I discovered tahini cookies when I was actually looking for something to make with sunflower seeds. The recipe was on Food.com, and intrigued me for the short list of ingredients and lack of refined sugars. I adapted the recipe a little – the original made a huge batch, was a little short on directions, and had just a smidgen too much salt. And the result was quite tasty. I originally posted this recipe back in 2010, but am updating it for Food Allergy Awareness Week. Sorry, I don’t have new photos!
Tahini Cookies are Naturally Dary-Free, Egg-Free, Nut-Free & Gluten-Free
Tahini is sesame seed butter. It’s very popular in Middle Eastern fare, and is even used in sweets. Compared to other nut and seed butters, tahini is bold and a bit bitter, but it has an alluring flavor. Tahini is also quite nutritious, and helps to make these breakfast-worth IMO.
If you’re a tahini fan, then you will love these tahini cookies. They have a strong flavor that plays off the sharp sweetness of honey. If you’re a little timid with tahini, you can substitute half of another nut or seed butter for the tahini. For example, you could use 1/4 cup cashew butter or peanut butter and 1/4 cup tahini. If you don’t have any tahini on hand, you can substitute another nut or seed butter altogether.
Please note that the dough is very sticky! I always use parchment paper or a silicone baking mat to prevent sticking and I keep my hands damp while shaping the dough.
Special Diet Notes: Tahini Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.
- 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)
- 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.
- 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.
- 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.
- 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.
More Unique Recipes with Tahini
Sunrise Nori Wraps with Spicy Tahini Drizzle
Tofu Buddha Bowls with Lemon-Tahini Dressing
Homemade Vegan Cheez
