Tahini Cookies

30 cookies
30 min

When you taste these cookies, you won’t believe how quick and easy they are to make (Keep in the cupboard in a sealed container for up to a week)

Preheat the oven to 350 F

Leave the butter at room temperature for a while so it’ll become soft

Put all the dry materials in the mixer bowl: all-purpose flour, whole wheat flour, baking powder, sugars – beat for a few seconds


Add the soft butter and tahini and beat till you have a homogenous batter. It takes about 2 minutes on the slowest setting

Pick a little bit of batter and create a small ball. Place it on a cookie pan.


Create little balls with the rest of the batter and put on the pan. Make sure you leave some room between each one because they expand at the oven

Bake for 10-15 minutes till the cookies are golden.



Let it cool completely before serving!


Recipe details

  • 30  cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • ¾ cup of white all-purpose flour
  • ¾ cup of whole wheat flour
  • ½ cup of sugar
  • 1 tbl spoon of vanilla powder
  • ½ tbl spoon of baking powder
  • ½ cup tahini
  • 1 stick of soft butter (about 100 gr)

Instructions


Preheat the oven to 350 F
Leave the butter at room temperature for a while so it’ll become soft
Put all the dry materials in the mixer bowl: all-purpose flour, whole wheat flour, baking powder, sugars – beat for a few seconds
Add the soft butter and tahini and beat till you have a homogenous batter. It takes about 2 minutes on the lowest setting
Pick a little bit of batter and create a small ball. Place it on a cookie pan.
If it’s too dry and fragile, add 2 tbl spoons of milk/soy milk to the batter and beat for another minute.
Create little balls with the rest of the batter and put them on the pan. Make sure you leave some room between each one because they expand at the oven.
Bake for 10-15 minutes till the cookies are golden.
Let it cool completely before serving!

Tips

  • Keep in the cupboard in a sealed container for up to a week

Comments

Next