Tahini Peanut Cookies
- 12 ounces (3 sticks) butter
- 28 ounces brown sugar
- 4 eggs
- 12 ounces tahini, plus more for garnish (we love Soom)
- 20 ounces spelt flour
- 12 ounces oats, toasted at 350F until golden, about 10 minutes, then ground into a fine flour in the blender or food processor
- 3 teaspoons baking powder
- 2½ teaspoons baking soda
- 3 teaspoons kosher salt
- 20 ounces peanuts, toasted and roughly chopped
- Maldon salt, for garnish
Tahini Peanut Cookies
Makes 36 cookies
Our chef, Zarah, has breathed new life into our bakery. This cookie, one of our newer additions, is already a staff and customer favorite. It’s a peanut butter cookie, only better (in case you didn’t know, tahini makes everything better).
Note: This recipe is in ounces, so you’ll need a digital scale.
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Instructions
Preheat your oven to 350F and line 2 baking sheets with parchment paper.
In a medium bowl, using a standing or hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs and continue creaming, then add the tahini and incorporate.
In a separate bowl, whisk the flours, baking powder, baking soda and salt. Add to the wet ingredients and mix until incorporated. Fold in the peanuts.
Scoop the dough into 3-ounce balls and divide between the baking sheets. Bake for 14-16 minutes, rotating the pans halfway through baking.
Remove from the oven and drizzle the cookies generously with tahini and a sprinkle of Maldon while still warm. Leave to cool before serving.
