My husband’s grandma used to make “Sfouf bi Dibbis”, which is a very traditional and old kind of sweets served in villages in Mount Lebanon. She would keep them in a cookie tin in her cupboard for up to two weeks, and she would serve them to us whenever we visited. They were mainly sweetened by carob molasses which is a very traditional kind of molasses also made in Lebanese villages.
I created today’s recipe inspired by grandma’s “sfouf bi dibbis”, first of all, because my husband loves the taste of molasses in cookies, and secondly, to try to recreate grandma’s sfouf and re-live the beautiful moments we used to spend at her house! These cookies are delicious with morning coffee or afternoon tea. They are very easy to make and can stay for up to two weeks in a tightly sealed jar! You can also give them to your kids as a snack or to share with friends. These cookies are gluten and dairy-free.


Servings: 24 pieces

- 2 cups all-purpose gluten-free flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup light brown sugar 
- ½ cup molasses
- ½ cup tahini
- 3 eggs
- 1 cup toasted sesame seeds
- 2 tbsp. tahini (extra for the bottom of the baking sheet)


  1. Preheat oven on 200°C.
  2. Mix the dry ingredients together (flour, baking powder, salt, and sugar)
  3. Put the dry ingredients in the standing mixer.
  4. Add the eggs, then molasses and tahini.
  5. Turn on the mixer for few seconds, or until a soft dough is formed.
  6. Don’t over-mix.
  7. Start shaping the dough into balls.
  8. Flatten each cookie with your hands and dip in sesame seeds from all sides.
  9. Spread the 2 tbsp. of tahini in the bottom of the baking sheet as a non-stick agent.
  10. Put the cookies on the baking sheet and bake for 25 minutes or until golden in color.
  11. Don’t over-bake as the cookies should be soft.