Honey Tahini Cookies

Delicious, crumbly / chewy, sweet and a little bitter from the tahini. I recommend adding 1/2 tsp almond extract if you really want to bring out the almond flavor!

Now that I've made these cookies at least five times, I felt like I had to review - these are quick to whip up and the perfect sweet treat. We've taken them as snacks on skiing and hiking trips and they really hit the spot to boost energy after a long day outside, but they fit just as well with an afternoon cup of coffee on a cozy day at home. Love this recipe!

Delicious!!
EVERYONE has loved these. So moist and chewy.
I used date syrup instead of honey. This may be what has led to them being more brown on the bottom then I would like, which was the only non perfect thing about them. So I'm not going to move them from the top rack to the bottom rack.
The second time I made them, I mixed the sesame seeds into the dough, and so added 1/8 cup more tahini and 1/8 cup more date syrup. I think I improved upon perfection! :)

I tried these cookies my friend and my sister made, and they were delicious, so I decided to make them, following everything and the baking instructions as well, and it turned that my cookies looked great from the top, but the bottom was black. So, will try to make them one more time, but I will not follow the baking instructions in this recepie, I will bake them only in the middle rack for 8 minutes or less to avoid having them black at the bottom.

The dough is really crumbly and hard to form into cookie shapes for baking. I feel like the 100% almond flour is a good option if you’re trying to be gluten free, but otherwise tastes too almondy. There are other recipes out there that use regular flour and personally I find these taste much better (and are easier to do!)

I have made these many times and shared the recipe with friends - it is a real winner!! I personally prefer them on the less cooked, more chewy side: if you like them chewy, don't me scared that they seem soft when they come out of the oven, they will firm up and be deliciously chewy! Love them!!

This is probably my favorite cookie recipe of all time (and my family's)! It's super healthy and delicious at the same time -- you can't tell that they're vegan and gluten-free. I like to flatten them with a fork to give them a cute, uniform look. My family also likes to double the baking time to achieve a crispy cookie, but the original 8 minutes is perfect if you like a soft cookie.

My absolute favorite cookies. I can't believe something so delicious is so simple to make!

These may be the best thing I have ever baked or eaten. They are chewy and have that sort of salty sweet thing going for them. Takes minutes to make. I am in love. Of note, the dough is best if hand combined, not mixed in a mixer. I was rushing once and set them in the mixer and the dough "split" and they were terrible. They need a quick stir to combine and that results in the most amazing texture!

OK. Been meaning to make these for months and I finally did. OMG. My all time favorite cookie in the world.So easy. So simple. So quick. So breathtakingly delicious - flavor and texture. The cookie is basically ALL NUT (sesame and almond) with a bit of sugar and vanilla. I believe these are even kosher for Passover. And gluten free. And high protein and low carb. Not that any of that matters. Just the best cookie in the world bar none. I keep a stash in freezer - they defrost quickly. I’ve also made tahini cookies with all purpose flour (WSJ recipe) and those are quite good too but this recipe (with almond flour) is a whole ‘nother level.

ah i see the recipe says to flatten into 1/4 inch rounds. I missed that! next time...

Would these work without the sesame seeds? I know they add fun flavor and texture, but would they bake alright without them?

Sooooo, good. I used potato starch instead of almond flour and added a half stick of butter. Definitely did not make healthier, but they are soooooo good. Good by themselves or with a cheese plate.

These cookies are a little too chewy, I'm not sure why the recipe says they are crispy and chewy because there is absolutely no crisp and I baked them for about 10 minutes instead of 8, at 8 min they still looked raw.

THESE are fantastic! Everyone is loving them. Didn’t take anywhere near as long as stated.

Tasty cookie- nice to have a delicious GF cookie recipe that has great flavor. My picky family loves them and we are not GF, but some friends and extended family are so this is nice. Followed the recipe exactly- used quality ingredients!

Great recipe. I subbed whole wheat pastry four for the almond meal and maple syrup for honey and they came out delicious!