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Recipe Collection

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Oatmeal Tahini Raisin Cookies

Oatmeal Tahini Raisin Cookies Related:   dairy, desserts & sweets, Israel & Middle East, July 4th, kid-friendly, Shabbat, Shavuot, vegetarian

Prep time: 15 min

Cook time: 11-13 min

Yield: 36 cookies

Tahini is a wonderful substitute for oils or butter in many recipes because of its unique flavor and nutritious qualities. In this delicious recipe, half of the butter has been replaced with tahini.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter
  • ½ cup tahini
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups oats (not instant)
  • 1½ cups raisins


  • Position a rack in the center of the oven and preheat to 350 degrees. Grease a baking sheet or line with parchment paper. Whisk together flour, baking soda, baking powder and salt and set aside. Put butter, tahini, brown sugar, eggs and vanilla in a mixing bowl and combine using a mixer on a low setting. Once blended, increase speed of the mixer to cream ingredients until fluffy. Stir the dry mixture into the creamed mixture just until well combined. Do not over mix or the cookies will be tough (from over-developing the gluten). Fold in the oats and raisins, stirring just until incorporated.
  • Scoop 2-inch (approximately 2 tablespoons) balls of dough onto baking sheet. Press down lightly to flatten, as cookies will not flatten while baking. Bake until golden but still moist, about 11 to 13 minutes. Remove baking sheet from the oven and allow cookies to cool for two minutes before transferring to a cooling rack.

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