Can I use butter instead of tahini

Can I just use butter instead of tahini? I've never used it before and have no desire to buy it just for one recipe

Sara Jimenez
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  • 2 Comments
3-Ingredient Oatmeal Cookies
Recipe question for: 3-Ingredient Oatmeal Cookies

2 Comments

Emma L.
Emma L. September 10, 2019
Hi Sara! That's a tough one—I've swapped out butter for tahini in cookie recipes, but have never swapped out tahini for butter. Since these cookies are so few-ingredient to begin with, my hunch is that a 1:1 sub wouldn't work, and it's hard for me to recommend how to navigate beyond that (because it would essentially become a different recipe). If you give an adaptation a try, let me know how it turns out! But for what it's worth, tahini is one of my all-time favorite ingredients in baking and cooking. If you haven't tried it before, you might find that you really like it. Here are a bunch of other ways that you'd be able to use up the jar beyond this recipe: https://food52.com/blog/21295-ways-to-use-up-a-jar-of-tahini
 
Nancy
Nancy September 10, 2019
I defer to Emma as original poster if recipe, that using butter would make a different dish.
However, from a technical point if view, i think the two ingregients are simular and the replacement might well work.
Butter in USA has about 80-82% fat and tahini has 83%.
The rest of the butter is water, and that might affect the baking time and texture.
 
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