Sesame Tahini Cookies

5 from 266 votes

Sesame Tahini Cookies are chewy delicious gluten-free cookies with a Middle Eastern flavor. Instead of butter, tahini paste is used to add a rich nutty taste

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If you’ve tried my Tahini Chocolate Chip Cookies, then you’re going to love these Sesame Tahini Cookies that also uses tahini instead of butter. Tahini is a sesame seed paste often used in Middle Eastern cooking and baking. It adds a creamy, savory taste to the cookies, that balances beautifully with the honey. And the best part is you only need a handful of ingredients!

Honey Tahini Cookies covered with sesame seeds

They are like Middle Eastern version of my peanut butter cookies. These honey tahini cookies are perfect for parties and make for great snacking! And my favorite thing about them is you can actually taste the dough while making them since it’s mostly made with almond flour, honey and tahini.

What is tahini?

Tahini is a condiment that is made by grinding toasted, hulled sesame seeds to create a creamy, smooth spread. It’s a similar process to making peanut butter. Once it’s in paste form, it has an earthy and nutty flavor, but more slightly more bitter than nut butters. It’s a popular ingredient in Middle Eastern and Eastern Mediterranean dishes.

Cookies made with almond flour

These sesame tahini cookies are made with Almond flour instead of all purpose. Almond flour is also known as almond meal, and it is made from finely ground almonds. It is widely available at health food stores.

How to make honey tahini cookies

In a small bowl, whisk the dry ingredients together, and mix the wet ingredients together in another bowl. Add the dry ingredients to the wet and stir well until the mixture becomes dough-like. Roll the dough into balls. I use a spring-loaded cookie scoop so they are are evenly sized.

Process shots to show how to make the cookies

Now you’re ready to roll the dough in the sesame seeds. I prefer using toasted sesame seeds for best flavor, but you can use regular sesame seeds as well since they will be getting toasted in the oven as well.

Process shots to show the dough getting rolled in sesame seeds

You should be able to make about 9 balls all together. Place them on a baking sheet lined with parchment paper and flatten them out slightly. These sesame tahini cookies will expand slightly when baked, but not by much.

The cookies on baking sheet with parchment paper before baking in the oven

They only need 8-10 minutes in the oven. You’ll know they’re done when the dough becomes golden brown and the sesame seeds darken.

Tips for making sesame tahini cookies

  1. Use high quality ingredients. Aside from the salt, baking powder and vanilla extract, there are really only 4 ingredients and so it’s important that you use high quality ingredients that have no fillers. Instead look for single-ingredients type of products.
  2. Make the tahini cookies vegan by substitute the honey for maple syrup. It will slightly affect the taste and texture but the cookies will still turn out chewy and delicious.
  3. Allow the cookies five minutes to finish cooking on the baking tray. Once you remove them from the oven, they may still look soft and slightly undercooked. But they will firm up once they cool.
Bite taken out of one of the cookies to show the consistency

Frequently asked questions

How long do these sesame tahini cookies last?

Once the cookies have cooled to room temperature, transfer them to an air tight container and they will keep for up to 7 days. You can keep them at room temperature or in the fridge.

You can also make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form, roll them in sesame seeds and bake the cookies.

Can you freeze tahini cookies?

You can freeze the baked sesame tahini cookies for up to 3 months. Next, you’ll want to place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.

What can I replace the tahini with?

Tahini paste gives these cookies a very slight hint of bitterness which makes them so tasty! However, if you can’t find tahini, you can substitute it with another nut butter such as cashew, almond or peanut or sunflower seed butter works well too. The taste of the cookies will be affected, so use tahini if you can!

More recipes with tahini

Small bowl of honey tahini cookies

The whole family will love these delicious, gluten-free cookies. They are chewy on inside and crisp on outside, just how cookies should be! So quick and easy to make too – you have to make a batch!

