Tahini Cookies with Xylitol – A Guilt-Free Treat

Lately, I’ve been trying to stay away from carbs and sugar, but that doesn’t mean I have to give up on little treats. I’ve found that having small desserts made with sweetner really helps curb my cravings without making me feel like I’m missing out.

This week, I made a batch of tahini cookies, adapting a recipe I previously tried from Jerusalem by Yotam Ottolenghi and Sami Tamimi. These cookies have a wonderful, nutty richness from the tahini, a hint of warmth from cinnamon, and a subtle sweetness thanks to the xylitol. They’re the perfect little indulgence to enjoy one at a time throughout the week!

Tahini Cookies with Xylitol

Makes 18 cookies (3.5gr xylitol in each cookie)

Ingredients:

75g butter, at room temperature

65g xylitol (or sugar) 

50g tahini

1 teaspoon vanilla extract

2 tablespoons double cream

135g plain flour

1 teaspoon cinnamon

Method:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and xylitol (or sugar) for 2 minutes, scraping down the sides a couple of times.

2. While the mixer is running, whisk together the tahini, cream, and vanilla extract. Gradually add this mixture to the bowl while the mixer is still running.

3. Once everything is evenly mixed, add the flour and continue mixing for about 1 more minute, until the dough comes together.

4. Preheat your oven to 180°C (350°F).

5. Roll the dough into 20g balls and place them on a baking sheet lined with parchment paper.

6. Press each cookie gently with a fork to flatten.

7. Sprinkle with cinnamon and bake for 11 minutes.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are crisp yet tender, with just the right amount of sweetness to satisfy without overindulging. If you’re also trying to limit your sugar intake but still want to enjoy homemade treats, I highly recommend giving these a try!