Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites
Μπισκότα με ταχίνι και μέλι. If you have just found Mia Kouppa and are wondering what the fuss is about, or whether to try one of our recipes with prized ingredients, let us reassure you. First, welcome — we’re so glad you’re here. Second: try these tahini honey cookies. They’re a perfect introduction to our kitchen and a delicious way to use high-quality tahini and honey.
These tahini honey cookies exceeded our expectations. We wanted a cookie that was egg-free and dairy-free — ideal for Lent or for anyone avoiding animal products — but we didn’t want to sacrifice the texture and flavour of a classic cookie. We avoided margarine and non-dairy butter while still aiming for a rich, tender bite. The result is a buttery-feeling cookie that’s naturally gluten-free when made with almond flour. They feel indulgent, but are simple and wholesome at their core.
Helpful hints
What is tahini?
Tahini is a smooth paste made from ground sesame seeds. A high-quality tahini will contain nothing else — just sesame — and it brings a rich, nutty, slightly bitter-sweet flavour to both savoury and sweet recipes. For these tahini honey cookies, choose the best tahini you can find for the cleanest, most pronounced sesame taste.
Is tahini good for you?
Tahini is nutrient-dense: it provides plant-based protein and contains B vitamins, vitamin E, magnesium, iron and calcium. Used in moderation, tahini adds healthy fats and flavour to your diet. We enjoy these cookies as a treat that also contains nourishing ingredients, so if you ask us, they’re worthy of breakfast or an afternoon snack.
Common uses of tahini beyond these cookies
Tahini is a staple in classic Mediterranean and Middle Eastern cooking. It’s a key ingredient in hummus and baba ghanoush, and it can be whisked into simple oil-free dressings, sauces, or drizzled over roasted vegetables and grain bowls. It also pairs beautifully with sweet ingredients like honey, chocolate and citrus, which makes it a versatile ingredient for desserts — including these tahini honey cookies.
Which honey works best?
Use any honey you enjoy. The character of the honey will influence both flavour and colour: lighter honeys will yield a subtly sweet, delicate cookie while darker honeys add deeper, more caramel-like notes. Pick a honey you like the taste of on its own — it will shine through.
Looking for more delicious cookie recipes like tahini honey cookies? Here are some more ideas:
Oatmeal raisin cookies
Amygdalota (Greek almond cookies)
Ginger molasses cookies
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Tahini honey cookies
Equipment
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Stand mixer or hand-held mixer
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Mini-scooper or tablespoon
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Parchment paper
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Baking tray
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Cooling rack
Ingredients
- 1½ cups almond flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup honey
- ⅓ cup tahini
- 2 tbsp water if needed
- ½ cup sesame seeds
Instructions
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Preheat the oven to 350°F (about 180°C).
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In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), blend the honey and tahini until smooth and well combined.
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Slowly add the dry ingredients to the wet mixture and mix until combined. If the dough seems crumbly, add up to 2 tablespoons of water so it becomes moist enough to shape into balls.
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Place the sesame seeds in a shallow bowl. Using a mini-scooper or a tablespoon, form balls of dough and roll them in the sesame seeds to coat evenly.
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Transfer the coated cookie dough to a parchment-lined baking sheet. Use the bottom of a glass to gently press each ball into a disc about ¼ inch thick.
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Bake on the middle rack for 8–10 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a cooling rack to finish cooling.
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Enjoy these tahini honey cookies warm or at room temperature. They store well in an airtight container for several days.
Nutrition
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Carbs: 12 g
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Protein: 5 g
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Fat: 12 g