If you make this feel good  Sesame Tahini Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sesame Tahini Cookies

Sesame Tahini Cookies are chewy delicious gluten-free cookies with a Middle Eastern flavor. Instead of butter, tahini paste is used to add a rich nutty taste
5 from 266 votes
Servings 16
Course Snacks
Calories 138
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes




  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.
  • In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
  • Using a spring-loaded cookie scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
  • Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.


Recipe: This recipe is adapted from Food and Wine
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
  • To make it vegan, substitute the honey with maple syrup.
  • Instead of almond flour, you could try oat flour, although I haven’t tried it myself. 


Calories: 138kcal, Carbohydrates: 10g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Sodium: 73mg, Potassium: 49mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Arabic
Course: Snacks

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  1. I am so excited about these! I was just wondering about the tahini. In your description, you explain tahini as toasted. In your link for tahini in your recipe, however, the brand is for untoasted. They have very different flavors. I was wondering which one you suggest? Thanks!

    1. Sorry about that, it was my understanding that tahini is always “toasted or roasted” which is how it’s made. I think it’s possible the brand I linked it toasted but it’s not mentioned in their ingredients. I still highly recommend that brand because it has a great texture and consistency, but you can also use this one:

  2. These are so incredibly good!!!! I’ve made 3 batches in a week. I did sub 1/2 cup of almond flour for tapioca starch as I didn’t have quite enough almond flour, and it worked great. I also tried the last batch without sesame seeds added, but instead added half a cup of dark chocolate chips. They’re like extra flavourful, salty sweet gluten free chocolate chip cookies……I’m pretty sure this is how we do chocolate chip cookies at our place from now on.

  3. Thank you very much for this gorgeous recipe. Bake these cookies several times and every single person loved them.
    Recently when I bake with fresh and good quality as always, I don’t know why my cookies have cracks on tip side !!!
    Can you help what can I do to ??
    Many Thanks

    1. Yay, so glad you enjoyed them! It’s possible that the tahini you’re using is dried out a little bit so if it doesn’t have as much fat in it, you may notice some cracks after it bakes.

  4. Hi, thank you for this beautiful recipe! Just wondering what the final texture should be (dry , very moist)? I converted everything to grams and think this has resulted in a too wet texture. Thank you!!

    1. Hi Summer! I am sorry the cookies didn’t turn out how you expected. The texture of the cookie is pretty soft, like biting into a soft breakfast cereal bar. That being said, it shouldn’t be wet, especially after baking. I’ve never made this recipe using grams, so I am unsure what the exact measurements would be. I hope you try them again and they turn out this time!

  5. I can never forgive you for the impact that these cookies are going to have on my life. I was interested in sesame (my Sittay/grandmother thought she was Lebanese until the Maronites and French drew the borders of Lebanon after WW1 a bit further south to keep out the high Orthodox Christian population north of Taraboulas) and almonds as good foods for my heart, but now the cookies just sit there being eaten by me, one after the other. I hope that the positive benefits outweigh the sheer quantity that I am making and eating (all with organic tahini/almonds/sesame).

  6. These were so delicious! I added just a sprinkle of cayenne pepper to the dry ingredients and for my taste it was great. I never cooked with tahini before. Thank you.

  7. Any issue with substituting honey or maple syrup with sweeteners such as erythritol, monk fruit, stevia powder? Is the liquid part of the honey important to the recipe? Thks

  8. These were so good, and very interesting to try. This was my first time using almond flour. I’ve never tried tahini before, either! I didn’t have quite enough honey, so I added about 2 tablespoons butter, which is fine because I don’t really care about the vegan factor. Thanks for all of your great recipes, once again.

    1. Thank you so much! I’m so glad you were able to try some new ingredients and enjoyed. Hope you continue to love the recipes!

  9. WOWZA! Almost too good and easy! Made as written. Love these vegan cookies that taste so special and unique. my yield was just over 2 dozen. I rolled then flattened to about a 1/4″ and they were a nice size. Great straight out of the oven or wrapped overnight. Thank you for this recipe – Jennifer Vigo MS, RDN

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