I know what some of you are thinking. “Best” and “whole wheat tahini cookies” are kind of mutually exclusive. Like, why would you put tahini in cookies? Tahini belongs in falafel. And in fact, my darling husband said something along those very lines.

But you know what? These cookies are really good. They are sweet, and chewy, and delicious. When my five year old tasted them, he said, “Oh, these are those peanut butter cookies you make, right, Mommy?”

And I was like, totally. These are definitely peanut butter cookies. And in no way whole wheat or sesame based.

For those of you who don’t know, tahini is a paste made from ground sesame seeds. It is typically found in savory foods, like hummus or falafel, but can be used in sweets as well. Halvah is a famous tahini-based dessert (that I really don’t like, actually.)

I first tried making tahini cookies a few months ago, because I found a recipe that claimed they are so good! and so healthy! and you need to try them right now!

So I tried them. And they were not so good. They were oily, and crumbly, and extremely underwhelming.

But I was not deterred! And I kept up the quest for the perfect tahini cookie!

Lol jk. I kind of forgot about the whole tahini cookie thing and moved on with life. Recently, though, we are trying to be a little more healthy over here (as I’m sure you can tell by all the completely healthy desserts and fried recipes on here…)

But I was really in the mood of baking. And in the mood of eating cookies. They kind of go together, you know. And I thought, hey, let’s see if I can find a healthy-ish cookie recipe! Tahini is healthy, right?

(Spoiler alert: it is).

So I found this recipe on Broma Bakery, and I figured I’d give it a try.

Best. Decision. Ever.

As stated above, these cookies are really good. You should definitely go make them right now. And, ya know, your victims consumers don’t need to know what’s in them.

(Except if someone has allergies. I have a brother in law allergic to tree nuts & sesame, so this is a real thing to keep in mind…)

I made a few changes to the original recipe – cut the sugar (and they were still extremely sweet), left out the chocolate chips (healthy, remember?), swapped the butter for margarine. But they were still, as advertised, the best whole wheat tahini cookies.

Disclosure: Product links may be affiliate, which means I get a commission if you click through and purchase. This does not affect the price of your item.

Items you may find useful for this recipe

When you read the recipe, you’ll notice that you need to beat the ingredients for a very long time to incorporate air and make the cookies nice and fluffy. A stand mixer will make this job so much easier, so you don’t need to stand there holding your mixer forever. This mixer from Bosch is an excellent choice.

Recipe

Adapted from Broma Bakery

Ingredients

1/2 cup butter or margarine
3/4 cup (or less) brown sugar
1 egg
1/2 cup tahini paste
1 tsp vanilla
1 1/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp salt

Method

1. Cream butter/margarine and sugar until fluffy, around 2 minutes. Don’t skimp on the time; these cookies need to be beaten into submission beaten really well to incorporate air and get them nice and fluffy

2. Add egg and mix for another 2 minutes.

3. Add tahini paste and vanilla, and beat for another minute. (Tahini paste can sometimes separate in the container and have a layer of oil floating on top. Just mix it into the rest of the tahini before measuring it out.)

4. Add flour, baking soda, and salt. Mix the baking soda and salt well into the flour before mixing the flour into the rest of the batter. Mix until just combined.

5. Cover the dough and chill in the fridge for 2 hours.

6. After dough is chilled, preheat oven to 350F.
7. Form the dough into large balls and place on parchment-paper-lined baking trays. Push the balls down with a spoon or the bottom of a cup to flatten them. (Or with your fingers; we won’t tell anyone.)

8. Bake for 10-12 minutes, until edges are golden.

9. Let the cookies cool and enjoy!

Recipe note: You need to really mix this recipe for a long time. Your life will be so much easier if you have a stand mixer. You can get a Bosch mixer directly from their website here.

Check out some other delicious desserts!

One bowl brownies
Double peanut butter sandwich cookies
Homemade cinnamon buns
Peanut butter glazed peanut butter chocolate chip bundt cake
Best Donut Holes
Brownie in a Mug
No Bake Peanut Butter Pie
Oatmeal Cookies

Always wanted to start a blog but never quite sure how? Check out our handy blog-starting guide!

~

Continue to Content

Whole Wheat Tahini Cookies

Yield: 15 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

chill time: 2 hours

Total Time: 2 hours 20 minutes

Whole wheat tahini cookies are the perfect cookie ~ soft, chewy, sweet, and healthy, to boot! Don't be scared off by the name; try them today!

Print

Ingredients

• 1/2 cup butter or margarine
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup tahini paste
• 1 tsp vanilla
• 1 1/4 cups whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Cream butter/margarine and sugar until fluffy, around 2 minutes. Don't skimp on the time; these cookies need to be  beaten really well to incorporate air and get them nice and fluffy.
2. Add egg and mix for another 2 minutes.
3. Add tahini paste and vanilla, and beat for another minute. (Tahini paste can sometimes separate in the container and have a layer of oil floating on top. Just mix it into the rest of the tahini before measuring it out.)
4. Add flour, baking soda, and salt. Mix the baking soda and salt well into the flour before mixing the flour into the rest of the batter. Mix until just combined.
5. Cover the dough and chill in the fridge for 2 hours. Do not skip this step!!
6. After dough is chilled, preheat oven to 350F.
7. Form the dough into large balls and place on parchment-paper-lined baking trays. Push the balls down with a spoon or the bottom of a cup to flatten them. (Or with your fingers; we won't tell anyone.)
8. Bake for 10-12 minutes, until edges are golden.
9. Let the cookies cool and enjoy!

Nutrition Information:

Yield: 15 Serving Size: 1 grams
Amount Per Serving: Calories: 176Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 178mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 3g

Nutrition information was calculated by a third party.