I used black sesame paste rather than the usual white sesame tahini... same thing, different colour. The black sesame taste mixed wonderfully with chunky peanut butter. I had to add an extra egg as my black sesame paste was much less oily than typical tahini and then it was slightly too sticky... cookies look like lumps of coal, but they taste wonderful.
Great cookie! will make again.
I love halvah, tahini and peanut butter, but I had some trouble with this recipe. Though the flavor was good, it was almost as runny as cake batter, even with 1/2 cup of gluten free flour added. They didn't spread while cooking, because they had already spread out before they went in the oven, much like a whoopie pie would (though they don't puff up like cake, but are quite dense and flat). Maybe it depends on the type of tahini you use?
I tried making these using regular rather than superfine sugar. They still come out great. I will be making them again both for myself and friends on GF diets.
I also had some tahini to use up, and thought this recipe would do the trick. Loved the result! These cookies have a great flavor and texture...thanks!
I had some Tahini to use up and was happy to find this recipe. Very tasty for a lower fat flour-less cookie (there is no butter or oil in this cookie). They are indeed somewhat less full-bodied than your standard peanut butter cookie, but considering the reduction in calories they really taste good. Baked for 10 minutes. I only got 18 cookies, but might%u2019ve shaped them bigger than 1 teaspoon. Thank you for posting, gym tonic!
Such an easy recipe! Didn't even use a mixer, just stirred up with a spoon. Delicious, healthy cookies.
Wow! What a fabulous recipe! This is probably the best flourless cookie recipe I have ever made. These cookies are very moist and slightly chewy. I don't know if they will stay that way, as I just made them this afternoon. The kids loved them & are asking for more as I type! We love them!
I did alter the recipe a bit. There are enough natural oils in the peanut butter and tahini, I didn't need to grease the pan. I used chunky natural peanut butter. I also added raw pumpkin seeds and a small handful of dark chocolate chips. I also just used a small cookie dough scoop and did not smash them down. They simply came out wonderful!
I am going to try to make them using Splenda next time. We will see how they turn out. Too easy and way to yummy! I have to walk away or I might be tempted to eat the whole batch.
Thank you so much for the recipe. Who would have thought to use tahini in a cookie recipe. Not me! Anyway, thanks again!
Great recipe. 3 out of 4 of my family loved them and we will make them again. Here in the UK we have sesame snaps in the stores, a sweet sesame cookie/cracker thing. These taste like that, only soft, which I like better! I used natural peanut butter with a tahini on the thin side, and it worked beautifully.
These were quick and easy to make and came out delicious! They are even better when you sprinkle some Nutmeg on top.