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Tahini cookies | crispy & nutty

If you fancy a new cookie experience, then you should definitely try these deliciously nutty tahini cookies. The cookies are prepared and baked in no time at all. And in my opinion, the best thing is that the cookies are not too sweet.

Cookies with tahini

As the name suggests, these crispy cookies are made with a good portion of tahini. In case you’re not familiar with tahini: It’s a kind of paste or butter made from 100% ground sesame seeds. You can also easily make your own tahini. So you don’t need butter for the tahini cookies.

Tahinikekse wurden auf einem hellen Marmortisch serviert. Eine Kaffeetasse steht daneben.

Tahini cookies with cocoa nibs instead of chocolate

In addition to tahini, there is another special feature of the tahini cookies: I opted for unprocessed cocoa nibs rather than processed chocolate. These small nibs are crushed cocoa beans that taste slightly bitter but still like cocoa.

A little like dark chocolate. So the chocolate note is definitely there in terms of taste, albeit very subtle. This saves on sugar and eliminates a highly processed ingredient.

I personally love the crunchiness of the cocoa nibs, which gives the tahini cookies another texture in the mouth. You can find cocoa nibs in well-stocked supermarkets, drugstores, online or in health food shops.

Baked quickly, eaten even more quickly

You have probably prepared the dough for the tahini cookies faster than it takes to preheat your oven to 190 °C.

First beat the egg with the tahini, sugar, milk and a pinch of salt and then fold in the flour, baking powder and cocoa nibs. And that’s all there is to it.

All you have to do is shape the dough into small balls and press them lightly onto a baking tray with the flat of your hand. The tahini cookies can then be baked directly for approx. 15 minutes.

Once the nutty cookies have cooled on the tray, you can serve them straight away. It is best to store the tahini cookies in an airtight cookie tin. The cookies will then keep for around 2 weeks – unless you turn into a crumb monster and devour them straight away.

I hope you enjoy baking and, of course, bon appétit.

Tahinikekse werden gerade in einer kleinen Schale auf den Tisch gestellt.

Recipe for tahini cookies

Tahinikekse liegen in einer Schüssel. Davor steht ein Teller mit einem zerbrochenem Keks und eine Hand greift nach dem Becher Kaffee neben dem Teller.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 15 minutes
Servings 21 piece
Calories 125


  • 250 g Wheat flour type 405
  • 1 teaspoon baking powder
  • 1 Egg
  • 150 g Sugar
  • 150 g Tahini
  • 6 tablespoon milk
  • 1 pinch Salt
  • 30 g Cocoa nibs


  • Oven 190 °C top/bottom heat. Line the baking tray with baking paper.
  • Mix flour with baking powder.
  • Beat the egg with the sugar, tahini, milk and salt until pale.
  • Fold in the flour mixture and cocoa nibs and mix everything together briefly.
  • Form small balls from approx. 1 tablespoon of dough each, place on the baking tray and flatten slightly.
  • Bake the tahini cookies in the oven for approx. 15 minutes until they are lightly colored.
  • Leave the cookies to cool on the baking tray.


Store cookies in a tin/biscuit tin. This keeps them fresh for longer and protects them from moisture.
Recipe contains affiliate links.


Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg

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