February 19

Tahini Cookies

I shared a while ago now Peanut Butter Cookies, which my kids love however as they both go to nut free schools they can’t take them to school.  So, as a substitute I started making them as a lunchbox treat with tahini instead of peanut butter.

They are super quick, easy, tasty and made with just 4 ingredients.

This is one of those recipes you can make for unexpected or last minute guests or even when they turn up. They are surprisingly light, crumbly and creamy.⠀

I personally prefer my tahini version over the peanut butter cookies too, but I do have a soft spot for tahini.

Tahini Cookies

Prep time Cook time Total time
3 mins 12 mins 15 mins

I like to use a size 70 ice cream scooper to form these biscuits. With this size scooper the recipe makes 34 biscuits.

Author: Tracey Francis of Essential Olie
Serves: 34


  • 1 cup unhulled Tahini
  • 1 cup Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 egg


  1. Preheat oven to 170°C (fan forced).
  2. Line 2 baking trays with greaseproof paper.
  3. In a mixing bowl mix all ingredients together.
  4. Using a small ice cream scooper or 2 teaspoons, scoop cookie dough onto a prepared baking tray leaving enough room for the cookies to spread.
  5. Bake for 12 minutes.
  6. Cool on a wire rack.
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