Why You’ll Love These Almond Tahini Cookies

• Unforgettable Nutty Flavour. The combination of toasted almonds and rich, savoury tahini creates a depth of flavour that’s far more interesting than your average cookie. It’s complex without being complicated.
• Incredibly Easy to Make. Honestly, this is a one-bowl situation. No creaming butter and sugar for ages, no fancy techniques. You just mix everything together until a dough forms—it’s practically foolproof.
• The Perfect Texture. We’re aiming for a cookie that’s crisp on the outside with a wonderfully soft and chewy middle. The tahini adds a unique fudginess that is just so addictive.
• Naturally Dairy-Free. Since we’re using tahini and oil as the fat, these cookies happen to be dairy-free, making them a fantastic option for sharing with friends who have dietary restrictions (though I promise, no one will feel like they’re missing out).

Ingredients & Tools

• 150 g (1 ¼ cups) almond flour
• 60 g (½ cup) all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 120 g (½ cup) well-stirred tahini
• 100 g (½ cup) light brown sugar
• 1 large egg, at room temperature
• 2 tbsp neutral oil (like avocado or grapeseed)
• 1 tsp vanilla extract
• 50 g (½ cup) flaked almonds, for topping

Tools: A medium mixing bowl, a whisk, a spatula, a baking sheet, and parchment paper.

You’ll notice the ingredient list is pretty straightforward, but the quality of your tahini really makes a difference here. Look for one that’s runny and smooth, with a pleasant aroma—it’s the heart of the cookie! And don’t skip the flaked almonds on top; they add a wonderful crunch and look so pretty.

Serves: Makes 12 cookies | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Stir Your Tahini! This is the most important step. Tahini naturally separates, with oil rising to the top. You need to stir it vigorously in its jar until it’s completely smooth and pourable. This ensures even distribution and the right cookie texture.
• Why Room Temperature Egg? A cold egg can cause the tahini to seize up a little, making the dough harder to mix. Taking five minutes to let your egg sit on the counter makes for a much smoother, more cohesive batter.
• Measuring the Flours. For the most accurate results, spoon your flours into the measuring cups and level them off with a knife. Scooping directly from the bag can pack in too much flour, leading to a drier cookie.
• Don’t Overmix the Dough. Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing can develop the gluten in the all-purpose flour and make the cookies tough instead of tender.

How to Make Almond Tahini Cookies

Serving Suggestions

Complementary Dishes

• A bowl of fresh fruit salad — The bright, juicy acidity of oranges or berries cuts through the rich, nutty flavour of the cookies beautifully, creating a lovely balance.
• A small plate of sharp cheeses — The savoury, salty punch of an aged cheddar or a crumbly feta creates an unexpectedly delicious contrast to the sweet, sesame notes.

Drinks

• Strong black coffee — The bitterness of a good espresso or French press coffee is the ultimate partner for these sweet, nutty cookies, making for a sophisticated afternoon treat.
• A glass of cold oat milk — The creaminess of oat milk complements the nuttiness perfectly, and its slight sweetness makes it a wonderfully comforting pairing.

Something Sweet

• A drizzle of dark chocolate — Melting a few squares of high-quality dark chocolate and drizzling it over the cooled cookies elevates them into a decadent, dessert-worthy offering.
• A scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for an incredible, textural dessert that’s impossible to resist.

Top Mistakes to Avoid

• Mistake: Using separated, un-stirred tahini. If you just scoop the thick paste from the bottom of the jar, your dough will be dry and crumbly, and you’ll miss out on that deep, uniform tahini flavour. I’ve messed this up before, and the difference is huge.
• Mistake: Overbaking the cookies. It’s so easy to think they need more time because the centres look soft. But trust the process! Taking them out when the edges are golden is crucial for that soft, chewy centre. Overbaked cookies will be dry and crunchy throughout.
• Mistake: Skipping the cooling time on the baking sheet. If you try to move the cookies immediately from the tray, they will likely fall apart. They need those few minutes on the hot pan to set their structure properly.
• Mistake: Packing the almond flour. Almond flour is naturally more dense than wheat flour. If you pack it into the measuring cup, you’ll end up with a dry, dense dough that doesn’t spread properly.

Expert Tips

• Tip: Toast your flaked almonds. For an even deeper nutty flavour, spread the flaked almonds for the topping on a small baking sheet and toast them in the oven for 4-5 minutes at 175°C (350°F) before pressing them into the cookie dough. Let them cool slightly first. It’s a simple step with a big payoff.
• Tip: Chill the dough for a thicker cookie. If you prefer a slightly thicker, cakier cookie, cover the bowl of dough and chill it in the refrigerator for 30 minutes before scooping and baking. This prevents them from spreading quite as much.
• Tip: Add a pinch of spice. A quarter teaspoon of ground cardamom or cinnamon mixed into the dry ingredients adds a lovely warm note that complements the tahini and almonds beautifully.
• Tip: Make them uniform. Using a cookie scoop isn’t just for neatness; it ensures all your cookies bake at the same rate. No more burnt small ones and undercooked large ones!

FAQs

Can I make these cookies gluten-free?
Absolutely! You can easily replace the 60g (½ cup) of all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps bind the cookies together in place of gluten. The texture will be nearly identical—still soft and chewy.

My dough is really sticky and hard to handle. What did I do wrong?
This usually happens if the tahini was particularly runny or if the flour was measured a little light. Don’t worry! Instead of trying to roll the dough with your hands, just use two spoons to drop rough mounds onto the baking sheet. They will smooth out as they bake. You can also pop the bowl in the fridge for 15 minutes to firm the dough up slightly.

How should I store these cookies, and how long do they keep?
Store them in an airtight container at room temperature. They’ll stay fresh and delicious for up to 4 days. The texture is best on the first day, but they’re still very good after that. You can also freeze the baked and cooled cookies for up to 2 months—just thaw at room temperature when you’re ready for one.

Can I use honey or maple syrup instead of brown sugar?
You can, but it will change the texture significantly. Liquid sweeteners like honey will make the cookies spread more and become much denser and chewier. If you want to try it, use ⅓ cup of liquid sweetener and reduce the oil to 1 tablespoon. The flavour will be great, but expect a different, more bendy cookie.

Why did my cookies turn out flat and greasy?
This is typically a sign that your baking soda might be old and has lost its potency. Baking soda is essential for lift. Another possibility is that the dough was too warm when it went into the oven. If your kitchen is very warm, a quick 15-minute chill of the shaped dough on the baking sheet can help them hold their shape better.