Fast And Easy Israeli Tahini Cookies Recipes

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EASY TAHINI COOKIES (VEGAN + GF)



Easy Tahini Cookies (Vegan + GF) image

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!

Provided by Minimalist Baker

Categories     Dessert

Time 22m

Number Of Ingredients 7

1/2 cup tahini, unsalted and smooth
1/2 cup maple syrup
1 ¼ cup almond flour
3/4 cup tapioca starch ((also called tapioca flour))
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup raw sesame seeds

Steps:

  • Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
  • To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
  • Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
  • Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
  • Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 10.8 g, Protein 3.4 g, Fat 8.3 g, SaturatedFat 0.8 g, Sodium 93 mg, Fiber 1.8 g, Sugar 5.1 g, UnsaturatedFat 4 g

TAHINI COOKIES



Tahini Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter
3/4 cup tahini
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Sesame seeds (optional)

Steps:

  • Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
  • In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
  • Scoop out 2 tablespoons of dough, and shape into a ball. Roll in sesame seeds, if desired, for added crunch. Place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking).
  • Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

TAHINI COOKIES



Tahini Cookies image

This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates.

Provided by Vanessa

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 5

6 tablespoons tahini
½ cup honey
½ teaspoon ground cinnamon
1 ½ cups quick cooking oats
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
  • Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 53 calories, Carbohydrate 6.9 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4 g

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