How to Make
Sourdough Tahini Honey Cookies
Learn how to make these easy and tender sourdough cookies!
Why You'll Love This Recipe
•Tender like shortbread but without butter. •Egg and butter-free. •Savory and sweet. •Coated in crunchy sesame seeds. •Can make in less than 30 minutes!
•All-purpose flour •Baking soda •Salt •Tahini •Honey •Light brown sugar •Sourdough discard (or active starter) •Vanilla extract •Whole milk •Toasted sesame seeds, for coating
1. Mix the Dry Ingredients
Toast the sesame seeds if they're not already. Mix together the dry ingredients in a small mixing bowl. Set aside as you mix the wet ingredients.
2. Mix the Wet Ingredients
Whisk together the tahini, honey, and light brown sugar until smooth. Then, add the sourdough discard followed by the milk and vanilla extract.
3. Make the Tahini Honey Cookie Batter
Add the dry ingredients to the wet ingredients and mix until incorporated. The dough will be very wet and sticky.
4. Portion and Dip in Sesame Seeds
Scoop 2 TBS of cookie dough, roll into a ball, and dip the tops in the toasted sesame seeds.
Bake the sourdough tahini honey cookies on a prepared baking sheet at 350ºF (177ºC) for 12-13 minutes until the bottoms are golden brown.
Cool the cookies for a couple of minutes and then transfer them to a wire rack to cool completely.
If needed, refrigerate the cookies for 10-15 minutes before baking so they're easier to roll. Press down on them slightly before and after baking to encourage spreading.
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