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  • Liz Hoobchaak

Honey Tahini Cookies

There is a Greek dessert called Halva that my family loves. It essentially is two ingredients: honey and tahini. I decided to make this dessert in a cookie form and it turned out great!

Tahini comes from sesame seeds which is a great form of plant based calcium and protein. It is a staple of Mediterranean cuisine and offers numerous health benefits so you can feel good about eating these cookies.

These cookies are sweet, nutty, chewy and oh so good! And they look pretty topped with sesame seeds. The best part is they are really easy with only a handful of ingredients.

For those with active IBD or who are sensitive to seeds, you can simply omit the sesame seeds and these still turn out great.


1/3 cup honey

1/3 cup tahini

1 tsp vanilla extract

2 cups almond flour

1/2 tsp baking soda

1/2 tsp salt

3 tbsp sesame seeds for rolling


  1. Preheat oven to 350F.

  2. Line two baking trays with parchment paper. Pour sesame seeds onto a plate.

  3. Mix honey, tahini and vanilla in a bowl.

  4. Add almond flour, baking soda and salt. Mix thoroughly.

  5. Scoop the dough into balls. Roll the balls in the sesame seeds then slightly flatten them while placing them on the tray. Leave 1 inch of space between the cookies as they will slightly expand while baking.

  6. Bake for 10 minutes. Let cool before serving. Enjoy!

This recipe yields 2 dozen cookies.

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