tahini cookies

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 71.8

Total Fat: 3.6 g
Cholesterol: 11.6 mg
Sodium: 54.1 mg
Total Carbs: 9.1 g
Dietary Fiber: 0.4 g
Protein: 1.2 g

View full nutritional breakdown of tahini cookies calories by ingredient

Introduction

Kinda like a peanut butter cookie, but different!
(I was going to make PB cookies.... but I only had tahini. The mother of invention strikes again!) Kinda like a peanut butter cookie, but different!
(I was going to make PB cookies.... but I only had tahini. The mother of invention strikes again!)

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 24

Ingredients

The DRY ingredients...

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp turmeric

1/4 tsp cinnamon

The WET ingredients

1/2 cup packed light brown sugar

3 TBS butter

1 TBS olive oil

1/4 cup tahini (sesame paste)

1 egg

1 TBS marmalade

Tips

Dipping you fork in flour will help keep it from sticking while you press your cookies.
You could sub a third of the flour with wheat flour, and/or add wheat germ, flax seed, etc...

Directions

Preheat oven to 350 and grease your cookie sheet.
Mix all of the dry ingredients in one bowl, and in another bowl, cream together the sugar, butter, oil and tahini until smooth.
Add the egg and marmalade to the wet ingredients and mix together.
Last, add the dry ingredients and mix thoroughly. If dry, add a bit of milk or water until all the flour is incorporated.
Roll the dough into about one inch balls and place on greased cookie sheets. With a fork, press the balls of dough down, first in one direction, then the other to make a criss cross pattern with the fork tines.
Bake for ten minutes, rotating half way through, and when done let cool on racks.

Serving Size: Makes two dozen cookies.