Holiday Honey & Tahini Cookies

I love tahini so much. I usually make my miso dressing with any tahini I have in the house. It’s savory and good on almost anything. I was craving something sweet and was rummaging through the cabinets only to find we didn’t have anything remotely sweet & satisfying. I decided I would bake some peanut butter cookies (easy enough to make in a short amount of time) but we were out of peanut butter AND eggs! So I grabbed some of my tahini stash and whipped up something else. This little cookies don’t call for any eggs so they are essentially vegan if you switch the honey for maple syrup.

  • 2 cups all-purpose flour or GF all purpose flour

  • 1 teaspoon baking powder (make sure it’s fresh otherwise cookies won’t rise!)

  • ½ teaspoon pink Himalayan salt

  • 1 teaspoon cinnamon

  • ¾ cup melted coconut oil

  • ¾ cup coconut sugar

  • 3 tablespoons honey or maple syrup

  • ¾ cup tahini

  • ¼ cup toasted pine nuts (keep to the side to top the cookies)

Instructions:

  • preheat to 350°.

  • Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on low/medium speed, beat coconut oil, sugar, and honey in a large bowl until light and fluffy. Next mix in tahini followed by dry ingredients slowly. Beat in small increment until fully combined. Dough will be slightly sticky.

  • Place pine nuts in a small bowl. Scoop out heaping tablespoons of dough roll into balls ( Use an ice scream scoop for exact size balls. Dip tops of balls in nuts, pressing to adhere, and place, nutty side up, on 2 parchment-lined baking sheets or do 2 separate baking segments. Bake for about 12 minutes. Let cool on baking sheets (cookies will firm as they cool).

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