Sweet Tahinis 11.000

Jonathan Ernst for The Washington Post

Holiday Cookies 2009 Dec 9, 2009

This is a chewy cookie that has the flavor of halvah.

Be sure to look for refined coconut oil, which is preferred for baking because it has a higher heat point. Our tester also found a difference in the cookies' texture when organic whole-grain brown rice flour was used vs. stone-ground brown rice flour. The whole-grain brown rice flour produced cookies that were lacy and left an oily residue on the parchment paper. The stone-ground brown rice flour (Bob's Red Mill brand) produced the large, smooth cookie in the photo accompanying this recipe.

Make Ahead: The cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

Servings: 11 - 12 large cookies or 18 smaller cookies
  • 2 cups finely ground brown rice flour, preferably Bob's Red Mill Stone Ground Brown Rice Flour (see headnote)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup tahini (sesame butter)
  • 1/2 cup refined coconut oil (see headnote)
  • 1 cup organic whole cane sugar, plus more for sprinkling
  • 1 teaspoon vanilla extract
  • 1 cup agave nectar (syrup)


Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Combine the brown rice flour, baking powder and salt in a medium bowl.

Combine the tahini, refined coconut oil, the cup of organic whole cane sugar and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to blend, then add the flour mixture in several increments, beating for about 3 minutes. Add the agave syrup and beat until incorporated to form a fairly soft dough.

To make larger cookies, use an ice cream scoop to transfer the dough to the baking sheets, spacing the cookies at least 2 inches apart. Use a fork to make an indentation in the center of each mound of dough, then sprinkle each one with some of the organic cane sugar. Bake 1 sheet at a time for about 17 minutes, until the cookies are firm to the touch. To make smaller cookies, use a 1 1/2-inch scoop and space the cookies at least 1 inch apart. Bake for 10 minutes.

Transfer to a wire rack to cool on the sheet for 5 minutes, then transfer the cookies to the wire rack to cool completely before serving or storing. Repeat to use all the dough.

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Recipe Source

Adapted from "Flying Apron's Gluten-Free & Vegan Baking Book," by Jennifer Katzinger (Sasquatch Books, 2009).

Tested by Micki Douglas.

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