Allergy Free, Baking, Cookies, Cookies, Nut-Free

Open Sesame! ~ Not Chocolate, Not Peanut Butter Cookies

“I’d kill for a peanut butter cup.”

It hasn’t helped that the Comet Halloween just whizzed past us tossing chocolate & peanut debris in it’s wake… nor that the typhoon “Winter Holiday” is churning out in the distance, chocked full of every imaginable forbidden delight in that never-ending advertising rotation, hitting the airwaves every… fifteen… minutes.

Luckily, I’ve been able to igg out  a few small miracles. Watkin’s makes an impressive imitation chocolate extract. It’s not quite chocolate (being made from yeast), but it does give you the impression that you’ve doused the kitchen in chocolate liquor… and it does trick the mind a bit… just as long as you don’t think of it as Bosco.

And, I’ve had a moderate amount of success with Tahini replacing peanut butter in savory situations for satays, peanut butter marinades, and an odd bout of mixing it with blue cheese for Ants on a Log… but, never anything sweet.

I guess it’s about time.


Tahini Cookies with Sesame Seeds

Serves 48
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Misc Freezable, Pre-preparable
The Tahini cookies are a little like a molasses cookie... crunchy exterior with a softer chewy interior.


  • 1/2 cup Sesame Seeds (untoasted)
  • 1/2 cup Granulated Sugar
  • 1 1/2 cup Self Rising Flour (if you're going the total allergy route, a self rising GF mix will work as well)
  • 1 Large Egg
  • 1 tablespoon Softened Butter (We only use Cultured Butter)
  • 1/2 teaspoon Watkin's Imitation Chocolate Extraxt
  • 1/2 cup Honey
  • 1/2 cup Tahini


Step 1
Cream together the tahini, butter, honey and sugar until well mixed. Fair warning - while sesame paste looks similar to runny peanut butter, the oils behave very differently, Tahini will seize up immediately when introduced to sugar. Use a stand mixer to be sure everything mixes properly.
Step 2
Add the egg and chocolate extract and mix again.
Step 3
Add the flour in thirds, mixing well each time.
Step 4
Remove the bowl, and with your hands - fold in the sesame seeds. Cover with plastic wrap and chill for 30 minutes
Step 5
Using a 1 Tablespoon Scoop, form the mix into balls and place on a parchment covered cookie sheet - 12 cookies per sheet pan.
Step 6
Preheat the oven to 350 degrees
Step 7
Bake at 350 for 10 minutes. The cookies are going to stick to the paper, so cool on the paper for 5 minutes before removing with a spatula. Cool completely on racks.

And, yes… they’re every bit as good as the ones we can’t even think about eating.  In texture, think molasses type of cookie – crunchy exterior, chewy center. The sesame seeds add a nice additional nuttiness – and there’s just a hint of chocolate flavor.

Oh, Since I only make about a dozen cookies at a time, the batter freezes well in bulk – or in pre-portioned balls.


  1. platefodder says

    Heh. No mic drop, I promise.. I’m still around. Health / family issues have taken most of my time these days. I have several posts sitting around waiting to be finished… I will get them live over the next couple of weeks.

  2. Teddi says

    This appears to be your last post. I just ran across a link to your site and think it is delightful. What happened? What are you doing now? You can’t just walk off the stage and drop the mic.

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