not too thick)
1/3 cup (105 g) agave nectar
1/2 cup (110 g) packed light brown sugar
2 teaspoons pure vanilla extract
1 cup (125 g) all-purpose or whole wheat pastry flour
3 tablespoons (24 g) sesame seeds
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt

Preheat oven to 325°F (170°C, or gas mark 3). Line a couple of cookie sheets with silicone baking mats or parchment paper.
In a large bowl, combine tahini, agave, sugar, and vanilla. Add flour, sesame seeds, baking powder and salt on top and stir until combined. If the dough is dry considering all tahinis aren’t created equal, work the dough with your hands. It should work the moisture/oils out, but if it still doesn’t, consider adding a touch of any nondairy milk.
Scoop out 2 tablespoons (50 g) of dough per cookie, and flatten as these won’t spread much while baking.
Place 6 cookies per sheet. Bake for 12 minutes, or until golden brown.
Let cool on the sheet for a couple of minutes before transferring onto a wire rack to cool.
Repeat baking session with second sheet.

Yield: 12 cookies

  • madeline says:

    nice arrested development reference. makes me want to try them whilst watching some blooths!

  • This recipe looks great! And would be the perfect way to use up a lot of the tahini I have in my fridge. I can’t wait to make it. :)

  • Fanny says:

    Celine! I just made these and they are as pretty as I thought they would be and taste amazing. I love the deep tahini flavour. Or maybe it’s sesame flavour. Nom nom nom.

  • Morgan says:

    I just made these! I wasn’t sure I’d classify myself as a “tahini lover,” but I had tahini in my fridge, so I figured I’m probably close! These are really interesting. I wasn’t sure what I thought at first, but they’re definitely growing on me! I put a dollop of rhubarb jam in the middle of the last few that I baked, and that was also yummy.
    Thanks for the recipe! Although I’m jealous, because yours look way prettier than mine!

    • Celine says:

      I’m sure yours were pretty too, did they spread too much or not enough? Either could be because of the difference in thickness of the tahini. Thanks for trying them.

  • Noa Bar says:

    I just made these.. they are great! so delicious with a glass of almond milk and dates! I will be posting about these on my tumblr :) thanks for the great recipe!
    oh, and i used maple syrup, not agave.