Tahini Maple Cookies Recipe – Easy Sesame Seed Delight

Last Updated on 4 months by Neha Deshmukh

Tahini Maple Cookies Recipe – Easy Sesame Seed Delight

Hey everyone! I’m so excited to share this recipe with you – these Tahini Maple Cookies are seriously addictive. I first stumbled upon a similar recipe a few years ago, and I’ve been tweaking it ever since to get it just right. They’re chewy, nutty, subtly sweet, and have the most wonderful sesame flavour. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. The tahini gives them a unique, almost savoury depth, while the maple syrup adds a lovely warmth. They’re perfect for a little afternoon treat with chai, or even as a slightly different dessert after dinner. And honestly, they just feel a little bit special. They come together quickly, and the simple ingredients make them a winner every time.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1/2 cup (120ml) tahini
• 1/2 cup (120ml) maple syrup
• 1 cup (96g) almond flour
• 1 cup (120g) all-purpose flour
• 2 tablespoons (16g) cornstarch
• 1/2 teaspoon (2.5g) baking soda
• 1/8 teaspoon (0.6g) sea salt
• 1/3 cup (50g) raw sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Tahini: This sesame seed paste is the star! It’s originally from the Middle East, but it’s become a staple in my pantry. It’s packed with calcium and healthy fats. Look for a good quality tahini that’s smooth and runny.
• Maple Syrup: The flavour really shines through, so use the real stuff! There are different grades – darker syrups have a more robust flavour, while lighter ones are more delicate. I usually go for a Grade A Dark Robust for these cookies.
• Almond Flour: This adds a lovely texture and a subtle nutty flavour. It’s also a great gluten-free option! You can find it easily in most supermarkets now.
• Sesame Seeds: I love using raw sesame seeds for this recipe. You can use black sesame seeds for a beautiful contrast, or even toast the seeds lightly in a dry pan for a more intense flavour. Just be careful not to burn them!
• All-Purpose Flour: Provides structure to the cookies.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the tahini and maple syrup until everything is beautifully smooth and combined. It might take a minute or two to get it really silky.
3. Now, add the almond flour, all-purpose flour, cornstarch, baking soda, and salt to the bowl. Gently mix everything together until a soft dough forms. Don’t overmix!
4. Roll the dough into 1-tablespoon balls. Then, pour the sesame seeds onto a plate and roll each ball in the seeds to coat them evenly. Place the coated balls onto the prepared baking sheet and gently flatten them slightly with your fingers.
5. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t skip the parchment paper! Seriously, it’s a lifesaver.
• If your tahini is very thick, you can warm it up slightly in the microwave for a few seconds to make it easier to mix.
• For a chewier cookie, underbake them slightly.
• Make sure your baking soda is fresh for the best rise.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Just make sure your maple syrup is certified vegan, as some brands process it with animal products.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: My friend Priya loves adding a pinch of cardamom to the dough for a warm, fragrant twist. About 1/4 teaspoon is perfect.
• Festival Adaptation: During Diwali or Holi, I love decorating these with edible glitter or colourful sprinkles for a festive touch! They make a lovely homemade gift too.

Serving Suggestions

These cookies are delicious on their own, but they’re also fantastic with a glass of cold milk, a cup of masala chai, or even a scoop of vanilla ice cream. They’re perfect for a little afternoon pick-me-up or a sweet treat after dinner.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and chewy!

FAQs

1. Can I substitute honey for maple syrup in this recipe?

You can, but the flavour will be different. Maple syrup has a unique flavour that really complements the tahini. If you use honey, you might want to reduce the amount slightly, as it’s often sweeter than maple syrup.

2. What is the best way to store these cookies to keep them fresh?

An airtight container is key! You can also add a slice of bread to the container to help absorb any moisture and keep them soft.

3. Can I make these cookies ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

4. My dough is too sticky, what should I do?

If the dough is too sticky, add a tablespoon of flour at a time until it reaches a manageable consistency.

5. Can I freeze the cookie dough balls before baking?

Absolutely! Place the rolled dough balls on a baking sheet lined with parchment paper and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag or container. You can bake them straight from frozen – just add a few extra minutes to the baking time.