Rifling through the tiny kitchen pantry, I came across the two containers of tahini we have. I tend to buy tahini when in the mood for humus and Baba ganoush. Then the jar remains hidden in the back of the pantry shelf, usually until it’s too late. Then I have to buy a new jar. The last time this happened, Hubby decided to pick up a jar at one of the many Indian or Bangladeshi markets here. On the same day I picked up a container of tahini. We laughed once we saw each others purchase.
I thought to myself: what would tahini cookies taste like?
So I made some of course!
The dough was slick because of the oil of the tahini (it separates after sitting undisturbed for a couple months). For added crunch I threw in pumpkin seeds.
They look just like peanut butter cookies and taste darn near the same. This would be a great way to get around peanut allergies if you bake cookies for your kids to take to school. Why is there a school-wide ban on peanuts but not gluten or other foods?
Sneaky Tahini Cookies
- 1/2 cup butter at room temperature
- 1/2 cup tahini
- 1 egg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/3 cup roasted pumpkin seeds
Cream the butter and sugars together. Add the egg and tahini and mix well. Combine the dry ingredients then add them to the mixing bowl. Stir in the pumpkin seeds.
Form 1 inch balls and place them on a cookie sheet. With a fork, press the dough twice (90º between fork marks) to make a cross hatch design and squishing them to an even thickness.
Bake for 8-10 minutes, just until the edges start to brown slightly and the centers are set.
Cool and store in an airtight container up to 3 days.
Makes about 3 dozen cookies.