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Tahini Cookies

Tahini Cookies

Did you know December 4th is national cookie day?!

While the origin of National Cookie Day is currently unknown, the history of the cookie is a well documented fact. Cookies were invented during the seventh century in Persia. Right around the time that sugar became a common resource in that region. It then spread throughout Europe due to Muslim conquest of Spain & continued to march across the continent until it became one of the most prevalent snack foods in Europe by the fifteenth century. In the seventeenth century is made its way across the Atlantic into the Americas via the Dutch settlers of the time. Today, the cookie is one of the most revered desserts in America, with thousands of different cookie recipes to choose from.

Wondering how to celebrate National Cookie Day? Look no further – We have
the perfect tahini cookie recipe to brighten up your day. It’s easy, delicious and
even nutritious

Tahini Cookies

Vegan | Kosher

Preparation Time: 10min | Bake Time: 15min

Ingredients:

  • 1 and 3/4 sticks (7 oz) unsalted vegan butter (or substitute with oil), at room temperature
  • 1 Cup sugar (we used coconut sugar and it came out great!)
  • 1 Cup SoCo tahini
  • 1 Cup all-purpose flour
  • 1 Cup spelt flour (if you don’t have spelt flour, no worries just use 2 cups of all-purpose flour)
  • 1 tsp baking powder
  • pinch salt

Instructions:

  • In a large bowl combine the butter and sugar, using a mixer on medium speed
  • Add the tahini and continue mixing on medium speed until well incorporated
  • In a separate mixing bowl, combine the flour, baking powder, and salt
  • Transfer the dry ingredients to the tahini mixture, and mix until well incorporated into a dough.
  • Take the tahini cookie dough out of the bowl and form it into a log (about 2
  • inches in diameter). Wrap the log in plastic wrap and refrigerate for an hour
  • Heat oven to 350F
  • Line a cookie sheet with parchment paper
  • Slice the dough into ⅓ to ½ inch rounds, and arrange on the cookie sheet,
  • leaving some space between cookies, as they will spread
  • Bake for 15 minutes or so until the cookies are light brown around the edges and set
  • Allow the cookies to cool a bit and transfer to a cooling rack

Enjoy :)


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