If you love tahini in all forms, as I do, you will love these simple, jam-filled cookies. They have a not-too-sweet flavor
reminiscent of sesame halvah, and a tender, melt-in-your-mouth texture. The dot of jam in the center is a fruit-sweet bonus.
• ¾ cup well-stirred tahini
• ¾ cup natural cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅛ teaspoon fine sea salt
• ⅓ cup (40 grams) chickpea flour
• ¼ cup fruit jam (any variety)
In a medium bowl, using an electric mixer, beat the tahini, sugar, egg, vanilla, and salt on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula. Stir in the flour by hand until just blended.
Line a large cookie sheet with parchment paper. Shape the dough into 24 1-inch balls; place them 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each cookie, leaving an indentation. Loosely cover the pan
and refrigerate for at least 2 hours.
Preheat the oven to 325°F.
Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and cool completely. Spoon 1/2 teaspoon jam into the center of each cookie and serve.
STORAGE TIP Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
- Be careful not to overbake the cookies; they will become firm as they cool.
- An equal amount of coconut palm sugar can be used in place of the cane sugar.
- An equal amount of sunflower seed butter or hemp seed butter can be used in place of the tahini. If you do not have any nut concerns, feel free to use an equal amount of nut butter (e.g., peanut or almond).
Tahini and Jam Thumbprints Cookies