Tahini Cookies

I have always wondered what to do with tahini, as I find myself having at least half a jar leftover, after making hummus or moutabal (my favourite dips). I have just come back from Oman, where I sampled all kinds of middle eastern dishes (my absolute favourite kind of cuisine – after Indian, of course!), including these cookies and I just had to try my hand at making a batch at home. Having searched around the web, I stumbled across this recipe for honey tahini cookies on the Food and Wine website, which I have followed, but included a few additional spices. I hope you enjoy them as much as I do, and if you are looking for more recipes with tahini, please take a look at the bottom of this page for inspiration.

Tahini Biscuits-1

Tahini Cookies

Tahini Cookies


  • 150g almond flour
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp sea salt
  • 150g honey
  • 125g tahini
  • 1 tsp vanilla extract
  • 1 tsp ground ginger powder
  • 1 tsp toasted fennel seeds, roughly chopped
  • 120g sesame seeds


  1. Preheat the oven 175C and line a baking tray with baking paper
  2. Place the dry ingredients into a medium sized bowl and mix well.
  3. In a separate bowl, add the honey, tahini and vanilla extract, and mix well.
  4. Add the dry ingredients into the bowl with the wet ingredients and knead until you get a soft dough.
  5. Take a small piece of dough (size of a marble) and roll in the palm of your hands until it becomes the shape of a ball. Roll these into a bowl with sesame seeds, and ensure each dough ball is fully coated. Then place these onto the lined baking tray. Flatten each dough ball, so it is the shape of a disc.
  6. Bake for 8 minutes, or until the cookies are just about to turn golden brown.
  7. Remove from the oven and place on a wire rack to cool.
  8. Serve with freshly brewed coffee.
Tahini Biscuits-3

Mtabbal, a smoky aubergine dip, by Little Sunny Kitchen

Herbed cauliflower rice with tahini yoghurt, by Recipes from a Pantry

Tahini Almond cookies by Natural Kitchen Adventures

Sun dried tomatoes hummus by Happiness is Homemade

Date tahini smoothie, by Rough Measures

Homemade hummus, by The Crafty Larder

White chocolate halva flapjacks by Tin and Thyme


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  • Posted June 8, 2015


    Hey Tina I love your photograph and those cookies look yummalicious! I could do with a rather large box of these 😉 would make a great companion with masala chai !

  • Posted June 9, 2015

    Sylvia @ Happiness is homemade

    Cookies look so delicious! Sounds like we have the same problem – I never know what to do with leftover tahini!

  • Posted June 9, 2015

    Jacqueline Meldrum

    i am desperate to try these after seeing the photos, which are gorgeous by the way. I only use it for hummus, but eager to try these. So jealous of you trip. See the green tinge to my skin lol!

  • Posted June 10, 2015


    I have no idea about Omani cuisine, but I love Middle Eastern food. I spent quite a bit of time in Egypt, so know more about that. Your cookies sound delicious and I have bookmarked them.

  • Posted June 15, 2015


    Oh, these cookies really look delicious. I have never heard about baking cookies with tahini. Definitely a great idea. Can’t wait to try your recipe. Thank you so much for sharing it!

    Warm wishes, Amelie 🙂

  • Posted July 20, 2015


    I love this idea – I bet they are so creamy and delicious!

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