Earthy, nutty flavors from tahini and sesame seeds is the highlight of this healthy tahini cookies. Made from almond flour these cookies are GF, Refined sugar-free, low-fat and completely delicious!
It’s got a nice crunch to it. The natural bitterness of tahini mellowed out by honey and almond flour making these cookies crispy, crunchy on the outside and soft chewy inside.
If you thought tahini can be used only to make hummus, salad dressings, think again! Tahini cookies! Thought of that before? These cookies will blow you away! If you are looking for departure from over sweet, over butter cookies, tahini cookies will make a pleasant entry into your list of must make cookies.
You can make these cookies a rich by adding a few tablespoons of butter, or make it decadent by sneaking in some choco chips or choco chunks or make it completely vegan without adding eggs.
Tahini is a super food which is rich in nutrients and vitamins. You don’t have to buy a big jar of tahini from super market. It’s so easy to make at home. Check here to find out how you can make tahini at home.
Make just as much tahini as you need. That way you don’t have to worry about big batch of tahini going waste. If you thought tahini was just a savory food, you probably haven’t been introduced to sweet tahini treats yet! Enter the world of tahini sweet treats!
Tahini taste can be overpowering. The bitterness of tahini can turn your off in a recipe is not well balanced. Adding almond meal, honey and other ingredients compliments tahini taste without making it over powering it.
Since there is no added fat in the recipe, these cookies don’t flatten while baking. I found if you don’t flatten these cookies before baking, they turn out chunky and fat. Which isn’t an issue really! But if you want evenly baked cookies, flatten the cookies with palm or a flat bottomed bowl before baking.
What Goes In Tahini Cookies Recipe
Simple ingredients list –
- Tahini
- Honey or maple syrup
- Vanilla extract
- Egg
- Almond meal
- Baking Soda
- Generous pinch of salt
- Toasted sesame seeds for coating
Can I Make Tahini Cookies Without Eggs
Egg acts as a binder in this recipe. Almond meal has no gluten and without a binder ingredient mixture would be too difficult to mold into the final shape. They kept crumbling.
Vegan option, replace egg with flax eggs. To make flax egg – 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisk together, set aside for 15 minutes.
Can I Use Other Flour
Yes, definitely!
Gluten free(GF) options – almond flour, walnut flour, cashew flour
With gluten – unbleached all purpose flour, wheat flour
Add-Ons For Tahini Cookies
The cookies are perfect as it is. With sweet caramelized crunchy outer and chewy inside, these cookies don’t need anything more.
But you can always make it more decadent by adding or stuffing some choco chunks or choco chips in the cookie mixture.
Place a silver of medjool dates.
Or sprinkle crumbled pistachios as well.
Sprinkle POM (Pomegranate seeds) over the cookies before baking.
These above mentioned add-ons are just optional.
How To Make Tahini Cookies (Step By Step Tutorial)
- In a bowl mix almond flour, baking soda, pinch of salt and set it aside.
- In another bowl add tahini, honey, vanilla extract and one egg.
- Beat with electric beater until well combined.
- Now add in dry flour ingredient and beat until combined.
- Turn off the beater, scrape the sides of the bowl and beat again until everything comes together.
6. Using a cookie scooper scoop a portion of cookie mix. Roll it into ball shapes.
7. Coat it in sesame seed mix.
8. Place it on baking tray lined with parchment paper and greased with butter.
9. Using a flat bottom bowl, flatten cookie on the baking sheet.
10. Now bake it in pre heated oven at 355 F for about 8 minutes or until you see cookies turning golden brown.
11. Remove from oven, and let it site on the baking tray for 5 minutes.
12. Then carefully transfer cookies to wire rack and let it cool completely.
Store in air tight containers for about 10 days.
DON’T FORGET TO CHECK OUT OTHER COOKIE RECIPES :
Don’t forget to Subscribe to CurryTrail  Recipes below to get our newest recipes delivered straight to your inbox.
LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER.
HEALTHY HOMEMADE TAHINI COOKIES RECIPE VIDEO
Click play to watch video or you can scroll down to recipe card if you want written recipe.
Healthy Tahini Cookies
Ingredients
- 1 ¼ cup almond flour plus 2 tablespoon extra in case needed
- ¾ teaspoon baking soda
- One generous pinch salt
- ½ cup tahini
- 1 cup organic honey
- 1 teaspoon pure vanilla extract
- 1 egg
- ½ cup white+black sesame seeds for coating tossed
Instructions
- In a bowl mix almond flour, baking soda, pinch of salt and set it aside.
- In another bowl add tahini, honey, vanilla extract and one egg. Beat with electric beater until well combined.
- Now add in dry flour ingredient and beat until combined. Turn off the beater, scrape the sides of the bowl and beat again until everything comes together.
- Using a cookie scooper scoop a portion of cookie mix. Roll it into ball shapes.
- Coat it in sesame seed mix.
- Place it on baking tray lined with parchment paper and greased with butter.
- Using a flat bottom bowl, flatten cookie on the baking sheet.
- Now bake it in pre heated oven at 355 F for about 8 minutes or until you see cookies turning golden brown.
- Remove from oven, and let it site on the baking tray for 5 minutes.
- Then carefully transfer cookies to wire rack and let it cool completely.
- Store in air tight containers for about 10 days.
