Quick and Easy Tahini Ginger Cookies

My obsession with all things tahini in both supporting and starring roles in both sweet and savory creations continues. On the sweet side of the equation, I recently made ginger cookies where tahini takes the place of nut butters that are more commonly used in cookies.

Although these are definitely ginger cookies, the ginger taste — provided by using fresh grated ginger instead of powdered — is mellow allowing a perfect balance with the nutty sesame flavor of tahini. Slightly crunchy on the outside, with a soft and moist interior, this recipe only yields a small batch — 10 cookies to be precise. But the recipe could easily be doubled, and you may just want to consider doing just that. They are not overly sweet, and you'll have a batch of freshly baked cookies in hardly any time at all, for which store-bought versions quite frankly seem pale and pedestrian in comparison.

Quick and Easy Tahini Ginger Cookies

Recipe by Lisa Turner
Published on March 28, 2019

Easy soft baked ginger and tahini cookies

Preparation: 15 minutes
Cooking time: 10 minutes

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Moist ingredients:

1/3 cup tahini
2 tablespoons maple syrup
2 tablespoons coconut sugar
2 tablespoons almond milk
2 tablespoons fresh grated ginger (or 1 teaspoon ground ginger)
1 tablespoon sesame oil
1 teaspoon pure vanilla extract

Dry ingredients:

3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Instructions:

Line a baking sheet with parchment paper and preheat an oven to 350°F.
In a medium bowl, combine the tahini, maple syrup, coconut sugar, almond milk, ginger, sesame oil and vanilla.
In a another medium bowl, whisk together the flour, baking power, baking soda, salt, cinnamon, ground cloves and nutmeg.
Stir the dry ingredients into the moist ingredients until well combined.
Scoop heaped teaspoon portions into your hand and shape into roughly 1 1/2-inch flattened rounds. Transfer to the prepared baking sheet.
Bake for 10 minutes until the cookies are fragrant and slightly browned. Remove the pan from the oven, let the cookies sit for 1 minute, and than gently transfer to a wire rack to cool.

Makes 10 1 1/2-inch cookies