PREP TIME: 30 mins

CHILL TIME: 15 mins

BAKE TIME: 2 x 8 mins

Crispy around the edges, chewy in the middle, and delicious all over -- it's virtually impossible not to fall in love with these tahini cookies. As their name suggests, the star of the show is the sesame paste that you may know as the crucial component of hummus, but it also works wonders in sweet treats. In this recipe, tahini gives an incredible depth of flavor, and a coating of sesame seeds makes the cookies as pretty as they are delicious.

Copyright Katarina Cermelj, 2021. Reprinted by permission of Bloomsbury. Copyright Katarina Cermelj, 2021. Reprinted by permission of Bloomsbury.


  • 100g tahini paste

  • 95g maple syrup or runny honey

  • ½ teaspoon vanilla bean paste

  • ¼ teaspoon bicarbonate of soda

  • ¼ teaspoon salt

  • 100g almond flour

  • 3 tablespoons white sesame seeds

  • 2 tablespoons black sesame seeds


Line two baking sheets with baking paper.

In a bowl, mix together all the ingredients except the seeds until they come together into a smooth dough.

In a separate small bowl, mix together the white and black sesame seeds to combine.

Shape 1 tablespoon of the cookie dough into a ball, roll it in the sesame-seed mixture and place it on a lined baking sheet.

Using the flat bottom of a glass or measuring cup, gently press down on the cookie ball until it's about 7--8mm thick.

Repeat with the remaining dough to give 14 cookies, then refrigerate for about 15 minutes. While the cookies are chilling, adjust the oven shelf to the middle position and preheat the oven to 180°C.

One baking sheet at a time, bake the cookies for about 8 minutes or until slightly spread out and light golden brown on top.

Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.


1 week in a closed container at room temperature.


Chocolate tahini cookies -- Add 15g Dutch processed cocoa powder to the cookie dough.

Baked to Perfection” copyright Katarina Cermelj, 2021. Reprinted by permission of Bloomsbury.

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