Sesame Dipped Tahini Cookies
Servings: 18 cookies
Our friend Cecilia was the pastry chef at LittleFlower, Christine Moore’s beloved Pasadena bakery. Their pastry case always included a few gluten free items, but never ones that compromised on flavor or relied too heavily on binders and additives. This recipe is a riff on their flour-free peanut butter cookie and adds some serious flavor power to any cookie tin assortment. Want to make these even more decadent? Break up your favorite flavor of halva, a sesame confection that feels like a mashup between fudge and cotton candy, from L.A.’s Hebel& Co and mix into the cookie dough before baking. This recipe is dairy and gluten free.
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Ingredients
- 1 cup Tahini 260g
- 1/2 cup Brown sugar 110g
- 1/2 cup Granulated sugar 100g
- 1 Egg
- 1 Tbsp Vanilla extract
- 1/4 tsp Kosher salt
- 1 tsp Baking soda
- 2 Tbsp Toasted sesame seeds
Instructions
- Heat oven to 350F and line two cookie sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment or a hand-held mixer, cream the tahini, brown sugar and granulate sugar together until noticeably lighter and fluffier. Add the egg, vanilla, salt and baking soda and beat until incorporated.
- Using a ¾ oz cookie scooper or measuring out 2 Tbsp of dough per cookie, scoop each cookie and roll half of each cookie into the sesame seeds. Arrange cookies on two cookie sheets and bake at 350F for8-12 minutes, or until just set around the edges. Cool completely on the cookie sheets for at least 15 minutes.
