Easy Tahini Cookies
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.
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish.. LOVE YOUR LIFE!
Easy Tahini Cookies
Ingredients
- 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!
Hi Stella!
I’m about to make these tahini cookies. Can you tell me why there are 2 different types of flour?
Thank you 🤗💋
HI Jan, the two different flours add a nice texture to the cookies… hope you enjoy!💙
These are amazing! I made these today and just had one with my cup of Arabic coffee and yum!
I can’t wait to make these again and maybe add some pistachios. These will become a staple in my house.
Thank you!
Hi Ann, sounds like a great combo with the Arabic coffee! Glad you liked them!
Hi Stella – these cookies came out awesome!!!! Thank you so much for yet another home run recipe 🤗
Hi Donna, glad you tried them and liked them! Thanks for the kind review!
Cookies are now out of the oven and I really wanted to like these, but they fell flat. In my opinion, they need a big dose of vanilla. Additionally, the texture is a bit weird and I don’t know how to describe it. Dry, but sort of sticky. I know that sounds strange, but these are a miss for me. I’m sorry I wasted my good Soom tahini ($$$) on these cookies. 🙁
Hi Ginny, so sorry the recipe didn’t work out for you!
Hi, did you use honey or maple syrup?
I used maple syrup and a pinch less flour and they were really moist.
Just a thought.
I’m making these as I write this rating. I won’t comment yet on how they come out, but I will say that I think the recipe needs some more moisture. The dough was so dry and crumbly, that I could barely roll them into a ball and they cracked all along the edges when I flattened them. I ended up adding 1/4 tsp of egg white to each ball and rerolled. They’re in the oven, but I’m not optimistic. I hope they’re good as I am making them for a friend who loves tahini.
Hi Stella, I just reread the ingredients for these cookies- (tahini). It says 1c flour and 1/4c almond flour? My question is can I just use 1 1/4c almond or another flour?
And the spices. I remember now, you asked which specific I thought for the dipping sauce but I meant the spices you tossed into the broccoli mixture. I’ve got everything ready to go but the spices. Can you help?
Thank you!!
Hi Jan, yes you can use 1 1/4 cup of another flour here! I’m not sure about part 2 of your question though! Which recipe?