Sesame Tahini Cookies are a chewy, gluten-free delight that showcase the rich, nutty flavor of tahini—a sesame seed paste commonly used in Middle Eastern cuisine. Naturally sweetened with honey and made with almond flour, these cookies are simple to prepare, satisfyingly soft, and coated in toasted sesame seeds for an irresistible finish.

Why You’ll Love This Recipe

Naturally gluten-free
Made with wholesome ingredients
Rich and nutty flavor from tahini
Naturally sweetened with honey
Only 7 simple ingredients
Crisp on the outside, chewy on the inside
No butter or refined sugar
Perfect for tea time or a healthy treat
Freezer-friendly
Easy to make in one bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sesame seeds (preferably toasted)
Almond flour
Baking soda
Sea salt
Honey (or maple syrup for a vegan option)
Tahini
Vanilla extract

Directions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Spread the sesame seeds in a shallow dish or pie plate and set aside.
In a small bowl, whisk together the almond flour, baking soda, and sea salt.
In a large bowl, mix the honey, tahini, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir until a dough forms.
Use a cookie scoop to portion the dough into balls, then roll each one in the sesame seeds.
Flatten each ball into a ¼-inch thick round and place on the prepared baking sheets, about 2 inches apart.
Bake for 8–10 minutes, rotating the pans halfway through, until the bottoms are golden and sesame seeds are slightly toasted.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 9 (makes approximately 16 cookies)
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Variations

Vegan Option: Use maple syrup instead of honey.
Nut-Free: Try sunflower seed butter and coconut flour (texture may vary).
Extra Flavor: Add a pinch of cinnamon or cardamom for warmth.
Chocolate Twist: Drizzle or dip in dark chocolate once cooled.
Less Sweet: Reduce honey/maple syrup by 1–2 tablespoons for a milder flavor.
Smaller Bites: Make mini cookies and reduce bake time to 6–7 minutes.
Oat Flour Substitute: Try oat flour in place of almond flour, though texture will be denser.
Mixed Seeds: Roll in a mix of sesame, chia, and poppy seeds for texture.
Crunchy: Bake 1–2 minutes longer for crisper cookies.
Stuffed: Fill with a dab of date paste before flattening for a Middle Eastern twist.

Storage/Reheating

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 7 days.
Freezing Cookies: Freeze baked cookies in a single layer, then transfer to a sealed bag or container for up to 3 months.
Freezing Dough: Wrap dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before shaping and baking.
Reheating: Warm in a 350°F oven for 5 minutes to refresh texture if desired. Best Tahini Cookies Recipe

FAQs

Can I substitute the tahini with another nut butter?

Yes, you can use almond, cashew, peanut, or sunflower seed butter, but it will change the flavor. Tahini offers a unique nuttiness with a hint of bitterness that makes this cookie special.

Are these cookies vegan?

The original recipe uses honey, which is not considered vegan. Substitute with maple syrup to make them completely plant-based.

Can I use all-purpose flour instead of almond flour?

This recipe is designed for almond flour. Using all-purpose flour would alter the texture significantly and is not recommended.

Why is my dough too dry to roll?

Dry dough may be due to thick tahini or a dry climate. Try adding a bit more tahini or a teaspoon of neutral oil to help the dough bind.

Do I need to toast the sesame seeds?

Toasted sesame seeds provide a deeper flavor, but raw sesame seeds will toast slightly during baking, so either works.

How long do these cookies stay fresh?

Stored properly in an airtight container, they remain fresh for up to 7 days at room temperature or in the fridge.

Can I double or triple the recipe?

Yes, this recipe scales well. Just make sure to mix the dough thoroughly and rotate pans if baking multiple sheets at once.

How do I prevent the cookies from overbaking?

Bake just until the bottoms are golden and the cookies are lightly set. They will continue to firm up as they cool.

Can I add chocolate chips or dried fruit?

Yes, you can fold in a few mini chocolate chips or finely chopped dried fruit, though this will affect the texture and structure.

Do these cookies spread during baking?

Not much. They should be flattened before baking, as they retain their shape in the oven.

Conclusion

These Sesame Tahini Cookies are a delightful blend of healthful ingredients and indulgent flavor. Their unique texture—chewy inside with a crisp sesame-studded exterior—makes them a satisfying treat you can feel good about. Whether you’re looking for a gluten-free dessert, a Middle Eastern twist on a classic, or just a quick cookie fix, this recipe delivers on all fronts.