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These straightforward Sourdough Tahini Honey Cookies solely use a handful of elements to make a savory and candy sourdough discard cookie that comes collectively in lower than half-hour!

Regardless of their tender, shortbread-like texture, these cookies don’t include butter. As a substitute, I take advantage of tahini (sesame seed paste), which gives the mandatory fats for these cookies.

Made with honey, these tahini cookies a halva-like taste (however much less candy), they usually’re coated in sesame seeds like different conventional Mediterranean and Center Jap sesame cookies.

This earthy cookie is ideal for individuals who get pleasure from daring flavors and fewer candy desserts. Furthermore, they’re egg-free and simply adaptable to a dairy-free model, making them a superb different to conventional peanut butter cookies.

Sourdough tahini honey cookies scattered on a plate and tiled surface.Sourdough tahini honey cookies scattered on a plate and tiled surface.

Baking with Sourdough Discard

For a lot of causes, sourdough discard is a wonderful ingredient so as to add to recipes.

Sourdough discard is unfed sourdough starter that will sometimes be thrown away throughout the common feeding course of.

To cut back waste, it can save you sourdough discard to make use of in sourdough discard recipes. I like to recommend sustaining a small sourdough starter to attenuate waste as properly.

Not solely does sourdough discard add a barely tangy taste to baked items, but it surely additionally tenderizes and helps them hold longer.

It’s my “not-so-secret ingredient” for flaky and tender pastries, comparable to my Sourdough Pie Crust, Sourdough Discard Blueberry Scones, Sourdough Biscuits with Cheddar and Chives, and Sourdough Strawberry Shortcakes.

Whereas I developed this recipe utilizing refrigerated sourdough discard, you’re welcome to make use of lively and bubbly sourdough starter as an alternative.

Close up of a sourdough tahini honey cookie broken apart with a spoon with tahini on it.Close up of a sourdough tahini honey cookie broken apart with a spoon with tahini on it.

🔍 Suggestions for Making Sourdough Tahini Honey Cookies

  • For chewy cookies, solely bake them till they’re simply set and the bottoms are frivolously brown.
  • To encourage spreading, flatten the cookies barely earlier than baking and use a spoon or flatten them extra whereas scorching after baking.
  • Toast your sesame seeds for extra sesame taste.
  • The recipe doesn’t require chilling, but when the dough is just too moist, chill earlier than baking to make scooping simpler.
  • Solely combine till the flour is hydrated for tender cookies.
Stack of sourdough tahini honey cookies with a bite taken out of the top one.Stack of sourdough tahini honey cookies with a bite taken out of the top one.

See beneath for my favourite instrument suggestions that can assist you make these cookies.

  • Baking Scale: Weigh your elements for the most effective and most exact outcomes.
  • Spatula and Whisk: For mixing, stirring, and scraping the perimeters of the bowl.
  • Cookie Scoop, non-compulsory, however useful: For even-sized cookies, I take advantage of a 1 ½ to 2 TBS scoop (#40).
  • Baking Sheets: Line your cookie or baking sheet with parchment paper or a silicone baking mat for straightforward switch and to forestall sticking.
  • You possibly can combine the cookies by hand or you need to use a stand mixer or electrical hand mixer.

🛒 Elements Wanted:

See beneath for my favourite ingredient suggestions, substitutions, and goal for elements.

Labeled bowls of ingredients needed for sourdough tahini honey cookies including tahini, sourdough discard, vanilla extract, honey, salt, whole milk, light brown sugar, sesame seeds, all-purpose flour, and baking soda.Labeled bowls of ingredients needed for sourdough tahini honey cookies including tahini, sourdough discard, vanilla extract, honey, salt, whole milk, light brown sugar, sesame seeds, all-purpose flour, and baking soda.
  • All-purpose flour: For extra taste, substitute among the all-purpose flour with complete wheat flour, spelt flour, buckwheat, or einkorn.
  • Baking soda: The baking soda does the entire leavening and helps make them puffy, chewy, and assists with browning.
  • Kosher salt: Salt helps offset among the bitterness of the tahini and brings out the sesame taste.
  • Tahini (sesame seed paste): Use a high-quality, clean tahini for this recipe (Soom, Joyva, and Seed + Mill are all good). In case your tahini is chunky, stir and break it aside.
  • Honey: Honey is the first liquid sweetener and taste in these, so I don’t advocate swapping out for granulated sugar or one other sweetener (though maple syrup could be my first selection!).
  • Mild brown sugar: Just a little helps the cookies unfold and provides a bit extra depth of sweetness and extra moisture to the dough.
  • Sourdough Discard (or lively starter): You should utilize both lively starter or sourdough discard on this recipe.
  • Complete Milk: Including a few tablespoons of milk to the cookies helps them unfold extra and have a chewier texture (I examined with out, they usually have been slightly dry!). To make them dairy-free, use plant-based milk or water.
  • Vanilla extract: Use vanilla bean paste for extra vanilla taste.
  • Toasted Sesame Seeds: Toast your sesame seeds earlier than baking. This may deliver out their taste and add a crunch to the surface of the cookies. I like a combination of white and black sesame seeds for distinction.

