Peanut Butter and Tahini Cookies

I love to eat home-made cookies, fresh from the oven, and these peanut butter and tahini cookies hit the spot with everyone in our house. They’re soft and gooey, with a bit of a crunch, and they’re not too sweet. And for those who have a gluten allergy or intolerance, they have no flour.

Peanut butter and tahini cookies are great cookie for the kids to make because they can simply drop spoonfuls of the mixture onto the tray, rather than putting their greasy fingers everywhere after rolling balls of cookie mixture. I like to buy peanuts in their shells to include their brown skins. If you’re short of time, however, simply use roasted peanuts that are already shelled. They tend to be salted though, so you may need to omit sprinkling the salt flakes on top.

Here’s another favourite cookie recipe (this one has gluten): https://atamandastable.com.au/chocolate-chip-and-peanut-cookies/

Best wishes,

Amanda

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Print Recipe

Peanut Butter and Tahini Cookies

Soft and gooey with just the right amount of crunch, these cookies are delicious fresh from the oven.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 12 cookies

Author: Amanda Lawson

Ingredients

• 1 egg
• 3/4 cup brown sugar
• 1/2 cup peanut butter
• 1/2 cup tahini (I use hulled tahini)
• 1/2 cup finely chopped shelled peanuts (l like to buy them in their shells)
• 2 tbsp roasted sesame seeds
• 2 extra tbsp finely chopped shelled roasted peanuts
• 1/2 tsp flaked sea salt

Instructions

• Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with paper.
• Toast the sesame seeds for a few minutes in a dry frypan until they're golden. Do the same with the chopped peanuts if you've shelled them yourself.
• Whisk the egg in a large mixing bowl, then add the brown sugar and continue to whisk for a few minutes until all the sugar is incorporated and there are no lumps remaining.
• Add the peanut butter, tahini and chopped peanuts and mix together with a wooden spoon.
• Drop spoonfuls of the cookie mixture onto the tray, allowing room for them to spread.
• Sprinkle the remaining chopped peanuts and the sesame seeds on the top of each cookie, and then a few flakes of salt.
• Cook for ten minutes. They will be soft to touch, but they'll harden up a bit once they're out of the oven.
• Cool for ten minutes, then serve.

Notes

These cookies taste best when they're just made, but they'll keep for up to five days in an airtight container.