Nutrition
“PIN IT” TO YOUR COOKIE BOARD
Claudia Lamascolo
I so wish I saw this recipe before I got rid of my jar. I bought tahini and had no clue what to use it in and wasnt sure after a year if it was still good. I need to get some now these look fabulous!
jyothirajesh
These are perfect to use up tahini
Danielle Wolter
these sound incredible. I haven’t really done much baking with tahini before – i love it so i’m sure it tastes amazing in these cookies!
jyothirajesh
It taste indeed amazing. Nutty, earthy, slightly crunchy outside, chewy inside
Sandhya Ramakrishnan
Tahini cookies has been in my to make list for a ling time. The cookies look marvelous and love the addition of white and black sesame is such a great idea. Adds so much flavor and keeping it sesame all the way!
jyothirajesh
Yes these cookies are so unique and so tasty
Uma Srinivas
This looks so good. Never thought of making tahini cookies. Awesome share and pinning this 🙂
jyothirajesh
Thank you Uma
Byron Thomas
These are so gorgeous! I’m making these tonight. I have a mad love affair with sesame seeds, so I know I’m going to love these!
jyothirajesh
You’ll love it Bryon
Swathi
These tahini cookies looks delicious, I like that you used both black and white sesame seed perfect with cup of milk. My version has sugar this one has honey which I love most.
jyothirajesh
Thank you, it’s healthy delicious too
Denise
I never thought of making tahini cookies! These look incredible and quite tasty! I want to try making them soon.
jyothirajesh
Thank you Denise, do try it, it’s super healthy
Carrie | Clean Eating Kitchen
What a delicious and healthy snack! I love the seeds on the outside too – so pretty!
jyothirajesh
Thank you
Julie
Once I discovered the amazing world of REAL tehina (not the chalky, bitter stuff they sell in grocery stores), I was fully hooked! We put tehina in everything, from grilled chicken sauces to frosting for brownies. I can’t wait to try your tehina cookies!
jyothirajesh
yes the real tahini is amazing.
Kelly Anthony
These cookies are completely gorgeous! Are they sweet or just sort of sweet? I love that they’re allergy friendly. Perfect for brunches and wine nights!
jyothirajesh
They have sweet, slight bitterness from tahini and sesame seeds, slightly crunchy , delicious over all
Jenni LeBaron
These look and sound delicious and I love that they are gluten free and use honey as a sweetener. I can’t wait to try these!
jyothirajesh
Thank you
ana @ muy delish
What lovely cookies these are Jyothi! I have never baked with tahini but I need to change that asap! Thanks!
jyothirajesh
Thank you
Saima
I’m really excited about this recipe, Jyothi. To be able to have guilt-free cookies is a big plus in my book. Besides I love the flavour of tahini. Brilliant recipe!
jyothirajesh
Thank you
Amanda
I’ve never tried making tahini cookies, but this is such a great idea and a fun way to use up my tahini! Usually, it’s reserved for making hummus, so I’m excited for another way to use it. Thanks for sharing!
jyothirajesh
Thank you Amanda
Marisa F. Stewart
We do have some tahini in the pantry and since we love crispy crunchy cookies this recipe is just what we want. What a great mid-afternoon snack. I can see me enjoying these with my coffee. I’m pinning.
jyothirajesh
Thank you Marisa
Neha
I have been meaning to try tahini cookies for quite a long time now and your recipe and pictures look super tempting to me right now! Can’t wait to give them a go.
jyothirajesh
Do try them Neha, it’s different than regular sugar/butter loaded cookies
Heather
These look amazing and I never thought to make cookies with tahini so now I am SUPER exciited to try these. Very creative and a lovely recipe.. very easy to make without a ton of ingredients
jyothirajesh
Thank you Heather, do try it
Natalie
I love tahini cookies! These look so delicious and perfect with a cup of coffee ♥
jyothirajesh
It so delicious, we loved it with coffee
Graham K
I think the proportions in the recipe here are incorrect, attempted to make it (unlike the 14 people above me who gave it 5 stars and then said they’re looking forward to trying it out sometime??) and the resulting batter is much too thin to form into balls. Looking at the video, I think there either needs to be more almond flour or less honey (I’m guessing it should be 1/2c honey, not 1c honey). Hoping to get some clarity on this recipe?
jyothirajesh
I have mentioned in the recipe about adding 2 tablespoon of extra almond flour in case needed. Did you read that?
If honey used is too runny, it might have loosen the dough (if you note the honey I used is very thick) so I think that maybe the reason my cookie dough didn’t turn runny! Please add few tablespoons of almond flour to correct the consistency
Graham K
We ultimately doubled the almond flour (plus 4 tbsp of almond flour) and that mostly corrected it, though it was still quite runny. About to attempt them again so we’ll see if something may have been missed along the way!
jyothirajesh
Oh, doubling the flour sounds something went wrong. Do try it again if possible, thanks
Graham K
Did another batch today, with very similar results. Ultimately, I did 1/2 cup of honey instead of 1 cup, and an extra 6 tbsp of almond flour to get a consistency that I could roll and bake. From re-watching your video, it looks like you had equal parts of tahini and honey, so I’m guessing that might be the discrepancy? And bonus tip, putting a bit of oil on your hands really helps keep the dough from sticking to your hands while you roll them!
jyothirajesh
Graham, the video might not show the exact measurements as I use different size bowls and many time I scale down the recipe to make video shoots. Please follow the recipe instructions mentioned in the recipe card