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.
|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
- 1 cup unhulled Tahini
- 1 cup Brown Sugar
- 1 teaspoon Baking Soda
- 1 egg
- Preheat oven to 170°C (fan forced).
- Line 2 baking trays with greaseproof paper.
- In a mixing bowl mix all ingredients together.
- 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.
- Bake for 12 minutes.
- Cool on a wire rack.