Crispy Honey Tahini Cookies

Crispy Honey Tahini Cookies

We all love peanut butter cookies! And baked goods using almond butter are just as delicious. But have you ever thought to bake with tahini?? Tahini is simply sesame seeds that are ground into a paste. It has a smooth, creamy texture, a mild taste and is packed with protein, fiber and iron. In the U.S. we mostly find tahini playing a pretty minor role in hummus. But in middle eastern countries, tahini is widely used in both savory and sweet dishes. I was so excited to learn about baking with this ingredient. Thank you, Food and Wine, for publishing this great recipe. It led me to discover one of my now favorite tahini inspired desserts- these fabulous Crispy Honey Tahini Cookies!

We follow the Specific Carbohydrate Diet to manage my daughter’s Crohn’s Disease. Foods like grains and sugar are not allowed on the diet. Which is just fine by me because it has forced me to become a creative chef of nourishing, whole food ingredients! Tahini is now another whole food ingredient that I’ve added to my toolbox. You can find tahini easily in most stores. I find it in the ‘International’ section or near the peanut and nut butters. I like the Once Again or Krinos brands. But any tahini with nothing added but sesame seeds will work!

Grain-Free Cookies for All

Whether your lifestyle is grain and sugar free or not, you must try these cookies. Here’s why:

Tahini Cookies for breakfast?

Absolutely! The best part about creating desserts with nourishing whole foods is that they don’t need to be eaten as a “dessert”. These cookies are only lightly sweetened and rich with protein and nutrients. I have been enjoying Crispy Honey Tahini Cookies for breakfast with my coffee, guilt-free. You can even dunk them in your tea or coffee like biscotti because of their nice and crisp texture.

From start to finish in less than 30 minutes

These cookies are so easy to make and come together in a snap! No mixture or fancy equipment needed. Just a spoon, a bowl and 7 simple ingredients. Honey tends to burn when baking more quickly than other sweeteners so keep your eyes on the oven. (As you can see in my photo, I could have taken these out a minute sooner!) These smaller cookies bake in less than 10 minutes.

Crisp Texture

If you have baked with almond flour and honey before, you know that a crispy texture is not always easy to achieve. And if they were crispy right out of the oven, often almond flour baked goods become soft again after a couple hours. But not these! As these gorgeous babies cool, they become crisp like a biscotti. I sealed them in an airtight container to store in the fridge. It is now 4 days later, and they are still as crisp as the first day I made them!

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Crispy Honey Tahini Cookies

  • Author: Kristi McCollom
  • Total Time: 20 minutes
  • Yield: 20 Tbsp sized cookies 1x


Whether you follow the grain-free lifestyle or not, these cookies are a must-make! Simply stir together 7 whole food ingredients to create these crisp, lightly sweetened, nutrient dense treats.  Try them dunked in coffee for a delicious, yet healthy, breakfast treat!



1 1/2 cups almond flour

1/3 cup honey

1/3 cup tahini

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt

1/31/2 cup sesame seeds


  1. Preheat oven to 350 degrees.
  2. Prepare a baking sheet with parchments paper.
  3. Pour sesame seeds into a shallow dish or plate.
  4. In a bowl, mix tahini, honey and vanilla until smooth and fully blended together.
  5. Add almond flour, baking soda and salt and stir until incorporated.
  6. Using a tablespoon sized cookie scoop or spoon, scoop the dough into balls.  Rolls the balls in the sesame seeds until coated.
  7. Place on parchment paper and using the bottom of a glass, flatten the cookies.
  8. Leave about 2 inches between each cookie as they will spread.
  9. Bake at 350 for 8-10 minutes or until gold brown.  Watch the cookies so they do not burn.


Store in an airtight container in the fridge for 5-7 days.

These cookies freeze well and taste great right out of the freezer too!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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