Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor. A great simple recipe that isn’t too sweet, is very versatile and fast. Enjoy!
1 stick of butter, at room temperature
3/4 cup sugar
1/2 cup tahini
1 tablespoon honey
1 tablespoon orange blossom water
1 medium egg
1 1⁄2 cups whole wheat pastry flour (or white whole wheat flour)
1 teaspoon baking soda
pinch of salt
Recipe and photo courtesy of Al Wadi Al Alakhdar.
Pam says: I haven’t tried this recipe yet, but was wondering if you can substitute the orange blossom water with something else.
Katherine-Oldways says: Rosewater would be lovely. You could also do orange zest, if you want the hint of citrus.
Marylin Parkin says: Too many errors to trial these cookies, any replacement for orange blossom water?
Katherine-Oldways says: Hi Marylin! You could skip the orange blossom water, or try orange zest instead. Let us know how it goes!
ET says: Your recipe calls for a full tablespoon of baking soda, which I followed despite figuring it must be wrong…they came out incredibly bitter and unpleasant, sadly. I was really looking forward to the orange blossom and tahini flavour combination. I’ll have to try again with less baking soda!
Katherine-Oldways says: Thanks for your feedback! We’ve updated the recipe with 1 teaspoon baking soda. We appreciate you testing it out
ET says: Thank you! I’ll definitely try them again and report back.
Colette says: Please clarify: Ingredients list baking SODA; Instructions say baking POWDER.
kellytoups says: Hi Colette, we just confirmed with the recipe author that it is baking SODA. The directions have been updated accordingly. Happy baking!
Susan says: Subtle and lovely. Made them for a New Year’s Day Party and everyone wanted the recipe!
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