Tahini, or also known as “tahina” in the Middle East, is a paste made from sesame seeds. It can be used in so many different types of dishes, whether they’re savory or sweet. One of my favorite savory uses is a delicious tahini salad dressing – but before I get carried away with all the things I love to use it for, let me explain this recipe right here. These tahini sesame seed cookies are crunchy and crumbly, have just the right amount of sweetness, and are drizzled with vegan chocolate.
This recipe makes a lot of cookies because they’re small so if you need to please a large group of people this holiday season, or you just want to eat a bunch to yourself (which is perfectly fine to do), then these would be perfect! They also freeze great so all you’ll need to do is put them in an airtight container and then defrost for 30 minutes before you’re going to eat/serve them.
If you haven’t seen my recipe posted before this one then make sure to check it out – it’s for Cranberry & Rosemary Gingerbread Biscotti.
Tahini Sesame Seed Chocolate CookiesPrint Recipe
- 2 cup flour
- 1 cup tahini
- 1 cup castor sugar
- ½ cup olive oil
- 1 tsp baking powder
- 1/2 cup sesame seeds
- 1/2 cup melted vegan chocolate chips
Preheat the oven to 350f.
In a medium bowl, add the flour and baking powder. Mix with a whisk until evenly distributed. Pour in the castor sugar, olive oil, and tahini.
Mix all of the ingredients together using a spatula until you have a dough. It shouldn't be sticky so that you can easily roll the dough into small 1 tbsp spoon size balls.
Roll the dough balls into the sesame seeds so that they're all coated completely.
Bake for 20 minutes or until slightly golden at the bottom. Cool to room temperature before drizzling with the melted vegan chocolate chips. Sprinkle with some more sesame seeds and wait until the chocolate has hardened before enjoying!