Black Tahini Cookies
I’m a tahini lover, I could put it on everything… And I do. But black tahini is something I don’t use too often. This kind of tahini is simply made from black sesame seeds instead of white. The outcome is slightly more bitter but incredibly rich and filled with deep sesame flavour – perfect for soft sweet cookies like these.
This is one of many variations of my magic cookie recipe. People often think I’ve written the recipe wrong and forgotten some ingredients, but this is truely all it is!
This cookie is crumbly and soft, like a shortbread combined with a melting moment.
Tips For This Recipe
- Do not, I repeat, do not touch the cookies until they are completely cooled to room temperature. They will fall apart.
- Finish combining the dough with your hands to ensure the egg is properly mixed through.
- Ensure your cashew butter and black tahini are pure with no additives or oils.
- I’ve used pure monk fruit in this recipe, this is different to “monk fruit sweetener” like Lakanto or anything that is combined with erythritol (check the ingredients to be sure). You can get pure monk fruit here, otherwise use the alternatives in the recipe.
Black Tahini Cookies
A crumbly and soft cookie filled with intense sesame flavour. Think of this cookie as a combo of a melting moment and halva!
- ¾ cup cashew butter
- ¼ cup black tahini
- 2 tsp cinnamon, ground
- 1 tsp pure monk fruit powder* OR 3 tbsp coconut sugar
- 1 egg
- ¼ cup white sesame seeds
- Preheat the oven to 160℃ and line a baking tray with baking paper.
- In a large bowl and using a wooden spoon, combine all the ingredients excluding sesame seeds. You may wish to use your hands if it is not combining properly.
- Using your hands, carefully shape into 16 balls. Roll each in the sesame seeds then flatten to a cookie shape in your hands. Line up on the baking tray.
- Bake in the oven for 15 minutes. Leave to cool and enjoy!
- These cookies are best consumed within three days.
- Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- The use of pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product.
- Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.
- You can also use regular tahini in this recipe.