Sesame Tahini Cookies

There’s something truly magical about tahini. With its rich, silky texture and nutty depth, it brings subtle complexity to both savory and sweet dishes. Made from toasted sesame seeds, tahini is also a powerhouse of plant-based protein, calcium, iron and healthy fats—earning it a permanent spot in any nourishing pantry.

One brand I love is SoCo, short for Seeds of Collaboration. This women-owned company is on a mission to connect people through simple, high-quality food that celebrates the vibrant culinary traditions of the Middle East. Their tahini stands out for its especially luxurious texture and bold, nutty flavor—perfect for everything from sauces to desserts. I used SoCo tahini in the dough for these cookies, then rolled each one in sesame seeds before baking for a bit of extra crunch. The result is a cookie that’s just the right balance of nutty and sweet, with a deep, earthy flavor and a satisfying texture that makes it hard to eat just one. Nourishing, unique and utterly crave-worthy—these tahini cookies truly feel like something special.

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Servings: 15 large cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter at room temperature
• 2/3 cup granulated sugar
• 3/4 cup tahini (sesame seed paste)
• 3 tablespoons pure maple syrup or good quality honey
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour I used gluten free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher salt
• 1/2 cup sesame seeds

Instructions

• Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone pads. Add the butter and sugar to a large bowl. Using a hand mixer, cream the butter and sugar together until smooth. Add the tahini, maple syrup and vanilla and blend until combined. Add the flour, baking powder and salt and mix the dough together by hand, using a rubber spatula. If the dough is too wet add another tablespoon of flour, stirring to combine. Refrigerate the dough for at least 30 minutes.
• Place the sesame seeds in a bowl. Scoop 2 tablespoons of the dough and roll it into a ball. Place the ball into the bowl of sesame seeds and toss to coat. Repeat with all the dough. Flatten the balls into discs with the flat bottom of a glass or with your hands. Place the cookies on the baking sheet lined with parchment. Bake the cookies for about 12-15 minutes or until the edges and bottoms are golden brown. Let the cookies cool on the tray for about 10 minutes and then remove to a wire rack to continue cooling. Serve warm!

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