Honey Tahini Cookies

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.

tahini cookies first picture

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.

tahini cookies second picture
Print Recipe
5 from 1 vote

Honey Tahini Cookies

Pin Recipe
Soft, chewy, and tahini-y!
Course: Dessert
Keyword: dairy-free, egg-free, gluten-free, grain-free, oat-free, refined sugar-free, soy-free
Author: Maya Rose, MS, CNS


  • 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.


Feel free to sub peanut butter or almond butter if you don’t like tahini.

2 comments / Add your comment below

  1. 5 stars
    Made these this weekend, but didn’t use the sprinkles. I loved the chewy texture, and the honey sweetened them just enough to eliminate the slight tahini bitterness. I shared them and received high 5s for your recipe. The added benefit of tahini’s calcium boost makes this recipe a keeper for me. Thanks, Maya

    1. So glad you liked them!! Sesame seeds and tahini are some of my favorite calcium-rich foods, too 🙂

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