Tahina Cookies

Joan Nathan’s Tahina Cookies

These are pure melt in your mouth cookies! You could say these are accidentally vegan, I say these are intentionally, irresistibly delectable cookies that everyone can enjoy.

Course Dessert
Cuisine American
Yields 16 2-inch cookies
Author Fran Costigan


  • 1/4 cup neutral vegetable oil
  • 1/4 cup organic cane sugar, lightly ground plus a bit more for shaping
  • 13 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup tahini, stirred
  • blanched and peeled almonds, 1 for each cookie


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In the bowl of a standing mixer with a paddle attachment, cream the oil and sugar. Mix in the flour, salt, and baking powder, and then the vanilla and the tahini.
  3. Refrigerate the dough 15 minutes, or until it is firm enough to shape. It will remain a soft dough.
  4. Drop half teaspoons of dough into a bowl of sugar, roll about the size of a large marble and put on the parchment-lined baking sheets. Press slightly to flatten with your hand lightly and press an almond in the center of each.
  5. Bake for 15 to 18 minutes, rotating the baking sheet halfway through, until very lightly golden, not browned, and beginning to crisp.
  6. Let cookies cool completely before removing from the baking sheet.

Recipe Notes