Easy Tahini Cookies

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Growing up Greek, you know Pasteli very well. Its a type of candy bar made of mostly sesame seeds and honey. Its VERY sweet. Delicious but very sweet. This reminds me of it just a little bit. Tahini is the main player in this recipe though. Tahini is peanut butter’s older more sophisticated cousin. Its not as sweet as peanut butter, and a bit bitter to be honest, but has so many great health benefits.

These cookies are not very sweet but still super yummy and made without refined sugar. You can use honey or maple syrup here. If you use maple syrup, these become a vegan cookie.

As for the flour, I used all purpose flour but you can sub in more almond flour, gluten free all purpose flour or oat flour here. Even tapioca starch works too. Also make sure you toast your sesame seeds on low heat to prevent burning. Once they start to toast and turn color, it happens very quickly so make sure you’re on top of the pan.

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Easy Tahini Cookies

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4.54 from 13 votes

Servings: 13

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Equipment

• Wire rack

Ingredients 

US CustomaryMetric

• 1/3 cup tahini
• 1/3 cup honey or maple syrup
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup flour of choice
• 1/4 cup almond flour
• 1/4 cup toasted sesame seeds

Instructions

• Preheat your oven to 350℉. Line a cookie sheet with parchment paper.
• House the toasted sesame seeds in a small shallow bowl.
• In a medium bowl, combine the tahini, honey, baking soda and salt until smooth. Next add in the flour and almond flour and mix in to combine. Roll out the dough into small balls (about 1 heaping tablespoon each). Coat each ball in the toasted sesame seeds. Transfer to your baking sheet and using a small glass, flatten out the balls to cookies. Keep in mind these cookies will not spread when baked. Bake for 8-10 minutes. Allow to cool slightly before enjoying!

Notes

Make sure you toast your sesame seeds on medium low heat to prevent burning. Once they start to toast and turn color, it happens very quickly so make sure you’re on top of the pan.

I used all purpose flour but you can use oat flour, almond flour or tapioca starch in its place.

Store leftovers in an airtight container on the counter.

Nutrition

Calories: 127kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 90mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1mg

Author: Stella Drivas