Easy Tahini Cookies (V)

I’m craving something sweet
But healthy sweet
Something to have with my fresh herb tea
Something quick and yummy
Maybe a cookie?
Definitely a cookie!
Chocolate chip cookie?
No, not again!
Oh wow! these look good
Ooooh, I love tahini cookies!
Let’s look at the ingredient list
Perfect! I have everything!
Almost everything
I don’t have cocoa nibs and chopped pistachios
No bigi, I’ll garnish them with walnuts and coconut flakes,

The inspiration came from a picture on instagram that Sarah B posted. She got the recipe from Cook Republic’s blog. Don’t you love how recipes migrate like living being? Good thing they don’t need a visa 🙂

Easy Tahini Cookies (V)

Melt-in-the-mouth spiced tahini cookies.
Course: Dessert, Sweet
Cuisine: Healthy, Vegan
Diet: Gluten Free, Vegan
Keyword: Cookies, Gluten-Free, Vegan
Servings: 20 cookies
Author: Shelly


  • 2 cups almond flour - not almond meal
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cardamom
  • ½ tsp. sea salt
  • ¾ cup tahini butter - see notes
  • ½ cup pure maple syrup
  • 2 tsp. vanilla extract
  • zest of 1 orange
  • Large coconut flakes or walnuts to garnish


  • Preheat oven to 325°F/170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine the almond flour, cinnamon, cardamom and salt. Set aside.
  • Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over the dry ingredients and stir well to combine. The dough will be thick so you might need to use your hands to finish mixing.
  • Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray. Stub the coconut flakes or press the walnut gently into the dough, or crush and sprinkle over.
  • Bake for 10 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in airtight containers at room temperature for up to a week.


Here in Israel and in other Middle Eastern countries the tahini is very creamy and runny that's because they still use a stone mill to grind the sesame seeds. From experience, I know that tahini butters that you buy in the health food shops in America and Europe are usually thick. So if it's thick I suggest to warm it together with the syrup over low heat to make it more runny.

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