Soft and chewy tahini cookies balance nutty sesame with buttery, sugar-cookie sweetness — a peanut-free, gluten-free treat with a texture between shortbread and a classic soft cookie. Toasted sesame seeds crown each one. The batch makes two dozen and they keep for a week.
If you’ve ever dreamed of a cookie that perfectly balances nutty, sweet, and sophisticated flavors, you’ve found it. Say hello to these incredible Soft and Chewy Tahini Cookies! Using tahini—peanut butter’s more refined, worldly cousin—gives these treats a rich, earthy depth you won’t find anywhere else. Made from toasted sesame seeds, tahini lends a beautiful savory note that makes these cookies utterly addictive. The texture is a dream come true: a glorious blend where a classic sugar cookie meets buttery shortbread. They’re soft, chewy, and an amazing peanut-free option for everyone to enjoy.
Ingredients
• 2½ cups / 280g (9.9 oz) blanched almond flour
• 2 teaspoons / 8g (0.28 oz) baking powder
• ½ teaspoon / 3g (0.11 oz) sea salt
• ¾ cup / 170g (6 oz) butter, softened (1½ sticks)
• 1 cup / 200g (7.1 oz) granular erythritol
• 2 teaspoons / 10ml (0.3 fl oz) pure vanilla extract
• ¾ cup / 185g (6.5 oz) tahini, well-stirred and runny
• ¼ cup / 35g (1.23 oz) toasted sesame seeds, for topping
Instructions
1. Directions
2. Prepare the oven and pans: Place oven racks in the upper and lower thirds of the oven and preheat to 350°F / 175°C. Line two large baking sheets with parchment paper or silicone baking mats.
3. Combine dry : In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt. Set aside.
4. Cream the butter and sweetener: In a large mixing bowl, use an electric hand mixer to beat the softened butter, erythritol, and vanilla extract on medium-high speed until the mixture is light, pale, and fluffy, about 3 minutes.
5. Mix the dough: Beat the tahini into the creamed butter mixture until just combined. Reduce the mixer speed to low and add the dry in two or three batches, mixing until a cohesive dough forms. Do not overmix.
6. Scoop and top the cookies: Using a medium cookie scoop or a large spoon, portion out mounds of dough (about 2 tablespoons / 30 ml / 1 fl oz each). Drop them onto the prepared baking sheets, leaving about 2 inches of space between each one. Sprinkle each cookie with about ½ teaspoon of toasted sesame seeds.
7. Bake to perfection: Bake for 16 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies are done when the edges are golden brown and the centers are set but still soft. Let them cool completely on the baking sheets, as they will firm up significantly as they cool. Store leftovers in an airtight container at room temperature for up to one week.
Nutritional Information
• Nutrition Information
• Serving Size: 2 cookies
• Calories: 340
• Fat: 32 g
• Protein: 8 g
• Total Carbs: 8.8 g (0.31 oz)
• Dietary Fiber: 3.8 g
• Net Carbs: 5 g (0.18 oz)
• Erythritol: 20 g (0.71 oz)
Pro Tips
• Use a high-quality, runny tahini for the best flavor and texture. Stiff, separated tahini can make the dough dry. Be sure to stir it very well before measuring.
• For an even deeper, nuttier flavor, brown the butter before using it. Let it cool until it’s solidified but still soft before creaming it with the erythritol.
• For chewier cookies with less spread, chill the dough for at least 30 minutes before scooping. This helps the fats solidify and deepens the flavor.
• Pull the cookies from the oven when the edges are just golden, even if the centers look slightly underdone. They will continue to bake on the hot pan, ensuring a perfectly soft and chewy center.
FAQ
Q: What kind of tahini is best for these cookies
A: For the best flavor and texture, use a high-quality, runny tahini. It’s important to stir it very well before measuring, as stiff or separated tahini can result in a dry dough.
Q: Are these tahini cookies gluten-free
A: Yes, this recipe is naturally gluten-free because it uses blanched almond flour instead of traditional wheat flour, making it a great option for those with gluten sensitivities.
Q: How can I make these cookies even chewier
A: For an even chewier cookie with less spread, chill the dough for at least 30 minutes before scooping. This helps the fats solidify and also deepens the overall flavor.
Q: How do I know when the cookies are done baking
A: The cookies are ready when the edges are golden brown and the centers are set but still soft. They will continue to bake and firm up on the hot pan as they cool completely.
Pro Tips
- Use high-quality, runny tahini and stir it very well before measuring; stiff, separated tahini makes the dough dry.
- Brown the butter for a deeper nuttiness, then let it re-solidify to a soft state before creaming it with the erythritol.
- Chill the dough for at least 30 minutes before scooping for chewier cookies with less spread.
- Pull the cookies when the edges are just golden even if the centers look underdone — they finish setting on the hot pan.
- Cool them completely on the baking sheets; they firm up significantly as they cool and keep in an airtight container for up to a week.
Frequently Asked Questions
Are tahini cookies keto?
Per serving of 2 cookies: 8.8 g of total carbs and 3.8 g of fiber (5 g net), with 8 g of protein and 32 g of fat.
Can I chill the dough overnight?
Yes — well-chilled dough gives chewier cookies with less spread. Let it soften for a few minutes before scooping.
Can I freeze the cookies or the dough?
Baked cookies freeze well in an airtight container, and portioned dough balls can be frozen and baked straight from frozen with a couple of extra minutes.
Why are my cookies dry instead of chewy?
Stiff or under-stirred tahini is the usual cause. Use a runny, well-mixed tahini and chill the dough for the chewiest result.
Recipe card below.
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Soft and Chewy Tahini Cookies
Ingredients
Method
- Directions
- Prepare the oven and pans: Place oven racks in the upper and lower thirds of the oven and preheat to 350°F / 175°C.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Combine dry : In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Set aside.
- Cream the butter and sweetener: In a large mixing bowl, use an electric hand mixer to beat the softened butter, erythritol, and vanilla extract on medium-high speed until the mixture is light, pale, and fluffy, about 3 minutes.
- Mix the dough: Beat the tahini into the creamed butter mixture until just combined.
- Reduce the mixer speed to low and add the dry in two or three batches, mixing until a cohesive dough forms.
- Do not overmix.
- Scoop and top the cookies: Using a medium cookie scoop or a large spoon, portion out mounds of dough (about 2 tablespoons / 30 ml / 1 fl oz each).
- Drop them onto the prepared baking sheets, leaving about 2 inches of space between each one.
- Sprinkle each cookie with about ½ teaspoon of toasted sesame seeds.
- Bake to perfection: Bake for 16 minutes, rotating the baking sheets from top to bottom and front to back halfway through. The cookies are done when the edges are golden brown and the centers are set but still soft.
- Let them cool completely on the baking sheets, as they will firm up significantly as they cool. Store leftovers in an airtight container at room temperature for up to one week.
