tahini cookies

5 ingredient almond & tahini cookies (vegan)

17th October 2018

Deliciously moor-ish satisfying cookies that are chewy on the inside (due to the fluid stretchy nature of tahini) and crispy, crumbly on the outside (due to the almond meal).

~the relief and release of autumn

5 ingredient almond & tahini cookies

Makes 12 cookies

Recipe from Cook Republic.

I have written this recipe as-is from the link above, as most people preferred them that way.  My son and I needed more sweet, so the second and third time I baked these –

  • I added 2 Tablespoons(35g) of light brown sugar and found them just right in balancing the bitterness of the tahini.


2 cups/225g almond meal

¾ cup/200g tahini paste

½ cup/130g maple syrup

½ tsp fine rock salt

2 tsp vanilla extract

chopped pistachio, almonds or sesame – to garnish


1.  Preheat the oven to 170C/340F. Line a baking tray with baking paper.

2.  Place the tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 – 15 minutes.

3.  Add the almond meal to the tahini mixture and mix until a rough dough forms. Let sit for a few minutes for the dough to come together.

4.  Roll 2 tablespoons of the dough in the palm of your hand into a ball. (My dough was quite oily due to the runny tahini I used).  Place on the prepared tray and garnish the cookies by gently pressing the nuts or seeds on top with your fingertips. 

5.  Bake in the preheated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing. Cool on wire racks.

to note

  • If wanting to use unrefined brown sugar instead of the maple syrup, dissolve ½ cup sugar in ½ cup hot water and proceed with the recipe or for less sweet, ¼ cup sugar – ¼ cup water.
  • Use a traditional brand of Tahini which is runny and smooth.
  • Almond meal is finely ground almonds. I grind whole almonds in my food processor or vita-mix.

tahini cookies

29th August 2009


This is a new recipe, so quick to make, and so buttery melt in your mouth delicious.  If you are a big fan of Halva, these are the cookies for you!

On returning from Australia, my husband kept raving about these cookies that our good friends, Lior and Noa, had given him to ease the absence of Yasmin and Elijah.  So, having heard how delicious they were, I asked Noa for the recipe and gave so generously…thank you, Noa!

These are the kind of cookies that melt in your mouth but surprise you with a friendly, nutty crunch from the almond. Their crumbly lightness is instantly addictive. Great cookies to make with children as the batter is not messy but smooth and clean to roll into balls.

tahini cookies

Makes approx 20 – 22 cookies


½ cup/100g soft butter

½ cup/100g light blond sugar

½ cup/115g traditional runny tahini

¾ cup/100g white flour

¾ cup/110g whole wheat flour

1 tsp baking powder

20 whole almond, optional


1.  Preheat oven to 170C.  Line 2 baking trays with baking paper.

2.  In a large bowl, use an electric beater or a spoon to mix together the butter and sugar until well combined, then pour in the tahini and combine well.

3.  Add the flours, baking powder and add to the butter, sugar and tahini mixture – combine well, and that’s your cookie dough done.

4.  Pinch off 1 generous tablespoon of dough and roll into small balls approx 20 -25g and place onto the prepared baking tray press down gently (it’s optional to place an almond on each cookie before pressing them down.)  Repeat with the remaining dough.

5.  Bake for 15 mins or until golden, rotating the trays halfway through.  Allow to cool completely and enjoy.


  • Omit the almond and press the rolled balls into granulated sugar before baking.


 Goodness shared by Stacey

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