Peanut Butter and Tahini Cookies
Soft and gooey with just the right amount of crunch, these cookies are delicious fresh from the oven.
Servings: 12 cookies
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.