Tahini is used in baking in Middle Eastern cuisines. The bitterness of the sesame paste pairs well with the sweet ingredients in the recipe resulting in a delicious, complex flavor.



 

    Serves: 12 servings    Total Time:  20 minutes Prep Time: 5 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Nut\_butter – ½ cup peanut, almond or sunflower seed butter  Tahini\_paste – ½ cup Egg – 1 large Sugar  – ⅓ cup (\*can use sugar substitute if desired, see below) Sesame\_seeds – ¼ cup 

## Instructions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

Add the peanut butter, tahini, egg, and sugar to a bowl and mix until combined.

Step 3

Scoop out 1 heaping Tablespoon of batter at a time to make 12 balls.

Step 4

Pour sesame seeds onto a plate. Roll the dough balls in the sesame seeds and place on the baking sheet. Press down until they are a flat, disk shape.

Step 5

Bake for 12-15 minutes.

 

### Notes

We like using tahini for this recipe because it enhances the sesame flavor (tahini is ground sesame seeds or sesame “butter”). However, tahini can be expensive. Substitute ½ cup or almond butter or use 1 cup peanut butter for a less expensive option (it may taste a lot like a peanut butter cookie).

Sugar substitutes are a good alternative to regular sugar if you are working to manage your blood sugar or want to reduce calories or carbohydrates. We like using monk fruit sweetener, erythritol, or Stevia.

## Nutrition Information

  Serving Size: 1 cookie serving Calories: 167 Calories Fat: 12.5g Saturated Fat: 1.9g Carbohydrates: Net Carb: 10.7g Dietary Fiber: 2.3g Protein: 5.4g Sodium: 17.3  

## Dietary Restrictions

 Vegetarian