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–+ servings
angled shot of tahini cookies on a baking tray with one cut in half

4 Ingredient Tahini Cookies

Print Recipe
The EASIEST tahini cookie recipe you'll ever find. Only 4 ingredients, naturally gluten-free, and no special tools needed.
Course Dessert
Cuisine Chinese, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 13 cookies
Author Mochi Mommy

Ingredients

  • 1 cup tahini 220g
  • 1 large egg
  • 1/2 cup powdered sugar 65g
  • 1/2 cup toasted white sesame seeds for sprinkling

Instructions

  • Line a baking sheet with parchment paper or a silicone mat and preheat oven to 350 degrees F.
  • In a medium mixing bowl, add tahini and egg. Mix together (you can use a whisk or even just a fork). The mixture will seize up slightly but it's okay.
  • Add the powdered sugar and mix until a dough forms.
  • Scoop the dough into 2 tablespoon portions. I like using a cookie scoop for this. With your hands, roll each portion into a ball.
  • Pour sesame seeds into a small bowl. Dip each ball into the sesame seeds to coat the top surface. Note: You can roll the cookie dough ball around in the seeds to coat the entire surface, but it ends up VERY crunchy this way.
  • Place the cookie dough balls onto your prepared baking tray. They do spread in the oven so make sure to leave at least 2 inches of space in between cookies or use two trays. Bake for 10-13 minutes or until cookies have flattened into small rounds and some steam is escaping from the top surface. Let cookies cool before attempting to lift them off the tray as they will be very soft immediately after baking.
  • Leftover cookies can be stored in an airtight container at room temperature for up to five days.