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Maple Tahini Tea Cookies

Lightly sweet, delicately nutty cookies made with tahini, pure maple syrup, and vanilla. These homemade tea cookies are perfect alongside an afternoon cup of tea.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • whisk
  • baking sheet
  • parchment paper

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together tahini, maple syrup or honey, egg, and vanilla until smooth.
  3. Stir in flour, baking soda, and salt until a soft dough forms. If the dough is very sticky, refrigerate for 20–30 minutes.
  4. 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.
  5. 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.