My cookbook is here! 
These are delicious and easy to make cookies that you will keep making over and over again.
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
Equipment
Ingredients
- 1/3 cup (80 g) tahini
- 1/3 cup (113 g) honey, or maple syrup
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (125 g) flour of choice
- 1/4 cup (28 g) almond flour
- 1/4 cup (37.5 g) 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!
1. I think the cookies are delicious, but I had trouble with the dough. It was very crumbly and I couldn’t form balls until I added some water to it.
2. I think it would be more helpful to tell readers how many cookies the recipe makes, rather than say it makes 13 servings. I’ve never seen a recipe for cookies worded that way. What’s a serving of cookies? Certainly the recipe makes more than 13.
3. I also think it’s helpful to tell the reader how to be sure the cookies are baked. Most recipes will say to bake until the cookies are lightly browned, or feel firm to the touch, etc. They also tell when to remove them from the cookie sheet and cool them on a rack.
Thanks for listening. By the way, for flour I used all-purpose flour and white whole wheat flour in equal amounts. And I did use almond flour as well.
Great taste!! I made them with honey and added some walnuts and Lily’s dark chocolate to the top in place of the sesame seeds since I didn’t have any (I know, but traditional Greek tahini cookies, but fabulous all the same!) Thank you Stella! We love your recipes!!
I absolutely love these cookies. I have added orange zest and extract omitting the sesame seeds and they turned out amazing. You post the most amazing recipes thank you so much.
This recipe was amazing! I used honey and oat/almond flour and wow- it was so good!
Hi Donna, thanks for trying the cookies! And coming back to share your feedback – super useful!
The dough was very very crumbly, had to use an egg to hold it all together. Turned out delicious. Maybe something I am doing wrong?