Tahini is a ground sesame butter or paste that's traditionally used in Middle Eastern cuisine. It is served by itself or as a main ingredient in hummus, baba ghanoush, and halva!
Tahini has an earthy flavor that is slightly bitter but not overpowering. It's perfect for baking cookies because it absorbs other flavors paired with it in the cookie batter, and provides a chewy crunchy cookie every time! The spread is similar to peanut butter and other nut butters, the only difference is that it doesn't have that similarly sweet flavor profile. But is similar in that it's rich and creamy!
Adding tahini to your cookies is a way healthier alternative to adding shortening to your cookies. It provides a crunchy on the edges and chewy on the inside cookie texture that will always melt in your mouth. And because tahini is made from sesame seeds it's perfect for keeping recipes nut-free and allergy friendly!
I use Soom Foods tahini (not sponsored) literally everyday, so I highly recommend trying them out! You can use the link here which is an Amazon duo set of their two tahinis I used in this recipe. But you can also find tahini in most grocery retailers near the peanut butter aisle!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
These showstopper cookies are so easy to make, chewy on the inside, crispy on the edges, and just melt in your mouth!
1. In the bowl of a stand mixer, add butter and sugars together to beat for 2 minutes on HIGH speed.
2. In a separate bowl, mix the flour and baking soda together.
3. Add the flour mixture into the butter bowl, and stir just until combined.
4. Divide the batter into two bowls. Add the chocolate tahini in one bowl, and the vanilla bean tahini in the other bowl. Stir each individual batter just until combined.
5. Lay out a large sheet of saran wrap on a clean surface.
6. With wet hands, press the regular cookie batter in a rectangular shape on the Saran wrap (about 10x12”).
7. Add the chocolate batter on top.
8. Use the Saran wrap as a helper to roll up the dough in a log-like shape.
9. Wrap tightly in the Saran wrap and freeze for at least 20 minutes.
10. Slice into 1” thick cookies, roll the edges in sesame seeds and place a parchment line baking sheet pan.
11. Bake at 350F for 8-12 minutes. Until set in the center and golden along the edges.
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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