Variations

  • Add a teaspoon of lemon or orange zest to a touch of brightness to those cookies.
  • For a chocolate chip cookie substitution, I like to recommend including some cocoa nibs in these! They’re smaller and nutrient-dense.
  • To make a gluten-free model, substitute the all-purpose flour with almond flour (almond meal) or one other gluten-free flour.
  • For much more nutty taste, substitute the vanilla extract with almond extract.

👨‍🍳 Easy methods to Make Sourdough Tahini Honey Cookies

Comply with this visible and detailed step-by-step recipe information as you make these sourdough tahini cookies.

1. Toast the Sesame Seeds and Combine the Dry Elements

Preheat the oven to 350ºF (177ºC) and line your baking sheet with parchment paper or a silicone baking mat.

In case your sesame seeds aren’t already toasted, toast them in a small skillet over medium warmth.

This could solely take a few minutes, so hold your eye on them! As quickly as you scent the sesame or see any browning, switch them to a small, shallow bowl to chill.

In a small mixing bowl, combine collectively the all-purpose flour, baking soda, and salt.

Put aside.

Bowl of mixed dry ingredients for sourdough tahini honey cookies.Bowl of mixed dry ingredients for sourdough tahini honey cookies.

2. Combine the Moist Elements

Whisk collectively the tahini, honey, and light-weight brown sugar in a medium-sized mixing bowl. Be sure no clumps of tahini or brown sugar stay.

Add the sourdough, discard, and blend till the combination is totally integrated. Then, add the milk and vanilla extract.

The combination will likely be thick and gooey.

Can I take advantage of a stand mixer? Sure, you need to use a stand mixer to make this dough. I want to combine by hand as a result of it helps to ensure you don’t overmix the cookie dough.

Bowl and spatula of mixed wet ingredients for sourdough tahini honey cookies.Bowl and spatula of mixed wet ingredients for sourdough tahini honey cookies.

3. Combine the Sourdough Tahini Cookie Dough

Dump within the dry elements and use a spatula to fold the dry elements into the moist combination till there’s no seen flour.

This tahini cookie dough could be very moist and sticky, so for those who suppose scooping and rolling them will likely be tough, you may chill the dough for quarter-hour to make it simpler to roll.

Make forward: The cookie dough might be made as much as three days upfront. Cowl the bowl and refrigerate. Earlier than baking, let it come to room temperature earlier than rolling within the sesame seeds and baking.

To freeze, portion the cookie dough into balls, roll them in sesame seeds, and place on a sheet pan lined with parchment paper and freeze. Then, take away the balls and place them in a freezer-safe bag for as much as 3 months. Thaw at room temperature earlier than baking in order that they’ll unfold.

Bowl and spatula of mixed sourdough tahini honey cookie dough.Bowl and spatula of mixed sourdough tahini honey cookie dough.

4. Coat in Sesame Seeds

Scoop the cookie dough into about 16 two TBS equal-sized balls.

Then, roll between the palm of your arms (frivolously flour if wanted), and dip the highest of the balls into the bowl of sesame seeds.

I solely coat the tops of the cookies in sesame seeds as I feel it provides sufficient crunch and taste, however you’re welcome to coat the complete balls in sesame seeds.

Set the balls in your parchment-lined baking sheet a few inches aside and press down on the tops barely. This may assist them unfold extra.

Because of the tahini and honey on this recipe, it’s regular in case your balls flatten some after inserting them on the cookie sheet.

