Jun 1, 2010

Crunchy-Chewy Sesame Cookies

If I were allergic to peanuts...

(And just let me take this time to thank God that I am in fact not allergic, because a life without Reese's peanut butter cups, chocolate-peanut butter ice cream and Thai peanut curry sauce is no life at all.)

...I would at least find comfort in the fact that peanut butter cookies, those sugar-coated, fork-pressed crave-able confections that are inhaled instead of eaten, could in fact still find their way to my mouth. How, you ask? With these little guys.

It's tahini to the rescue! The same miracle ingredient that makes hummus possible is now bringing peanut butter-like cookies to the allergy-inflicted masses! Along with a little dark sesame oil, brown sugar and the usual baking suspects, you too can have peanut-free, yet equally tasty cookie dough balls ready to be rolled into a bath of sweet sugar crystals. Just try to resist popping them in your mouth. They make great cookies, but lousy truffles.

Lightly smash them with a cup, skip the forking all together and throw them into the oven. I rescued mine a bit early as I usually do, and they came out perfectly crunchy on the outside, chewy on the inside, and absolutely delicious all over.

The sesame flavor is a bit odd in a cookie, I'll admit, but in a good way I assure you. Very tasty. Alongside a cold glass of milk, these little wonders really do taste similar to their peanut butter counterparts. In fact, I think I could have fooled my husband had I not been singing the praises of tahini all morning. (It makes hummus and cookies!!)

So go make these. Your peanut allergy suffering friends and children will thank you. As for me, it's about time I go hunt down a spoonful of peanut butter. All this talk about tahini has surely made him jealous.

Crunchy Sesame Cookies
Cooking Light, December 2007
Yield: 3 dozen (serving size: 1 cookie)

Cookbook Note: Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.

1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
1 1/2  tablespoons  cornstarch
1  teaspoon  baking powder
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1  cup  packed brown sugar
1/3  cup  tahini (roasted sesame-seed paste)
2  tablespoons  dark sesame oil
1  tablespoon  light-colored corn syrup
2  teaspoons  vanilla extract
1  large egg
Cooking spray
2  tablespoons  granulated sugar

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Nutritional Information: Calories:71 (27% from fat), Fat: 2.1g (sat 0.3g,mono 0.8g,poly 0.9g), Protein: 1.1g, Carbohydrate: 11.9g, Fiber: 0.3g, Cholesterol: 6mg, Iron: 0.5mg, Sodium: 53mg, Calcium: 17mg.


Kim said...

Hi - I found your blog on SITS and am so glad. Wow, what a visual and culinary delight. I can't wait to try some of these recipes out. Awesome.

M said...

Looks like they bake up into gorgeous cookies. Thanks for putting these on my radar in case I find myself baking for someone with peanut allergies.

Pam said...

That's some great looking cookies! Just wish I had one right now!

Kat said...

This is such a great idea!! Goodness I might have to go get the ingredients for this one!

Linda www.mykindofcooking.com said...

Great pictures! The cookies look so tasty!

Cool Lassi(e) said...

Lovely stack of sesame cookies. I thank god too that i am not allergic to peanuts and other foods..if i did, this recipe will certainly come to the rescue..The cookies look fabulous!

Sayali said...

just wonderful

3 hungry tummies said...

Crunchy and chewy at the same time, my kind of cookies!

Ma What's 4 dinner said...

I'll take four dozen please. They're beautiful and so symmetrical. Very impressive. Miss you girl!

Lots of yummy love,
Alex aka Ma, What's For Dinner

teresa said...

mmmm, delicious! this reminds me of these sweet sesame sticks i used to buy. i love the flavor of sesame!

Melinda said...

what a good looking cookie! off to check out the banana coffee cake recipe over there <-------------

LisaDay said...

They look absolutely delicious. I am also glad I am not allergic to peanut butter or sesame for that matter.


Ronnica said...

Sounds interesting!

Sarah @ Mum In Bloom said...

I found your blog thru Mommie Cooks sidebar. What a lovely site you have here. I love Cooking Light recipes and you have a great one here. Thanks for the inspiration :)

Michelle said...

Those look very good. I'll have to give them a try. :)

SITS visiting. Peace. :)

Teresa @ ♥ TOO MANY HEARTBEATS ♥ said...

Thank the good Lord I am NOT allergic to peanut butter. That would be a sad, sad day. LOL! However, these look absolutely DELICIOUS! Thanks for sharing the recipe. I'll have to save it for when my peanut-allergic friend/family are going to be visiting. :0)

Thanks for stopping by today. I really appreciate it. I hope you have a terrific weekend!


Teresa <><

cheri said...

i'm *almost* jealous that some ingredients for some of your recipes cant be found at our local store. i live in the philippines, by the way.

so, the next best thing is to read up on your cooking attempts. oh,i can smell the cookies over here :)

happy SITS saturday :)

vincent said...


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Best regards,


anniebakes said...

this looks super good!!

San said...

That's a cool n a delicious stack of cookies my taste bud will crave for.It has turned out really amazing.My first visit to your blog is worth it,following your lovely space.

Kit White said...

I was excited to make this recipe as I love all things Tahini! I found the dough to be very dry and was only able to form 12 cookies with integrity. I really could not get all the flour to incorporate. Those that did work were delicious but the recipe would certainly not make 3 dozen as the rest of the dough was really too dry to form into cookies. Do you have any suggestions as to what I did wrong? The cookies that I made successfully measured about 1 1/2 inches across when baked. Any help would be appreciated.

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