Tahini Molasses Cookies
These cookies turned out way better than I could have imagined. Think a crisp on the outside, soft on the inside caramel cookie. Is your mouth watering yet? It should be!
Servings: 12 cookies
Calories: 177kcal
Ingredients
- 1 cup tahini paste
- 3/4 cup molasses sugar or dark muscovado sugar
- 1 teaspoon baking soda
- 1 large egg
- 1 pinch sea salt
- sesame seeds for sprinkling the tops of the cookies Optional
Instructions
- Preheat your oven to 350º F or 180º C.
- Combine everything but the sesame seeds in a mixing bowl, stirring the tahini well before measuring. 3. Mix the batter until everything is combined.
- Spoon tablespoonfuls onto your cookie sheet, about two inches apart.
- There can be some variation in the texture of the batter– sometimes it may be more firm than others, but it will always do some spreading while baking, so leave some space for that.
- Sprinkle the tops of the cookies with sesame seeds.
- Bake for 10-15 minutes, until the edges are a little crispy and it all smells heavenly.
- Let them cool for a few minutes before handling, as they will be fragile while they’re hot
- Serve and enjoy!
Notes
These spread a good amount when baking so make sure not to crowd your sheet and bake in batches if necessary.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 116mg | Fiber: 1g | Sugar: 13g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg