This post may contain affiliate links. Thank you for your support.
These healthy tahini almond flour cookies will satisfy any sweet tooth without refined sugar, gluten, butter, or oil. You won’t believe how sweet they taste with just a touch of raw honey.
These easy-to-make tahini almond flour cookies will be a delightful discovery if you’ve been limiting things like granulated sugar, gluten, and packaged foods, or if you’ve been on a low-acid diet that requires you to avoid all these things and more. The natural sweetness of almond flour and tahini is enhanced by just a touch of raw honey, and you’ll be surprised at what a truly sweet, indulgent cookie this healthy combination of ingredients can make. After discovering how delectable banana bread can be when it’s made with almond flour and honey, I set out to find a basic cookie using these ingredients to add to my new healthy baking bag of tricks. These are the perfect afternoon treat with a warm beverage on a chilly spring day.
Ingredients Needed for the Almond Flour Cookies
For the recipe, you’ll need:
- Tahini
- Super-fine almond flour
- Baking soda
- Coarse sea salt
- Raw honey
- Eggs or a plant-based substitute
- Vanilla extract
If you have a bit of experience with healthy baking recipes, you may already have all these ingredients in your pantry. I love it when I discover a new recipe, and I happen to have everything I need in the house, so I can make it right away. 🙂
Bake cookies everyone will love: Irresistible Peanut Butter Cookies With Chocolate Chips
Method for Preparing the Cookies With Tahini and Almond Flour
Start out by combining the almond flour, baking soda, and salt in a medium bowl, whisking all the ingredients together and breaking up any clumps.
In a large mixing bowl or the bowl of a stand-mixer, combine the tahini and honey and mix them together until you have a smooth, even consistency. Add the egg and the teaspoon of vanilla, and stir to bring everything together.
Slowly whisk the flour mixture into the wet ingredients a little at a time. Keep mixing the dry ingredients into the wet until a sticky cookie dough comes together. Refrigerate the dough for about 10 minutes to reduce the stickiness and allow the flour to absorb some of the liquid.
Scoop the dough out with a small cookie scoop and place the cookie dough balls on a Silpat or parchment-lined baking sheet, leaving a little room for the cookies to spread out. These cookies will melt down and flatten slightly during baking, but still maintain a good amount of height and chewy texture.
Must-try cookies for your next dessert tray: Cardamom Fig Thumbprint Cookies
Bake the cookies for about 12-14 minutes, rotating your cookie sheet halfway through the baking time, until the cookies are lightly browned, then transfer to a wire rack. Allow the cookies to cool completely on the wire cooling rack, then store them in an airtight container in the refrigerator or freeze them for a longer storage time.
Another favorite comforting recipe: Brown-Sugar Oatmeal Muffins
Tahini Cookie Variations
These cookies open the door for all different types of creative add-ins, since they’re such a simple, basic sweet. Even if you stick to strictly healthful additions, you can still create something really beautiful and decadent, worthy of any dessert table.
These would make a wonderfully chewy, dense chocolate chip cookie with the addition of a few coarsely chopped, semi-sweet chocolate chunks. You could also try carob chips if chocolate is off the menu for you right now.
I think these would make a perfect fruit and nut cookie with dried raisins, cranberries, or chopped dried apricots, along with almond slices, pecan pieces, or walnuts.
A melted chocolate drizzle, along with a sprinkling of chopped pecans, would also be delicious and make for a stunning presentation.
I’d love to try a version of this gluten free cookie recipe made with coconut flour next, so I’ll let you know how those work out!
Try next: Honey Banana Bread With Almond Flour
Here’s the full printable recipe! Refer to this on your phone or iPad, or print it out for your recipe binder.
These healthy tahini almond flour cookies will satisfy any sweet tooth without refined sugar, gluten, butter, or oil. You won't believe how sweet they taste with just a touch of raw honey.
- 1 1/2 cups Almond flour
- 1/2 tsp Baking soda
- 1/2 tsp Coarse sea salt
- 1/2 cup Tahini
- 1/4 cup Raw Honey
- 1 Egg or a plant-based substitute
- 1 tsp Vanilla extract
-
Preheat the oven to 350°. In a medium bowl, combine the almond flour, baking soda, and salt. Break up any clumps and set aside.
-
In a large mixing bowl or the bowl of a stand mixer, cream together the honey and the tahini. Add the egg and vanilla and continue mixing until you have a smooth consistency.
-
Slowly add the dry ingredients to the wet ingredients, a little at a time, and mix until a sticky cookie dough forms.
-
Refrigerate the dough for ten minutes to allow it to become less sticky and easier to work with.
-
Using a small cookie scoop. Scoop the dough out onto a Silpat or parchment-lined baking sheet, leaving a small amount of space for spreading.
-
Bake for about 12-14 minutes or until the cookies are lightly browned. Transfer the cookies to a wire rack to cool, then refrigerate for up to three days, or freeze them for longer storage.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.