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!
- 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
- Preheat the oven to 350F.
- Mix the butter and sugars together.
- Add the egg, vanilla and tahini, and mix til smooth.
- Fold in the flours, soda, powder, and salt.
- Scoop onto ungreased baking sheets, and bake for 18 minutes until sllghtly browned.
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.