Earthy, nutty flavors from tahini and sesame seeds are the highlight of these healthy tahini cookies. These cookies are gluten-free, refined sugar-free, and low fat too.
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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, and salad dressings, wait until you try Tahini cookies! These cookies are amazing! If you are looking for something different from sweet, buttery cookies, tahini cookies will make a pleasant entry into your list of must-make cookies.
It’s easy to customize these unique cookies. You can make these cookies rich by adding a few tablespoons of butter or make them 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.
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! But if you want evenly baked cookies, flatten the cookies with a palm or a flat-bottomed bowl before baking.
Ingredients for tahini cookies
Simple ingredients list –
- Tahini
- Honey or maple syrup
- Vanilla extract
- Egg
- Almond meal
- Baking Soda
- Generous pinch of salt
- Toasted sesame seeds for coating
How to make tahini cookies
- In a bowl mix almond flour, baking soda, and a pinch of salt and set it aside.
- In another bowl add tahini, honey, vanilla extract, and one egg.
- Beat with an electric beater until well combined.
- Add dry 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 the cookie mix. Roll it into ball shapes.
7. Coat it in the sesame seed mix.
8. Place it on a baking tray lined with parchment paper and greased with butter.
9. Using a flat bottom bowl, flatten the cookie on the baking sheet.
10. Now bake it in preheated oven at 355 F for about 8 minutes or until you see cookies turning golden brown.
11. Remove from oven, and let it sit on the baking tray for 5 minutes.
12. Then carefully transfer cookies to a wire rack and let them cool completely.
Store in airtight containers for about 10 days.
Tips & tricks to make the best cookies
- Before baking flattens the cookies with a palm or a flat-bottomed bowl. Since there is no butter added the cookies will not flatten during cooking.
- You can make these cookies rich by adding a few tablespoons of butter or make them decadent by sneaking in some choco chips or choco chunks or make it completely vegan without adding eggs.
FAQS
The egg acts as a binder in this recipe. Almond meal has no gluten and without a binder, the ingredient mixture would be too difficult to mold into the final shape. They kept crumbling.
Vegan option, replace the egg with flax eggs. To make flax egg – 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisk together and set aside for 15 minutes.
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.
A piece of dates on top.
Or sprinkle crumbled pistachios as well.
Sprinkle POM (Pomegranate seeds) over the cookies before baking.
These above mentioned add-ons are just optional.
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📋Healthy Tahini Cookies
Ingredients
- 1 ¼ cup almond flour plus extra to adjust cookie batter consistency
- ¾ teaspoon baking soda
- One generous pinch salt
- ½ cup tahini
- 1 cup raw 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 an 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 the cookie mix. Roll it into ball shapes.
- Coat it in the sesame seed mix.
- Place it on a baking tray lined with parchment paper.
- Using a flat bottom bowl, flatten the cookie on the baking sheet.
- Bake it in preheated oven at 355 F for about 8 minutes or until you see the cookies turning golden brown.
- Remove from oven, and let it rest on the baking tray for 5 minutes.
- Carefully transfer cookies to a wire rack and let them cool completely.
- Store in air tight containers for about 10 days.
Comments & Reviews
Marisa F. Stewart says
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 says
Thank you Marisa
Amanda says
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 says
Thank you Amanda
Saima says
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 says
Thank you
ana @ muy delish says
What lovely cookies these are Jyothi! I have never baked with tahini but I need to change that asap! Thanks!
jyothirajesh says
Thank you
Jenni LeBaron says
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 says
Thank you
Kelly Anthony says
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 says
They have sweet, slight bitterness from tahini and sesame seeds, slightly crunchy , delicious over all
Julie says
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 says
yes the real tahini is amazing.
Carrie | Clean Eating Kitchen says
What a delicious and healthy snack! I love the seeds on the outside too – so pretty!
jyothirajesh says
Thank you
Denise says
I never thought of making tahini cookies! These look incredible and quite tasty! I want to try making them soon.
jyothirajesh says
Thank you Denise, do try it, it’s super healthy
Swathi says
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 says
Thank you, it’s healthy delicious too
Byron Thomas says
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 says
You’ll love it Bryon
Uma Srinivas says
This looks so good. Never thought of making tahini cookies. Awesome share and pinning this 🙂
jyothirajesh says
Thank you Uma
Sandhya Ramakrishnan says
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 says
Yes these cookies are so unique and so tasty
Danielle Wolter says
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 says
It taste indeed amazing. Nutty, earthy, slightly crunchy outside, chewy inside
Claudia Lamascolo says
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 says
These are perfect to use up tahini