Tip to Sticky Dough: The cookie dough could be very sticky, so you may refrigerate it for 10 minutes or longer to make it simpler to roll out.

I additionally advocate frivolously flouring the palms of your arms and tip of your fingers to forestall sticking.

5. Bake

Bake for 12-13 minutes, or till cookies are simply set and frivolously golden brown on the bottoms.

Keep away from overbaking, otherwise you’ll get a harder cookie.

Lastly, benefit from the sourdough tahini cookies! They’re wonderful served with a drizzle of honey, or with espresso or tea.


Easy methods to Retailer Sourdough Tahini Honey Cookies

These cookies retailer very properly and stay chewy for a couple of days due to the tahini, honey, and sourdough discard.

Earlier than storing, let the cookies cool fully to keep away from trapping any moisture.

You possibly can retailer the cookies in an hermetic container for as much as a 4 days at room temperature. You’ll get a a pair extra days out of them in the event that they’re saved within the fridge.

I don’t advocate freezing these cookies since they’re already really easy and fast to bake!

Nevertheless, for those who do you may freeze, thaw, and slowly reheat the baked cookies.

Bite taken out of a sourdough tahini honey cookie with white and black sesame seeds.Bite taken out of a sourdough tahini honey cookie with white and black sesame seeds.

❓ Sourdough Tahini Cookies FAQs:

Why is my cookie dough so sticky and moist?

It’s regular for these tahini cookies to be sticky as a result of their high-fat content material (tahini) and honey. Use frivolously floured palms and fingers to roll and coat the cookies, which ought to assist! It’s also possible to refrigerate the dough for 10 minutes if wanted.

Are you able to ferment the cookie dough?

You possibly can let the cookie batter ferment barely in a single day within the fridge for those who’d like.

How do you make the honey tahini cookies unfold extra?

Don’t chill the batter, or for those who do, let the cookie dough or pre-rolled balls come to room temperature earlier than baking. It’s also possible to press down on the tops of the cookies earlier than baking to encourage extra spreading.

Are these egg-free?

Sure! There aren’t any eggs used on this sourdough tahini cookie.

Can I take advantage of lively sourdough starter?


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Sourdough Tahini Honey Cookies

These straightforward Sourdough Tahini Honey Cookies are an ideal mixture of savory and candy. They’re tender like shortbread cookies with a aromatic, nutty, barely candy taste and coated in crunchy sesame seeds. These sourdough discard cookies come collectively in lower than half-hour!

Prep Time10 minutes

Prepare dinner Time12 minutes

Complete Time22 minutes

Yield or Serving: 16 cookies

Forestall your display screen from going darkish

  • In case your sesame seeds aren’t already toasted, toast them in a small skillet over medium warmth for a few minutes till they’re aromatic and frivolously brown. Switch to a small bowl.Preheat the oven to 350ºF (177ºC) and line a big baking sheet with parchment paper.

    36 g Sesame Seeds

  • Combine the dry elements in a small bowl and put aside.

    130 g All-purpose flour, ½ tsp Baking soda, ½ tsp Kosher salt

  • In a medium-sized mixing bowl, whisk collectively the tahini, honey, and light-weight brown sugar. Make sure you break aside any clumps of tahini and brown sugar till the combination is thick and clean.Add the sourdough discard and blend totally integrated. Then, add the entire milk and vanilla extract.The combination will likely be very moist and sticky.

    128 g Tahini, 113 g Honey, 38 g Mild brown sugar, 120 g Sourdough discard, 38 g Complete Milk, 1 tsp Vanilla Extract

  • Fold the dry elements into the moist elements till no floury spots stay.

  • Scoop 2 TBS of the dough and roll into balls, very frivolously flouring your arms to forestall sticking. Dip the tops of the cookies within the bowl of sesame seeds to coat the toss and place a few inches aside on the baking sheet.Press down the tops barely to encourage some spreading.
  • Bake for 12-13 minutes till the cookies simply set and the bottoms are gentle brown. Use a spoon to press down on the tops for chewier cookies.

  • Comply with my guide for extra detailed directions and photographs to make this recipe step-by-step, together with extra baking suggestions.
  • You possibly can retailer the baked sourdough tahini honey cookies for a couple of days at room temperature or within the fridge in an hermetic container. They may grow to be much less chewy over time.



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