Tahini cookies?! They’re not at all what you’d expect from a cookie and that’s what makes us love them all the more. The perfect collision of sweet and savory and gluten-free and paleo-friendly.
- Quick Glance
- 25 M
- 45 M
- Makes about 2 dozen
Preheat the oven to 350°F (177°C) if you prefer chewier, softer cookies or 375ºF (191ºC) if you prefer slightly crisper, more well-done cookies. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, combine the ground almonds, salt, and baking powder.
In a small saucepan over medium-low heat, whisk together the honey, tahini, and vanilla until everything is completely combined and the mixture has begun to thin a little, 4 to 6 minutes.
Pour the contents of the saucepan into the dry ingredients in the bowl and stir with a spoon or mix with your hands until everything is combined and a dough forms. The dough should come together easily and feel quite warm and soft and squishy. Refrigerate the mixture for 10 minutes so that it firms slightly.
Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball. Place it on a baking sheet and repeat with the remaining dough, spacing the blobs of dough about 2 inches (5 cm) apart. If a flatter and somewhat crisper cookie is desired, use the tines of a fork to gently flatten the dough. Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking.
Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges. The cookies will puff a little during baking but will flatten somewhat during cooling. Watch carefully so that the bottoms don’t overbrown. Let the cookies cool completely on the baking sheets on wire racks. If you can, store the cookies in an airtight container.
Recipe Testers' Reviews
We adored these tahini cookies. Seriously, I watched one of our dinner guests eat 4 in a row! The flavor of toasted tahini and almonds with the richness of vanilla and the natural sweetness of honey....swoon. The flavor was amazing—especially for a gluten-free cookie. I didn't find that the cookies spread very much at all; they smelled toasty and delightful while cooking and resembled peanut butter cookies when taken from the oven. Overall, a great recipe. The first time I made these, I used an oven temperature of 375°F. But we all found the cookies to be too dense and not chewy enough once they cooled. So I remade them. And boy what a difference a lower oven temperature made. This time I baked them on the middle rack in a preheated 350°F oven for 8 minutes. Took them out of the oven and let them rest for about 10 minutes. I am munching on one now (and am contemplating a second...)! They are fabulously chewy this time and perfectly cooked. Golden brown on the bottom and super flavorful and the texture of a perfectly baked peanut butter cookie. They are fabulous.
Tahini gives these gluten-free, vegan cookies a depth of flavor not offered by nut butters. Ground sesame seeds are nutty in flavor with a subtle bite. This bite, though wonderfully present, is tempered by the addition of almond flour and raw honey. They’re great paired with a cup of tea or hot coffee or, grabbed on the go, these cookies are a wonderful snack. Since sesame seeds provide a good source of essential vitamins and minerals, they’re almost guilt-free. Raw pistachios were good although I preferred chopped, lightly salted, roasted almonds. The crunch was sensational. The cookies stored well and I actually enjoyed them better after they rested overnight in an airtight container. I preferred the flavor and texture. They were uniformly soft and chewy (but not underbaked) from edge to center and the tahini flavor further mellowed. I stored the cookies in an airtight container. The nuts on top provided the necessary texture contrast that really elevated these cookies.