Tahini honey cookies

Thanks for sharing!

Home » Desserts » Cookies » Tahini honey cookies
Simple, vegan and utterly delicious! Tahini honey cookies are our new favourites.

Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites


Μπισκότα με ταχίνι και μέλι. If you have just stumbled across Mia Kouppa and are wondering what all the fuss is about, and especially if you are not sure that you should use precious ingredients on one of our recipes, we have a few things to say. First, welcome!!! We are so happy that you are here! Second, try this recipe for tahini honey cookies. Seriously. We know that this recipe will convince you that we are worth the risk.

Our tahini honey cookies are actually better than we could have hoped. We were looking to create a cookie that was egg-free and dairy-free (so perfect for lent) without compromising on great cookie joy. We also wanted to stay away from non-dairy butter and margarine, yet hoped for a buttery, luscious cookie eating experience. Were we asking too much? Maybe. But these cookies deliver. They also happen to be gluten-free and totally guilt-free! (Note: we consider all cookies to be guilt-free because guilt should be reserved for doing something awful, not for eating something delicious).


Helpful hints

What is tahini?

Tahini is made from ground sesame seeds, and a good quality tahini will contain nothing else. Use the best quality tahini you can find for these tahini honey cookies.

Is tahini good for you?

Tahini is very high in protein, and is rich in B vitamins, vitamin E, as well as magnesium, iron and calcium. All that, as well as being relatively low in calories, makes tahini an ingredient that you definitely want to be incorporating into your diet. If you ask us, that means that these tahini honey cookies are healthy, and you should have them for breakfast 🙂 .

What are some common uses of tahini aside from these tahini honey cookies?

Tahini is a star ingredient in hummus as well as baba ghanoush. We also love to use tahini to make an oil-free salad dressing and as a simple topping for rice cakes which we then drizzle with honey and sprinkle with seeds. Of course, tahini is also a great ingredient for desserts, like these tahini honey cookies.

What kind of honey is best to use for these tahini honey cookies?

Any good quality honey that you enjoy will work well here. Keep in mind that the flavour of the honey will very significantly impact the flavour of your cookies. A dark honey may even alter the look of your cookies. None of this is bad, just something to keep in mind.

Simple, vegan and utterly delicious! Tahini honey cookies are our new favourites.
Simple, vegan and utterly delicious! Tahini honey cookies are our new favourites.

Oatmeal raisin cookies

Amygdalota (Greek almond cookies)

Ginger molasses cookies

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment and star rating below! Also be sure to follow along with us, on FacebookInstagram and Pinterest.  We have lots of fun over there.

This post may contain some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Simple, vegan and utterly delicious! Tahini honey cookies are our new favourites.
Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites.
Print Recipe Pin Recipe Share on Facebook
4.5 from 4 votes

Tahini honey cookies

Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dessert
Cuisine: Greek
Keyword: Tahini, Vegan
Servings: 14 cookies
Calories: 157kcal
Author: Mia Kouppa

Equipment

Ingredients

  • cups almond flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • cup (80 mL) honey
  • cup (80 mL) tahini
  • 2 tbsp (30 mL) water if needed
  • ½ cup (70 grams) sesame seeds

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • In a medium size bowl whisk together the almond flour, baking soda, cinnamon, nutmeg and salt. Set aside.
    1½ cups almond flour, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt
  • In the bowl of your stand mixer fitted with the paddle attachment blend together the honey and tahini until well combined.
    ⅓ cup (80 mL) honey, ⅓ cup (80 mL) tahini
  • Slowly add in the dry ingredients and mix well to combine. Add up to 2 tablespoons of water if you find that the batter is crumbly. Your dough should be moist enough to shape into balls.
    2 tbsp (30 mL) water
  • Place your sesame seeds in a shallow bowl. Using a mini-scooper or a tablespoon, make balls of dough and roll them in the sesame seeds to coat them all around.
    ½ cup (70 grams) sesame seeds
  • Transfer the cookie dough to a parchment lined baking sheet and use a glass to press down to turn the balls into discs approximately ¼ inch thick.
  • Bake in the middle rack of your oven for about 8-10 minutes or until golden brown. Allow your cookies to cool on the cookie tray for 3 - 5 minutes before transferring them to a cooling rack.
  • Enjoy!

Nutrition

Calories: 157kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 84mg | Potassium: 56mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

9 thoughts on “Tahini honey cookies

  1. This sounds really good! Can you recommend a tahini brand? The last one I purchased had a very bitter aftertaste that made my dressing very unpleasantly

    1. Hi Angela! We have used a variety of tahini brands including Krinos and Clic; both of these are very good. If your tahini tasted bitter, be sure that it is not past its expiration date. It should not smell or taste rancid at all, and although the taste is strong, it shouldn’t leave a bitter aftertaste. Hope that helps. xoxo Helen & Billie

  2. Thank you for another great recipe for Lent! Have you considered making your Amygdalota cookies vegan for Lent? Maybe with Aquafaba? We love your amygdalota cookies!!! Thanks, Eleni

    1. Hi Eleni! Thanks so much for your kind words – hope you try these cookies, and that you love them. As for the amygdalota, we’re so happy you love them. That is a recipe we worked very hard on, to get them just right. We’re so happy with the result (and it took so much effort) that we’re not sure we want to play around with it!! LOL. In the meanwhile, we have lots of other lenten desserts to enjoy! Thanks for being here with us. xoxo Helen & Billie

  3. Hello! I’ve eaten these cookies before and they must have had sugar in them. Somehow after making these I was really missing the sugar lol. Also, can you explain a bit more about consistencies? I found I added way more water, tahini and honey than called for and these didn’t really turn out for me this time. I did a bigger batch, and followed the recipe exactly. The recipe was very stiff so I added more of the wet ingredients separately and incorporated them again. Not sure where I went wrong, but would love to try again. Maybe with sugar, lol! Oh, and I think the problem might be the flour I used?? I didn’t have almond so I used regular all purpose. My dough was gluey. Next time I’ll try with the almond flour.

    1. Hi Rachel, Thanks for reaching out. It actually sounds like you didn’t follow the recipe exactly 🙂 Baking is as much science as it is anything else (joy, comfort, happiness.. 🙂 ), so sometimes even doubling a recipe is a problem (although that’s probably not what the issue was here). The biggest issue is that you used regular all purpose flour, which contains gluten. This is a very different ingredient than the gluten-free flour we suggest, and will definitely impact the consistency (and the flavour) of the cookies. Other things to keep in mind, be sure to mix your tahini well before using it as it tends to separate out the oil. Also, the honey is a key component of this recipe, and also impacts flavour and texture – if you think you would prefer using sugar, you’re probably best off trying another recipe that includes it as an ingredient. xoxo Helen & Billie

We love to hear from you! You're invited to leave a comment :)