sesame miso and tahini cookies on wire drying rack

Sesame Miso and Tahini Cookies

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    If you love savory foods, you’re going to love these Sesame Miso and Tahini Cookies. They are just the right amount of salty, savory, and sweet to make a deliciously chewy snack!


    I know tahini cookies are nothing new, but when I searched for miso and tahini cookies, I came up empty handed. Admittedly, we have an overabundance of miso in our fridge right now and I was looking for a creative way to use it up! These are definitely, 1000% a savory cookie. The saltiness of the miso really enhances the savory factor. 

    These cookies are chewy on the outside, yet soft and pillowy on the inside. The texture is on point.

    If you give this cookie recipe a try, please let me know what you think in the comments!

    ingredients in sesame miso and tahini cookies

    What Ingredients are Needed for Sesame Miso and Tahini Cookies?

    Flour: Regular all-purpose white flour.

    Tahini: Tahini is made from sesame seeds so this recipe is nut free!

    Miso: White or yellow miso.

    Coconut Sugar: The less refined sugar the better, so we’re using coconut sugar instead of brown sugar.

    Maple Syrup: Again the less refined sugar the better, so we’re using maple syrup instead of white sugar.

    Egg: To make this recipe completely vegan, swap the egg for a flax egg.

    Coconut Oil: To make this recipe dairy-free, we’re using coconut oil instead of butter.

    Vanilla Extract: Wouldn’t be cookies without it!

    Baking Powder

    Baking Soda

    Sesame Seeds: To top your cookies with!

    unbaked sesame miso and tahini cookies

    Kitchen Tools Needed for this Recipe

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    sesame miso and tahini cookies on a drying rack

    How to Make Sesame Miso and Tahini Cookies

    Combine the Dry Ingredients: Add flour, baking soda, and baking powder to a small bowl and stir together.

    Combine the Wet Ingredients: Add coconut oil, coconut sugar, and maple syrup to a large mixing bowl and beat with a hand mixer. (Can also use a stand mixer). Beat in the miso and tahini until combined. Lastly, beat in the egg and vanilla until just combined.

    Make the Cookie Dough: Slowly incorporate the dry ingredients into the wet ingredients. May have to stop and scrape down the sides to get everything fully combined. The dough will be thick at this point. I used a spatula to combine the last portion as the dough was very very thick. Once combined, place the dough in the fridge to chill for at least 2 hours or overnight. 

    Bake the Cookies: After the dough has chilled, preheat the oven to 350° F. Add sesame seeds to a plate and roll cookie dough into a ball using a tablespoon and your hands. Roll the cookie dough ball in the sesame seeds. Repeat until all the balls are coated in sesame seeds. Space balls out 2 inches apart on the baking sheet and bake in the oven for 9-10 minutes. Rotate the tray and using a fork, slightly press the cookies and bake for another 5 minutes. Let cookies rest for 2-3 minutes before transferring to a cookie drying rack.

    sesame miso and tahini cookies on wire drying rack

    Sesame Miso and Tahini Cookies

    If you love savory foods, you’re going to love these Sesame Miso and Tahini Cookies. They are just the right amount of salty, savory, and sweet to make a deliciously chewy snack!


    Prep time: 2 hr, 10 min |

    Cook time: 15 min |

    Total time: 2 hr, 25 min

    Cuisine: American, Asian |

    Serves: 26

    Ingredients:

    • 2 ½ cups, flour (300g)
    • 1 tsp, baking soda (5g)
    • 1 tsp, baking powder (5g)
    • ⅛ cup, coconut oil (30g)
    • 1 ¾ cups, coconut sugar (225g)
    • ¼ cup, maple syrup (60ml)
    • ½ cup, miso (106g)
    • ½ cup, tahini (106g)
    • 1 large egg
    • 2 tsp, vanilla extract (10g)
    • ¼ cup, sesame seeds, for topping 

    Directions:

    1. Add dry ingredients to a mixing bowl and stir to combine.
    2. Add coconut oil, coconut sugar, and maple syrup to a large mixing bowl and beat with a hand mixer. Beat in the miso and tahini until combined. Lastly, beat in the egg and vanilla until just combined.
    3. Add dry ingredients to wet ingredients. May have to stop and scrape down the sides to get everything fully combined. The dough will be thick at this point.
    4. Place dough in the fridge to chill for at least 2 hours.
    5. After the dough has chilled, preheat the oven to 350° F.
    6. Add sesame seeds to a plate and roll cookie dough into a ball using a tablespoon and your hands. Roll the cookie dough ball in the sesame seeds. Repeat until all the balls are coated in sesame seeds.
    7. Space balls out 2 inches apart on the baking sheet and bake in the oven for 9-10 minutes. 
    8. Rotate the tray and using a fork, slightly press the cookies and bake for another 5 minutes. 
    9. Let cookies rest for 2-3 minutes before transferring to a cookie drying rack.
    10. Enjoy this savory treat!
    Notes:
    1. Store in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
    2. Best results when you let the dough chill for 2+ hours to overnight.

    Nutrition Facts

    Serving Size 1 cookie

    Serves 26


    Amount Per Serving
    Calories 168
    Total Fat 5g
      Saturated Fat 1g
      Trans Fat 0g
    Cholesterol 7mg
    Sodium 280mg
    Total Carbohydrate 30g
      Dietary Fiber 1g
      Sugars 18g
    Protein 3g

     

    Find on MyFitnessPal as: TWW - Sesame Miso and Tahini Cookies


    Author: Christine

    |

    Course: Desserts

    |

    Cuisine: American, Asian

    Keywords: Sesame Cookies, Tahini Cookies, Savory Cookies


    Ratings and reviews (1)

    ...
    Marsha
    4 months, 3 weeks ago

    I love these and agree on the saltiness factor of the miso. Adds a delicious savory element to the cookies!

    Leave a review and star rating: