These cookies are my go to. My ride or die. The OG nut butter cookie. They have four ingredients, are gluten free and have the BEST texture ever. When I say texture, I’m referring to the four distinct layers that crunch beneath your teeth, sending your taste buds into a tizzy.
Layer 1 is the outermost crunch.
Layer 2 is the immediate chew after the initial crunch.
Layer 3 is the deeper gooeyness that sticks to the back of your teeth in the BEST way possible.
Layer 4 is the crunch and punch of saltiness from the flaked sea salt on top.
And did I mention they’re gluten free? Which means they’re healthy-ish. Minus the almost two cups of brown sugar.
And the tahini. That ooey, gooey, bitter, sweet, nutty, molassesy elixir from the gods. Peanut butter who? And because you need less tahini (it absorbs more liquid than other nut butters) these cookies are the smarter alternative. Which is another reason you should make them.
And if you aren’t convinced yet, these babies are a total crowd pleaser. Any time I bring them anywhere, people freak out, and they’re the first sweet to go at the dessert table. So if your real reason to make these is to be the life of the party, I’m not judging.
Salted Tahini Cookies (adapted from Ovenly’s peanut butter cookies) Makes 24 cookies.
1 3/4 cups packed light brown sugar
1/2 tsp vanilla
1 1/2 cups tahini
For sprinkling before baking
2 tbsp maldon sea salt
1 tbsp black or white sesame seeds
Preheat oven to 350.
Add brown sugar, eggs and vanilla. Whisk well to combine eggs and make sure no lumps of brown sugar remain.
Add tahini, mix vigorously with a spatula until no streaks of tahini remain and the dough resembles playdough. Place dough in freezer for 10 minutes, mixing after 5 minutes so the outside doesn’t freeze completely.
Scoop onto a baking sheet using a 3/4 inch cookie scoop (#40). Sprinkle with a generous pinch of flaky sea salt (I use Maldon or some fancy stuff I got in the south of Franc) with sesame seeds.
Place in freezer for another 15 minutes. Bake for 15 minutes, but check at 13 to make sure they aren’t burning as every oven is different. Let cool for 5 minutes and transfer to baking rack.