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.

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Amygdalota (Greek almond cookies)

Ginger molasses cookies

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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.

Tahini honey cookies

Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites.
4.93 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 14 cookies
Calories: 157kcal
Author: Mia Kouppa


  • 1 Stand mixer or hand held mixer
  • 1 Mini-scooper
  • Parchment paper
  • Baking tray
  • Cooling rack


  • 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


  • 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!


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

Thanks for sharing!


  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. miakouppa says:

      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. miakouppa says:

      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. Mmmm trying these right now!

    1. miakouppa says:

      Yay! Can’t wait to hear what you think about them!

  4. 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. miakouppa says:

      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

  5. veganundklücklich says:

    Sehr lecker, danke für die Gramm Angaben!
    Viele Grüße,

  6. Suzi Hanna says:

    These sound delish! Can’t wait to try them

    1. miakouppa says:

      Thank you so much!!! They really are a great cookie 🙂 Hope you enjoy them. xoxo Helen & Billie

  7. Hi, are the calories in this recipe per cookie?

    1. miakouppa says:

      Hi Tanya! Yes, the calories are per each cookie. Enjoy! xoxo Helen & Billie

  8. I just made the Tahini honey cookies.
    I added some coconut to the recipe and they are absolutely delicious.
    Thank you for your beautiful recipe…
    Nicholas (Melbourne, Australia).

    1. miakouppa says:

      Hi Nicholas! Thank you for letting us know that you loved these cookies! Your addition of coconut sounds amazing – we’re going to have to try that! Hope you find much more to love here with us 🙂 xoxo Helen & Billie

  9. These were a huge hit in our family!
    I loved that they also were sweetened with honey instead of processed sugar, and the use of almond flour. It will be a recipe I will keep on rotation (my daughter even asked that I kept some of the rolled dough balls in the freezer, to eat as energy balls!)

    Thank you for this and in general, the excellent lent meal plan.5 stars

    1. miakouppa says:

      Thank you Jackie! That makes us so happy. These cookies are certainly on the healthier side compared to many 🙂 So glad that you enjoyed them, and that you are finding the meal plan helpful. 🙂 xoxo Helen & Billie

  10. SOPHIA Tseretzoulias says:

    Hi Helen & Billie
    I just baked a batch of the cookies as a surprise for my sister who is observing Lent
    The are delicious and easy to make ( I am not a baker) .The only trouble I had was pressing them down with a glass. The dough kept sticking to the glass so I came up with another solution and pressed them by hand. Maybe not as perfect in shape but hassle free LOL
    Thank you for a great recipe

    1. miakouppa says:

      Thank you Sophia! You are a great sister 🙂 We agree that sometimes pressing down with the glass can be tricky. Great idea to use your hand – looks aren’t everything…even with cookies!! Hope you continue to find much to love here with us 🙂 xoxo Helen & Billie

  11. Anastasia says:

    Hello there! I was curious to know if All Purpose flour can be used instead of the Almond? I have all the ingredients except that and wanted to bake these right now!! 😜

    1. miakouppa says:

      We understand the need to bake these cookies!! It should work with all purpose flour, but the cookie will be different in taste and texture – should still be great though. When you have a chance, do try them with the almond flour – so good! xoxo Helen & Billie

      1. Anastasia says:

        Thanks for the quick reply Ladies, I decided to pick up some almond flour and baked them the next day! They were a hit, of course! Great recipe 🙂4 stars

      2. miakouppa says:

        Amazing!! Thank you for letting us know, and we are so happy that you loved them 🙂 xoxo Helen & Billie

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