Tahini Cookies
Prep time
Cook time
Total time
Tahini gives these cookies a distinctive flavor that melds well with honey.
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 15 to 20 cookies
  • ¾ cup sunflower seeds
  • ¾ cup honey (can sub a vegan honey alternative)
  • ½ cup tahini (can sub another nut or seed butter)
  • ½ teaspoon salt
  • 2 cups quick oats or rolled oats (certified gluten-free, if needed)
  • Dairy-free chocolate chips, as many as you like (optional, but recommended)
  1. Preheat your oven to 300ºF. While the oven is preheating, place the sunflower seeds on your baking sheet and put them in the oven to toast for about 5 minutes while you prep the other ingredients.
  2. In a mixing bowl, stir together the honey, tahini, and salt. Stir in the oats, toasted sunflower seeds, and chocolate chips, if using. The dough will be quite sticky.
  3. Using wet hands (to prevent sticking), shape the dough into crabcake-like patties (I got about 15 patties) and place on a baking sheet lined with parchment paper. They don’t spread much while baking.
  4. Bake the cookies for 13 to 15 minutes. They will start to darken slightly, but will still have a sheen when they are done. The gloss will make them appear wet, but they aren’t.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tahini-cookies