Maple Tahini Tea Cookies (Naturally Sweetened)
Lightly sweet, delicately nutty, and just right alongside an afternoon cup of tea or with your Fika!
There is something rather lovely about a homemade cookie enjoyed in the middle of the afternoon. These Maple Tahini Tea Cookies are made for just that occasion. Delicate, lightly crisp around the edges, and wonderfully tender in the center, they have a subtle nuttiness from tahini and a gentle sweetness from pure maple syrup.
FROM THE KITCHEN
A touch of vanilla rounds out the flavor, while a sprinkle of sesame seeds gives them a pretty finishing touch. They’re simple to prepare, require just a handful of everyday ingredients, and make an especially lovely companion to your favorite cup of tea.
No elaborate baking required—just a mixing bowl, a baking sheet, and about 20 minutes from start to finish. These cookies are just superb, as are other Fittbe faves like, Chocolate Chip Sourdough Discard Cookies, Protein Packed Oatmeal Date Cookies or Olive Chocolate Chip Cookies!
Why You’ll Love These Maple Tahini Cookies
- Naturally sweetened: Pure maple syrup or honey provides the sweetness without refined granulated sugar.
- A lovely nutty flavor: Tahini adds richness and a delicate sesame flavor.
- Simple ingredients: Made with pantry staples and no complicated techniques.
- Perfect for afternoon tea: Lightly sweet and just the right size for a little afternoon treat.
Ingredients
- ½ cup (120 g) tahini, well stirred
- ⅓ cup (80 ml) pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1–2 tablespoons sesame seeds, optional
How to Make Maple Tahini Tea Cookies
1. Prepare the oven.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the wet ingredients.
In a medium bowl, whisk together the tahini, maple syrup or honey, egg, and vanilla until smooth and well combined.
3. Add the dry ingredients.
Stir in the flour, baking soda, and salt until a soft dough forms. If the dough feels particularly sticky, refrigerate for 20–30 minutes to make shaping easier.
4. Shape the cookies.
Roll the dough into 12–14 small balls and arrange them on the prepared baking sheet, leaving space between each. Gently flatten each ball. Sprinkle with sesame seeds, if desired.
5. Bake.
Bake for 10–13 minutes, until the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for at least 10 minutes so they can firm up before transferring.
A Few Little Baking Notes
- Stir your tahini well: Tahini naturally separates, so be sure the oil and sesame paste are thoroughly incorporated before measuring.
- Maple syrup or honey? Both work beautifully. Maple syrup gives the cookies a delicate maple flavor, while honey lends a slightly different sweetness.
- Don’t overbake: The cookies should be set around the edges but still look relatively soft in the center when removed from the oven. They’ll firm up as they cool.
- Let them cool: Give the cookies time to set on the baking sheet before moving them.
A Lovely Little Afternoon Treat
Serve these cookies alongside a steaming cup of Earl Grey, English breakfast tea, or your favorite herbal blend. They’re just as welcome on a little afternoon tea tray as they are tucked into a tin for later.
Sometimes the simplest homemade treats are the ones we return to most often. And these little tahini cookies are certainly worth keeping in the recipe collection.
Happy baking!
Recipe Details
- Prep Time: 10 minutes
- Bake Time: 10–13 minutes
- Total Time: Approximately 20–23 minutes
- Yield: 12–14 cookies
- Oven Temperature: 350°F
Maple Tahini Tea Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together tahini, maple syrup or honey, egg, and vanilla until smooth.
- Stir in flour, baking soda, and salt until a soft dough forms. If the dough is very sticky, refrigerate for 20–30 minutes.
- Roll dough into 12–14 small balls. Place on the prepared baking sheet, leaving space between each cookie. Gently flatten and sprinkle with sesame seeds, if desired.
- Bake for 10–13 minutes, until the edges are set and lightly golden. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring.
Notes
- Stir tahini thoroughly before measuring to incorporate the natural oils.
- Maple syrup gives the cookies a delicate maple flavor; honey works beautifully as an alternative.
- Avoid overbaking. The cookies will firm up as they cool.
- Store in an airtight container once completely cooled.
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