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This recipe was originally used for Passover, as I was looking for something to do with my tahini. I found many tahini cookie recipes that were more complicated, but I wanted something very simple.

Tahini (or Tehini/Tehina) is sesame paste and very commonly used in Middle Eastern and Israeli cuisine. Tahini is a main ingredient in hummus, giving it a creamy texture. It is also a main ingredient in halva (a unique Middle Eastern sweet, that reminds me of fudge). Halva sometimes contains pistachios, almonds, and raisins, and can come in a variety of textures.

Making Tahini home with a food processor is easy, if you have sesame seeds and oil on hand.

If you have trouble finding tahini in your home grocery store (and you don’t want to take the time and trouble making it), you can buy it here:

Tehini – Tehina by Achva

This recipe could not be more simple, it is one egg, one cup of tahini, and ¾ to one cup of brown sugar.

I started with the egg. I lightly beat the egg so that it would be incorporated well into the batter. Then I dumped the brown sugar into the bowl with the egg.

Dump the tahini into the bowl as well. It is okay if the tahini is incredibly liquid, it should incorporate just fine.

I believe brown sugar would work the best, but you could try white if you desire. Because sugar is a binder, I am not sure how this recipe would work with any other sweetener. It has an egg, so perhaps it would work okay.

Mix altogether, incorporating the ingredients well.

The batter will be a little sticky but not runny or liquid.

Drop cookies by the spoonful onto an ungreased cookie sheet. Use a fork to make a lattice design on the top of the cookies.

The batter held it’s shape quite well.

Bake the cookies at 350 degrees Fahrenheit for 10 minutes. Let cool completely.

Enjoy!

Tahini Cookies

Commonly used in Israeli cuisine, tahini makes these cookies moist and delicious!

Ingredients

1 egg
¾ - 1 cup brown sugar
1 cup Tahini

Instructions

Mix the ingredients altogether until well incorporated.
Drop cookies by the spoonful onto an ungreased cookie sheet. The batter should be a little sticky but should hold it’s shape.
Make a lattice design on each cookie with a fork, if you would like.
Bake at 350 degrees Farenheit for 10 minutes. Let cool completely.
Enjoy!