Sesame Cookies

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Contributed by: BMC Teaching Kitchen

Sesame Cookies

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Tahini is used in baking in Middle Eastern cuisines. The bitterness of the sesame paste pairs well with the sweet ingredients in the recipe resulting in a delicious, complex flavor. 

Serves:
12 servings
Total Time:
20 minutes
Prep Time:
5 minutes
Cook Time:
15 minutes

Ingredients


Nut_butter – ½ cup peanut, almond or sunflower seed butter Tahini_paste – ½ cup Egg – 1 large Sugar – ⅓ cup (*can use sugar substitute if desired, see below) Sesame_seeds – ¼ cup

Instructions

Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Add the peanut butter, tahini, egg, and sugar to a bowl and mix until combined.
Step 3
Scoop out 1 heaping Tablespoon of batter at a time to make 12 balls.
Step 4
Pour sesame seeds onto a plate. Roll the dough balls in the sesame seeds and place on the baking sheet. Press down until they are a flat, disk shape.
Step 5
Bake for 12-15 minutes.

Notes

We like using tahini for this recipe because it enhances the sesame flavor (tahini is ground sesame seeds or sesame “butter”). However, tahini can be expensive. Substitute ½ cup or almond butter or use 1 cup peanut butter for a less expensive option (it may taste a lot like a peanut butter cookie).

Sugar substitutes are a good alternative to regular sugar if you are working to manage your blood sugar or want to reduce calories or carbohydrates. We like using monk fruit sweetener, erythritol, or Stevia.

 

Nutrition Information

Serving Size:
1 cookie serving
Calories:
167 Calories
Fat:
12.5g
Saturated Fat:
1.9g
Carbohydrates:
Net Carb: 10.7g
Dietary Fiber:
2.3g
Protein:
5.4g
Sodium:
17.3

Dietary Restrictions

Vegetarian