Description
Tahini is a creamy, sesame seed paste that is commonly used in Middle Eastern cuisine. When incorporated into cookies, tahini adds a rich, nutty flavor that pairs perfectly with the sweet and slightly tart pomegranate seeds. These cookies offer a delightful contrast of textures: soft and chewy with a subtle crunch from the pomegranate seeds. The slight bitterness of tahini combined with the sweetness of brown sugar and the fruity freshness of pomegranate seeds makes these cookies stand out from your traditional cookie options.
Ingredients
For the Cookies:
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1 cup tahini (smooth)
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¾ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ cups all-purpose flour
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½ cup pomegranate seeds (fresh)
For the Topping (Optional):
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Additional pomegranate seeds
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Sea salt for sprinkling
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
In a large mixing bowl, combine tahini, brown sugar, granulated sugar, egg, and vanilla extract. Stir until smooth and well combined.
In another bowl, whisk together baking soda, salt, and flour. Gradually add the dry ingredients to the tahini mixture, mixing until just combined. Be careful not to overmix; you want the dough to come together but not become tough.
Gently fold in the pomegranate seeds to the dough. These seeds will add a burst of color and flavor to the cookies, so ensure they’re evenly distributed.
Notes
For added texture and flavor, sprinkle a pinch of flaky sea salt on top right after baking—it beautifully complements the nuttiness of the tahini and the burst of tart pomegranate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern-inspired
Keywords: Tahini Cookies with Pomegranate Seeds Recipe