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.
Servings: 2 -1/2 to 3 dozen cookies
Equipment
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.
Nutrition
Serving: 1 | Calories: 205kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 58mg | Fiber: 1g | Sugar: 6g
