Soft, chewy cookies made with tahini paste and walnuts. Not too sweet, but definitely delicious. These tahini cookies are best served with a glass of milk!
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So, I’m fairly new to the tahini lifestyle. Until a few months ago (when I started a round of Whole30, actually) I had never tried tahini. As I started experimenting with Whole30, though, I began to incorporate the smooth, sesame paste into a lot of my recipes. Over time, it’s definitely come to be an ingredient that I add to my dishes when I’m bored and lookin’ to switch it up. My favorite is roasted butternut squash with tahini and za’atar seasoning…. Mmmm.
Sorry, I just fell into a daydream for a quick minute there. I’m back.
Anyways, I never thought about putting tahini in my cookies, but boy was that oversight a huge mistake. These cookies were so delicious, and just uncommon enough to be intriguing.
If you’re looking for a cookie that is soft and delicious without being overpoweringly sweet, this recipe is the way to go. I brought a whole container of them into work on Monday, and they were gone before noon. A tahini cookie that can be eaten for breakfast must be a pretty doggone good cookie (if I do say so myself).
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #theforeignfork on Instagram. See you soon!
Armenian Tahini Cookies
- ½ cup butter, softened to room temperature
- 1 cup tahini paste
- 1 cup caster sugar**
- ½ cup brown sugar, firmly packed
- 1 egg
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup finely chopped walnuts
- almond milk
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter, sugars, and tahini together until light and creamy. Add the egg and beat again.
- Sift the flour, salt, and baking powder twice. Use a spoon to fold into the tahini mixture. Add walnuts and mix by hand. Add a tiny splash of almond milk if the dough is too dry/crumbly to form into balls.
- Roll dough into balls and place on greased baking sheet. Lightly press with the tines of a fork to make a criss-cross pattern on the top of the cookies.
- Bake for about 20 minutes (mine baked for 23) until lightly colored. Cool on tray for 5 minutes, then transfer to wire rack to finish cooling. Store in an airtight container.