Soft Sesame Tahini Cookies Recipe

Sesame Tahini Cookies recipe is a soft, nutty, and naturally gluten-free cookie you can whip up in under 30 minutes with just a few wholesome ingredients. These cookies are rolled in sesame seeds for a perfectly toasty, golden exterior and are sweetened naturally with honey. If you love Middle Eastern flavors or need a refined sugar-free treat, this one’s for you.

These sesame tahini cookies strike the perfect balance of nutty, sweet, and satisfying. With crisp, golden edges coated in sesame seeds and a soft, chewy middle, they’re just the thing when you want something a little different but still comforting. If you’re into nourishing treats with bold flavor, you might also enjoy my Tahini Date Brownies or these Healthy High Protein Cookies as smart, feel-good dessert options.

Why You’ll Love This Sesame Tahini Cookies Recipe

• Naturally gluten-free. Made with almond flour and no wheat.
• Rich in flavor. Tahini adds depth, nuttiness, and a creamy texture.
• Refined sugar-free. Sweetened with honey for a more wholesome bite.
• One bowl + quick bake. You’ll go from craving to cookie in under 30 minutes.
• Perfect for tea time. These pair beautifully with a hot drink.
• Freezer-friendly. Make ahead and bake later.

Ingredients Needed For Sesame Tahini Cookies

• Sesame seeds. Rolled on the outside, these give the cookies their signature toasted crunch. Toast them lightly for extra flavor.
• Almond flour. Keeps the cookies naturally gluten-free and gives them a tender crumb. Use superfine blanched almond flour for best texture.
• Baking soda. A little goes a long way to give just a bit of lift.
• Salt. Enhances all the earthy, nutty flavors going on here.
• Honey. Naturally, it sweetens the cookies without refined sugar. A mild honey works best so it doesn’t overpower the tahini.
• Tahini. The star of the show. Use a smooth, pourable tahini like Soom or Seed + Mill.
• Vanilla extract. Adds a little warmth and balance to the tahini and honey.

How I Make Sesame Tahini Cookies

(This is a quick overview of how I make Sesame Tahini Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven. Set it to 350°F and line two baking sheets with parchment paper.
2. Toast your sesame seeds. Spread them in a shallow plate or pie dish. Toasting boosts flavor but is optional.
3. Mix dry ingredients. In a small bowl, whisk together almond flour, baking soda, and salt.
4. Stir wet ingredients. In a separate large bowl, mix the tahini, honey, and vanilla extract until smooth.
5. Combine everything. Add the dry mix to the wet ingredients and stir until a soft dough forms.
6. Shape and roll. Scoop dough into balls (about 1 tablespoon each), roll in sesame seeds and flatten slightly into discs.
7. Bake. Place on the prepared sheets 2 inches apart. Bake for 8 minutes, rotating pans halfway through.
8. Cool completely. Let them rest on the tray before transferring to a wire rack.

Sesame Tahini Cookies Recipe Variations and Substitutions

• Maple tahini twist. Swap the honey with pure maple syrup for a smoother flavor and to make them vegan.
• Coconut flair. Add a few tablespoons of shredded coconut to the dough for a little chew and sweetness.
• Spiced version. Mix in a pinch of cinnamon, cardamom, or even ginger to bring cozy, spiced undertones.
• Nut-free option. Use oat flour instead of almond flour. The texture will be more rustic but still delicious.
• Extra sesame crunch. Stir a tablespoon of sesame seeds directly into the dough before rolling.
• Chocolate lovers’ upgrade. Add mini dark chocolate chips or drizzle with melted chocolate for a sweet finish.
• Orange blossom boost. A few drops of orange blossom water add beautiful floral notes that pair naturally with tahini and honey.

Storing / Freezing Sesame Tahini Cookies

• Room temperature. Store cooled cookies in an airtight container at room temp for 4–5 days.
• Refrigerator. Keep them in the fridge up to 10 days for an extra chewy texture.
• Freezing baked cookies. Freeze fully cooled cookies in a single layer, then transfer to a zip-top bag. They’ll keep for 2 months.
• Freezing the dough. Scoop dough balls, roll in sesame seeds, and freeze flat. Bake straight from frozen with 1–2 extra minutes.

How to Pack Sesame Tahini Cookies for Work and School

These cookies are sturdy and travel-friendly, making them a great option for packed lunches or busy mornings. Here’s how I like to bring them on the go:

• Let them cool fully. This keeps the texture just right and prevents sticking.
• Use parchment between layers. Especially if packing more than one in a container.
• Wrap individually. Great for tossing in lunchboxes or bags.
• Pair with fruit or tea. Makes a balanced midday pick-me-up.

These cookies are a thoughtful, nourishing treat to keep you going throughout your day—without the sugar crash.

FAQs About Sesame Tahini Cookies

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