If you or someone you know is allergic to peanuts, peanut butter, or flour, yet craves a really good cookie, I have a perfect - super-easy - recipe... Tahini cookies. That's right. Tahini (sesame seed paste), the same ingredient used in making hummus, is the key ingredient in this delicious cookie providing a crispy, somewhat chewy texture. And, no flour is required!
Yield: about 2 dozen
1 cup tahini, very well-stirred
1 cup granulated sugar
1 large egg
1 tsp. baking soda
toasted sesame seeds for sprinkling, optional
1. Preheat oven to 350°F.
2. Combine tahini, sugar, egg, baking soda and salt until well blended.
3. Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart. Using the tines of a fork, press down to slightly flatten each cookie and create a criss-cross design. Sprinkle tops with toasted sesame seeds, if desired.
4. Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
5. Cool on the baking sheet for 5 minutes, then cool completely on wire racks.
Cookie Baking Tip:
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies.