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Sweet round cookie made with sesame paste (tahini)
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tahini ball cookie (25 g) has 118 calories. That works out to 470 calories per 100 g. It contains 12 g of carbs, 1.8 g of protein, 6.8 g of fat and 0.9 g of fiber. Its 0.1 mg of Copper covers 10% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 25 g
118
KCAL / 25G
Carbs
12g
· 4% DV
Protein
1.8g
· 4% DV
Fat
6.8g
· 9% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 6% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 0.95 g | 5% |
| Trans fat | 0 g | |
| Sodium | 28 mg | 1% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 0.9 g | 3% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 25 g | 118 kcal |
| 1 piece (small) | 15 g | 71 kcal |
| 1 serving (small) | 30 g | 141 kcal |
| 1 piece (large) | 40 g | 188 kcal |
| 2 piece (medium) | 50 g | 235 kcal |
| 1 serving (large) | 60 g | 282 kcal |
| 3 piece (medium) | 75 g | 353 kcal |
| 100 g | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
Tahini ball cookies are made by mixing tahini with the other dough ingredients, shaping the dough into small balls, and baking until set. If the dough feels too soft to shape, chill it briefly before rolling the balls.
Tahini ball cookies taste nutty, lightly toasted, and usually sweet, with a distinctive sesame flavor. Their texture can range from tender and crumbly to slightly crisp, depending on the recipe and how long they bake.
Tahini ball cookies often crumble when the dough is too dry or when the cookies are moved before they cool. Mix the dough thoroughly and let the baked cookies firm up on the tray before transferring them.
Yes, tahini ball cookies freeze well once fully cooled. Store them in a sealed freezer-safe container and thaw at room temperature. You can also freeze shaped, unbaked dough balls and bake them after thawing.
Store tahini ball cookies in an airtight container in a cool, dry place after they have cooled completely. Moisture can soften their texture, while refrigeration may make them firmer than intended.
Smooth, well-stirred tahini works best for tahini ball cookies because it mixes evenly into the dough. Stir any separated oil back into the paste first; dry, stiff tahini can make the mixture harder to combine.
Tahini ball cookies draw on the use of sesame paste in Middle Eastern cooking, but this particular cookie does not have one universally agreed origin. Recipes vary, and some versions are especially popular in modern home baking.
Tahini ball cookies can taste bitter if the tahini itself is bitter or stale, or if the cookies are overbaked. Taste the tahini before mixing the dough and take the cookies out when they are just set.
Yes, you can prepare tahini ball cookie dough ahead and keep it covered in the refrigerator. Chilling can also make a soft dough easier to shape; let it soften slightly if it becomes too firm to roll.
Tahini ball cookies pair well with coffee or unsweetened tea, which balance their sweet, toasted sesame flavor. Serve them as a small dessert or alongside other cookies; their rich taste also works with fresh fruit.
Vitamins
B1
0.05mg · 4% DV
Vitamin K
4.25µg · 4% DV
Vitamin E
0.4mg · 3% DV
Biotin
0.63µg · 2% DV
Minerals
Copper
0.09mg · 10% DV
Manganese
0.15mg · 7% DV
Phosphorus
28mg · 4% DV
Magnesium
15mg · 4% DV
Potassium ⭐
43mg · 1% DV
Sodium
28mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 calories in 1 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Tahini ball cookie is a small, round baked cookie made with tahini, flour and sugar. The sesame paste gives the dough a rich, nutty aroma, while baking leaves the cookie lightly crisp and crumbly. Recipes vary, but tahini is the defining flavour rather than a mere garnish.
It suits a tea or coffee break, and is often served as a simple sweet alongside a hot drink. Tahini and added fat make it energy-dense: a 100 g portion provides 470 calories. For a lighter snack, enjoy one medium cookie with unsweetened tea or coffee rather than treating it as an everyday large portion.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
2.63g
POLYUNSATURATED
2.05g
Omega 6:3 ratio 43.3:1
Above the ideal 4:1 (43.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.