This got rave reviews at a holiday party - I was lucky to snag one cookie for myself as they disappeared quickly. I made some tiny tweaks but left the basic ratios in the WRITTEN recipe (flour, fat, sugar, leavening) unchanged. (1) coconut palm sugar in place of both the white and dark brown sugars, (2) doubled the vanilla and (3) added a couple of shakes of salt. The dough was sticky so I did refrigerate it for a bit after putting the first batch in the oven, but as I said, everyone loved them and I'm making them again.

Just wow. This recipe is a hot mess lol. Basically, the video offers a whole different recipe. It uses 1.5 cups of flour, a cup of tahini, a cup of brown sugar and a pinch of salt. Not sure of what to do, I combined the recipes as follows. 1.5 c. Flour, 1 c. Tahini, 1 stick unsalted butter, .5 c. each brown and white sugar, 1 egg, .75 tsp. baking soda, pinch coarse salt, .5 tsp. vanilla. DON'T do what I did lol. Using half white sugar, 1 egg was not enough to bind 1.5 c. flour and 1 of tahini. They weren't awful, just needed another half an egg. I think the website recipe is a rework of the video recipe and is probably the one to follow. But who knows? I do think it would be better with all brown sugar. However, I'm not going to bother with this recipe again. There are other recipes out there. Bake these at your own risk lol.

Thanks for Tahini cookies recipe. I like sesame tahini very much and these cookies are just for me. I make them without cooling the dough, and they were very fluffy and a little chewy. Like Like Like. I found 2 diferencies between video recipe and text below. Flour must be one and a half cup /video is correct/, and a 1/4 spoon coarse salt must be added in text recipe /video is correct/. Thanks again. Tani Gineva