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Seeded Olive Oil Tahini Cookies

This weekend, we did a tea tasting in Berkeley. And for each pot of tea ordered, we got to try two cookies. I opted for a mung bean apricot thumbprint cookie and a tahini cookie. I was immediately inspired to create a version of my own!


  • 1 cup flour
  • ½ cup rolled oats 
  • ⅓ cup organic powdered sugar
  • ⅓ cup tahini (sesame paste)
  • 1 egg
  • ¼ teaspoon pure vanilla extract or paste
  • ¼ cup olive oil
  • ½ teaspoon salt (I used some vanilla salt)
  • 1 Tablespoon black sesame seeds
  • 1 Tablespoon white sesame seeds
  • 1½ Tablespoon organic granulated sugar
  • Also needed: scoop, baking sheets, parchment paper


Preheat oven to 350 degrees Fahrenheit. Place flour, oats, powdered sugar, tahini, egg, vanilla, and olive oil in a bowl. With a pastry cutter, blend the dough until pea-sized chunks form. Press the dough into a ball.


Mix the sesame seeds and sugar together in a shallow bowl.


Form dough into 1-inch balls - I used a cookie scoop - and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet, spacing 1 to 2 inches apart. 

Flatten slightly with the bottom of a measuring cup or a tamper. 

Bake cookies until lightly golden, approximately 20 to 25 minutes.

Enjoy with a nice cup of tea. I had a Tieguanyin Dark Monkey Picked Oolong at the tea house. At home I had this with a Honey Jia Long Oolong that I picked up the last time we were at the tea shop.


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