Why You’ll Love This Sesame Tahini Honey Cookies

• Unforgettable Flavor & Texture. The combination of rich tahini and sweet honey creates a complex, toasty flavor that’s far more interesting than your average cookie. You get that perfect chewy-middle-and-crispy-edge situation that is just pure cookie bliss.
• Incredibly Simple to Make. Honestly, this is a one-bowl wonder. There’s no creaming butter and sugar for ages, no chilling the dough (unless it’s a really hot day), and the whole process from start to finish is wonderfully straightforward. It’s the kind of recipe you can whip up on a whim.
• Naturally Wholesome(ish). While they’re definitely a treat, these cookies feel a bit more grounded. Tahini brings healthy fats, honey is a natural sweetener, and the whole wheat flour adds a subtle nuttiness and fiber. It’s a treat you can feel good about enjoying.
• Perfect for Gifting or Sharing. These cookies have a unique, sophisticated taste that makes them a fantastic homemade gift. Pack them in a cute box or tin—they travel well and are always a delightful surprise for friends and family.

Ingredients & Tools

• 160 g (¾ cup) well-stirred tahini
• 120 ml (½ cup) honey
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 120 g (1 cup) whole wheat pastry flour or all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 3 tbsp white sesame seeds, for rolling
• 1 tbsp black sesame seeds, for rolling (optional, for looks!)

Tools: 1 large mixing bowl, a whisk, a spatula, a baking sheet, parchment paper, a small bowl for sesame seeds, and a cooling rack.

The quality of your tahini really matters here—look for one that’s runny and smooth, not dry or bitter. A good tahini should taste delicious straight from the jar. And don’t skip the step of rolling the dough balls in sesame seeds; it adds a wonderful crunch and makes them look so professional!

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

Before You Start: Tips & Ingredient Notes

• Your Tahini is Key. Before you measure, you must stir your tahini jar vigorously until it’s completely homogenous and pourable. If the oil has separated and the paste at the bottom is hard, it can lead to dry, crumbly cookies. A good, well-stirred tahini is the foundation of this recipe.
• To Chill or Not to Chill? This dough is typically scoopable right away. However, if your kitchen is very warm or the dough feels overly soft and sticky, a 20-30 minute chill in the fridge will make it easier to handle. It’s a judgment call, but don’t be afraid to chill it if needed.
• Measuring Flour Correctly. The easiest way to get the right amount of flour is to use a kitchen scale. If you’re using cups, fluff the flour in the bag, spoon it lightly into the measuring cup, and level it off with a knife. Don’t scoop directly from the bag—this packs in too much flour and can make the cookies dry.
• The Honey Factor. The type of honey you use will influence the flavor. A wildflower or clover honey is lovely and mild. A stronger, darker honey like buckwheat will give a more robust, almost molasses-like note. Both are delicious, so use what you love!

How to Make Sesame Tahini Honey Cookies

Serving Suggestions

Complementary Dishes

• A bowl of vanilla bean Greek yogurt with fresh berries — The cool, creamy tang of the yogurt is a fantastic contrast to the warm, nutty cookies, making for a delightful breakfast or light dessert.
• A simple cup of chai tea or masala chai — The warm spices in the chai—cinnamon, cardamom, ginger—echo the toasty notes in the tahini and create a really cozy, aromatic pairing.

Drinks

• A glass of cold oat milk or almond milk — The simplicity of a cold plant-based milk is a classic, comforting pairing that lets the cookie’s flavor take center stage.
• A cup of strong black coffee — The bitterness of the coffee cuts through the sweetness of the honey and complements the deep, savory notes of the tahini perfectly. It’s a match made in heaven.

Something Sweet

• A small dish of halva or date bars — Double down on the sesame theme! Serving these cookies with a piece of halva or a chewy date bar creates a Middle Eastern-inspired dessert platter that’s incredibly satisfying.
• A scoop of vanilla ice cream, sandwiched between two cookies — For the ultimate treat, make an ice cream sandwich. The warm cookie will slightly melt the ice cream, and the combination of temperatures and textures is absolutely divine.

Top Mistakes to Avoid

• Mistake: Not stirring the tahini properly. This is the number one reason these cookies can fail. If the oil and paste aren’t fully integrated, your dough will be oily and your cookies won’t have the right structure. Stir until it’s completely uniform!
• Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look fully set in the center, they’ll be dry and crunchy once cooled. Pull them out when the edges are golden and the centers are still soft.
• Mistake: Using a cold egg. A cold egg can cause the tahini-honey mixture to seize up or become grainy. Taking five minutes to let your egg come to room temperature ensures a smooth, emulsified batter.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing. Overworking the dough can develop the gluten in the flour, leading to tougher, less tender cookies. A few streaks of flour are better than overmixing.

Expert Tips

• Tip: Toast your sesame seeds for a deeper flavor. Before rolling the dough balls, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. This amplifies their nutty flavor and adds an incredible aroma to the finished cookies.
• Tip: Use a cookie scoop for uniformity. A small (1.5 tablespoon) cookie scoop isn’t just for convenience—it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more burnt little ones and undercooked big ones!
• Tip: Flatten the dough balls consistently. When you press with the fork, try to get them all to a similar thickness. This, combined with uniform sizing, is the secret to a perfectly baked batch where every single cookie is a winner.
• Tip: Let them cool completely for the best texture. I know it’s tempting, but patience is a virtue here. The cookies need that cooling time to set up and achieve their signature chewy texture. They taste even better the next day, as the flavors have more time to meld.

FAQs

Can I use all-purpose flour instead of whole wheat pastry flour?
Absolutely! All-purpose flour works perfectly here and will yield a slightly lighter, more traditional cookie texture. Whole wheat pastry flour adds a lovely nuttiness and a bit more heartiness, but it’s not a deal-breaker if you don’t have it. The swap is 1:1 by weight. If you’re using cups, just remember to measure correctly to avoid dry cookies.

My dough is really sticky and hard to roll. What should I do?
This usually happens if your tahini was particularly runny or your kitchen is warm. Don’t panic! Just pop the bowl of dough into the refrigerator for 20-30 minutes. This will firm up the fats and make the dough much easier to handle. You can also lightly wet your hands with cold water to prevent sticking when rolling the balls.

Can I make these cookies vegan?
You can certainly try! A common substitution for the egg is a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). However, I’ll be honest, the egg provides structure and richness, so the texture will be different—likely more crumbly and dense. It’s worth an experiment if you’re vegan, but the original version with the egg is the tested-and-true favorite.

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 5 days. Honestly, I think they taste even better on day two. The flavors really settle in. You can also freeze the baked cookies for up to 3 months. Just thaw at room temperature when you’re ready for one.

Can I use maple syrup instead of honey?
Yes, maple syrup is a great vegan alternative. The flavor profile will shift—you’ll get more of that distinct maple taste, which pairs wonderfully with tahini. The cookies might spread a tiny bit more and be slightly less chewy, but they will still be absolutely delicious. It’s a solid swap!