Tahini Three Ways: Cookies, Sauce, & Salad Dressing

Tahini Three Ways: Cookies, Sauce, & Salad Dressing

Forget peanut butter – tahini’s nuanced, nutty flavor elevates everything it touches. This recipe showcases tahini’s versatility, proving it’s the secret weapon your pantry has been missing with a simple cookie swap, a vibrant sauce, and a zesty dressing. **Why This Works:** Tahini’s higher oil content and more complex flavor profile (due to toasted sesame seeds) create a more tender, flavorful baked good than peanut butter. Its neutral color also makes it ideal for sauces and dressings where peanut butter can sometimes dominate visually.

40 minutes | 480 | Approximately 24 cookies, 1.5 cups sauce, 1 cup dr
Nutty, Savory, Spicy, Tangy • Easy • Weird Score: 5/10
tahini cookies sauce dressing vegan gluten-free easy sesame
Instructions
  1. **Tahini Chocolate Chip Cookies:** Preheat oven to 375°F (190°C). In a large bowl, cream together tahini, granulated sugar, and brown sugar until smooth. Beat in egg and vanilla extract.
  2. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips.
  3. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 8-10 minutes, or until golden brown around the edges. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  4. **Spicy Tahini Sauce:** In a small bowl, whisk together tahini, lemon juice, water, minced garlic, chili garlic sauce, and salt until smooth. Add more water, 1 tablespoon at a time, if needed to reach desired consistency. Taste and adjust seasoning as needed.
  5. **Lemon Tahini Dressing:** In a small bowl, whisk together tahini, lemon juice, garlic powder, and salt. Add water, 1 tablespoon at a time, whisking until desired consistency is reached. Taste and adjust seasoning as needed. This dressing should be thinner than the sauce.