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5 tahini cookies piled high

The Second Best Tahini Cookies

  • Author: Vicky & Ruth
  • Total Time: 33 minutes
  • Yield: 16 cookies 1x
  • Diet: Kosher


Deliciously nutty and sweet Tahini Cookies are the perfect holiday treat this year! Made with tahini, silan (date syrup), and rolled in sesame seeds, they’re an unexpected delight that will become the star of any dessert table.


  • 1/4 cup vegetable oil
  • 1/3 cup granulated sugar
  • 3/4 cup tahini (see note 1)
  • 3 tbsp silan (you can also use honey or maple syrup)
  • 1 1/3 cups  all-purpose flour
  • 1/2 tsp of baking powder 
  • 1/4 tsp of salt
  • 1/3 cup raw sesame seeds 


  1. Preheat the oven to 350F.  Line a baking sheet with parchment paper and place the sesame seeds in a small bowl
  2.  Combine the vegetable oil and sugar in a large bowl, and whisk until smooth
  3. Add the tahini and silan, and whisk again until smooth
  4. Add the flour, baking powder, and salt and mix until it forms a soft dough. You will have to mix it until it thickens.  The dough should feel similar to a freshly open Play-dough container.
  5. Scoop out balls of cookie dough using a 1 1/2 tablespoon ice cream scoop
  6. Roll each dough ball into the sesame seeds until they are completely covered, and place them on the lined baking sheet
  7. Flatten the cookies using the bottom of a glass, and bake them for 13 minutes
  8. Let the cookies cool completely before taking them out of the baking sheet


  1. Remember to always shake your tahini jar vigorously before opening it.
  2. Tahini does not need to be refrigerated after opening, keep it in a cool dry cabinet or shelf.
  • Prep Time: 20
  • Cook Time: 13
  • Category: Cookies
  • Method: Baking
  • Cuisine: Middle Eastern


  • Serving Size: 1 cookie
  • Calories: 179
  • Sugar: 4.2
  • Sodium: 43
  • Fat: 11
  • Saturated Fat: 3.8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 18.2
  • Fiber: 1.2
  • Protein: 3.6
  • Cholesterol: 0

Keywords: how to make tahini cookies, Vegan cookies, Tahini cookies

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