Nutty Peanut Butter & Tahini (Sesame Seed) Soft Cookies

"A warm, deep taste that really envelops the mouth, with two different levels of nutty flavour. A heavenly experience! I suggest using quality -crunchy- peanut butter (where the ingredients = 100% roasted peanuts ONLY). One bowl recipe."
photo by averybird photo by averybird
photo by averybird
photo by gym tonic photo by gym tonic
Ready In:
30-36 cookies




  • Preheat oven to 350F/175C & grease an oven tray.
  • In a large bowl mix sugars together.
  • Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
  • Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
  • Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
  • With a fork, make a slight indent to flatten cookies.
  • Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
  • Let cool for 10-15 before touching otherwise they will crumble.

Questions & Replies

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  1. micetastenice
    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.
  2. Chrys S.
    Great cookie! will make again.
  3. Sofi N.
    These were quick and easy to make and came out delicious! They are even better when you sprinkle some Nutmeg on top.
  4. Maito
    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?
  5. Strawberry Bookworm
    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.


Self-confessed wellness fanatic, I believe it's extremely important to be good to your mind & body. In terms of eating habits, this translates to choosing foods that strengthen & nurture you from the inside out! I'm still a baby when it comes to nutrition & fitness however, only really becoming aware of what I ate in the last 1 1/2 years. I have always been active, but once high school finished & university started, regular sport took a back seat to the pub/club life! However, after a few too many late nights, experiencing bad skin for the first time, & feeling constantly lethargic, I decided enough was enough. As soon as I became active again & ate nutritious meals, my mood lifted, my skin cleared & now I have so so SO much more energy.
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