These soft, chewy, honey tahini cookies are pure, out-of-this-world deliciousness. Y’all may think I’m on a tahini kick lately, but nope… tahini, AKA sesame seed butter, is a definite staple in our house. Aside from its distinct and tasty flavor, it’s also rich in minerals such as calcium and iron. It’s perfect as a base for salad dressings and sauces, but it also works really well in desserts. Tahini especially pairs well with honey, which is what inspired these cookies.
Beyond being gluten-free, these cookies are also dairy-free, grain-free, egg-free, and refined sugar-free, so a yummy treat option for those with multiple food allergies or sensitivities.
If you’re like me and feel very partial to soft and chewy cookies over crispy ones, this is a great little treat to whip up. If you don’t love tahini as much as I do, that’s cool; feel free to sub peanut butter or almond butter.
Honey Tahini CookiesPin Recipe
- 1 3/4 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup honey
- 1/3 cup tahini (sesame seed butter)
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla extract
- 2 tablespoons gluten-free sprinkles optional
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, baking soda, and salt.
- In a separate bowl, mix together the honey, tahini, flax egg, and vanilla.
- Combine dry and wet ingredients and mix until incorporated. The dough will be quite thick. Fold in 1 tablespoon of sprinkles, if using.
- Roll dough into golfball-sized balls, then flatten into cookies on the parchment-lined baking sheet. Top with remaining tablespoon of sprinkles, if desired.
- Bake for 14-15 minutes. Let cookies cool on the pan before eating.
- Store in an airtight container in the fridge.