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!
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’re looking for more global cookies recipes, check out these Albanian Shortbread Cookies in Syrup, these Algerian Raspberry Cookies, or, my favorite, these Argentinian Dulce de Leche Alfajores.
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
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!
Ingredients
- 1/2 cup butter softened to room temperature
- 1 cup tahini paste
- 1 cup caster sugar**
- 1/2 cup brown sugar firmly packed
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- salt
- 1 cup finely chopped walnuts
- almond milk
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Beat the butter, sugars, and tahini together until light and creamy. Add the egg and beat again.
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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.
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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.
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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.
Recipe Notes
**If you can't find caster sugar, put regular sugar in a blender and blend briefly. This will make a fine sugar that can be used in the recipe.
Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos.