Honey Tahini Cookies

There is no refined sugar in these cookies. Soft, chewy tahini cookies sweetened with honey for the win. Bake these cookies at a lower temperature and make sure you don't bake them too long or they won't be soft and chewy.

4.50 from 22 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: -1/2 to 3 dozen cookies

Calories: 205kcal

Author: Dahn Boquist

Ingredients

3/4 cup tahini
3/4 cup honey
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Instructions

Heat oven to 325°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
Combine the tahini, honey, egg, and vanilla extract until well blended.
Sift the flour, baking soda, baking powder and salt over the tahini mixture and stir until you get a thick dough.
Scoop 1-1/2 tablespoon balls of dough and place on the baking sheets. Leave approximately 1-1/2 inches between the dough balls.
Use the back of a fork or your fingers to flatten the balls of dough then place them in the oven.
Bake for 9 to 11 minutes until the edges look set. The center of the cookies should look slightly under-baked but they will continue to bake when you remove them from the oven.
Let the cookies cool on the baking sheet. They will finish baking as the pan cools.

Notes

Choose tahini that tastes good right out of the jar. If your tahini is bitter then the cookies will be bitter. Not all brands taste the same.
The oven temperature needs to be at 325°F to prevent the honey from burning while the cookies bake. If your oven runs hot then you may need to bump the temperature down a bit more.

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