These sesame tahini cookies are a must-try if you’re after something wholesome, satisfying, and packed with flavour. The sweet and salty combo is an absolute game changer—and if you’ve never tried tahini in a dessert before, this is the perfect place to start. They’re naturally gluten-free, made with just 6 ingredients, and come together in minutes with no special equipment needed.

What I love most is how nourishing they are. Thanks to the almond flour, tahini, and honey, these cookies offer healthy fats, plant protein, and natural sweetness without compromising on taste. They’re golden, nutty, and crisp on the outside, with a soft centre that makes them completely addictive. Ideal as a healthier snack, a quick treat with tea, or even an energy-boosting bite between meals.

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What Is ‘Tahini’

Tahini is a creamy paste made from ground sesame seeds. It’s a staple in Middle Eastern and Mediterranean cooking and has a rich, nutty flavour with a slightly bitter edge. You can think of it like peanut butter—but made from sesame seeds instead of peanuts.

Here are some common uses for tahini:

In dressings and sauces: It’s the key ingredient in a classic tahini dressing (just mix with lemon juice, garlic, and water), often used in salads like in my Rainbow Salad Crunch, grain bowls, and roasted veggies.
In hummus: It gives hummus its smooth texture and deep flavour, check out my Carrot Hummus.
In baking: Like in your sesame tahini cookies! It adds richness and a nutty depth to cookies, brownies, and even cakes.
Spread on toast: Swirl with honey or date syrup for a naturally sweet topping.
In smoothies: A spoonful adds creaminess, healthy fats, and a slightly earthy taste.
Dipping sauce: Great as a dip, like in this Beetroot & Butter Beans Dip, on its own, or thinned out for falafel or raw veg.

It’s full of healthy fats, protein, calcium, and iron—making it both delicious and nutritious.

Tips

Use runny tahini: If your tahini is too thick, it’ll be harder to mix. A smooth, runny tahini blends better and gives a softer texture.
Don’t skip the salt: It balances the flavours and enhances both the sweetness and nuttiness.
Let them cool completely: The cookies firm up as they cool. They may feel too soft straight out of the oven but will set perfectly after 10–15 minutes.
Chill the dough if needed: If it feels too sticky to shape, refrigerate the mixture for 10–15 minutes before rolling.

Swaps

Almond flour: Ground hazelnuts or sunflower seed flour should also work, but I haven’t tested them.
Honey: Maple syrup is a great vegan alternative and offers a slightly different depth of flavour.
Tahini: Smooth peanut butter or almond butter can be used instead, though it will change the taste profile.
Sesame seeds: Try poppy seeds or chopped pistachios for a twist.

Storage

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months. Defrost at room temperature or warm in the oven for a few minutes.

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