Tahini & Honey Cookies
This recipe is a bit of an oldie—I first published it back in 2017—but I think it’s still a winner. That said, you’ll probably want to enjoy the taste of tahini to love these. If not, you can easily swap it for peanut butter or almond butter instead.
I adore recipes that are simple and fuss-free, and this one ticks the box. You can mix, bake, and cool these cookies in less than 20 minutes—my kind of baking.
Between the nuts and the honey, these cookies are energy-dense. If weight loss is your focus, just be mindful of portions and your activity levels. That said, they offer far more nourishment than your average cookie.
They also make a great after-school snack for kids at home (though the nuts mean they’re not ideal for school lunchboxes).
These are naturally gluten free and vegan.
Makes 10 small cookies
Ingredients
1/3 cup tahini
1/4 cup honey or rice malt syrup
1 1/2 cups ground nuts (e.g. almonds, cashews)
1/2 tsp baking powder
1/2 tsp vanilla essence
Method
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
In a bowl, combine all ingredients and mix until a dough forms.
Roll the mixture into small balls and place on the prepared tray, leaving space between each.
Bake for 8 minutes, or until lightly golden brown.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
