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+ servings

Honey and tahini cookies

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Middle Eastern
Servings 20 large cookies


  • 150 g almond flour
  • ½ teaspoon baking soda
  • 75 g tahini
  • 110 g honey or half maple syrup and half agave syrup, for the vegan version
  • a few drops of vanilla extract
  • 75 g sesame seeds


  • Prepare a deep dish with sesame seeds, preheat the oven to 180°C and line a baking tray with some parchment paper.
  • In a bowl, mix the almond flour and baking soda; in a second bowl, mix the tahini, honey and vanilla. Combine the liquid ingredients with the dry ingredients, and mix with a spoon or with your hands.
  • Form little balls with the dough obtained and roll into the plate with the sesame seeds, until each ball is completely covered with sesame seeds. I made about twenty large cookies because my little dough balls were 25 g each. If you reduce the size of the dough balls, you will obviously get smaller sized cookies.
  • Place the balls on the baking tray, taking into account the fact that they will spread a lot while baking, and gently press them with the bottom of a glass or with the palm of your hand until they become rounds of about ½ cm thick.
  • Bake the cookies in the preheated oven for about ten minutes. If you take the baking tray out of the oven after 8 to 10 minutes of baking, the cookies will be ready but chewy (we like them like that!); if you lengthen the baking time, up to 12 minutes, you will get crunchier cookies.
Have you tried this recipe?Tag @labna on Instagram and show us the result!