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Hey everyone! I hope you’re having an amazing start to your week! Recently I had the chance to try out Sesame King Tahini, and had lots of fun! I’ve never really had tahini before, so I did a little research when the product came in and pretty much realized it’s like a sesame seed version of peanut butter! I had all these assumptions that it was something common to Indian cuisine (sorry to my time-to-time ignorance) only to learn it’s far more common in Mediterranean and Middle Eastern cuisine (two food cultures I admittedly don’t immerse myself in, despite their availability in the D.C. area).

Since tahini is a comparable product to peanut butter, I went ahead and tried taking one of my peanut butter cookie recipes and using tahini instead. I loved the recipe, and hope you try these tahini cookies out too!

Gluten Free Tahini Cookies


  • 1 stick butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 2/3 cup tahini
  • 1/2 tsp vanilla
  • 1/2 cup sweet rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • pinch salt


  1. Preheat the oven to 350F.
  2. Mix the butter and sugars together.
  3. Add the egg, vanilla and tahini, and mix til smooth.
  4. Fold in the flours, soda, powder, and salt.
  5. Scoop onto ungreased baking sheets, and bake for 18 minutes until sllghtly browned.
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Sesame King Tahini is all-natural and uses 100% pure ground sesame seeds. Their tahini has no additives or preservatives, and are peanut free, trans fat free, gluten free, Kosher certified, and Non-GMO.

You can follow them on their social media at Twitter and Facebook.

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