Prep 10 mins
Cook 10 mins
I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.
- 236.59 ml tahini
- 236.59 ml sugar
- 1 large egg
- 4.92 ml baking soda
- 9.85 ml vanilla
- 9.85 ml rose water
- Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
- Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
- Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
- Bake at 350F until puffy, about 10-12 minutes.