Tahini Cookies

I used maple syrup instead of honey and gave them an extra few minutes, turned out great, very sweet and maple-y!

These are one of our favorite snacks. I didn’t change a thing in the recipe. The rich honey taste, combined with the sesame is delightful. Thank you for this gem.

This recipe is great if you recognize it for what it is : It’s a healthier version of a cookie, one that doesnt make you feel 100% guilty because you had cookies for breakfast. If you’re looking for a toll house cookie substitute, you would be disappointed.

Adding raisins was a really good suggestion. Also, instead of forming individual cookies, I spread the entire mixture on a greased cookie sheet and then cut it into individual granola bar like pieces.

It tasted good.. but a bit too sweet .. I would probably cut the honey a bit

Surprisingly yummy! I and two teen girls really like them. The tahini taste was a little off-putting at first but eating the cookies the second day, I didn’t notice it anymore. I did increase the honey to 2/3 cup and add raisins as one reviewer suggested. I oiled the sheets and left the cookies cooling on the sheets for several minutes and they held together fine. We all think they taste like an oatmeal raisin cookie, but they are much healthier.

Delicious cookies! I made these to use up some tahini I had left over from another recipe, and they were great! The only change I made was dried cranberries instead of walnuts.

Awesome lovely recipe. I added some cranberries and it came out perfect and chewy. It is more like a granola bar but I love it the way it is. It was a little sticky trying to roll them into cookie shape, but if you wash your hands and restart with clean hands, it will get easier. Also, use quick cooking oats or the cookie will be too hard.

This is a really nice and easy recipe to make. I found it a tad sweet, so I halved the honey amount, but its a nice quick snack to make and very healthy.

Delicious! Usually we don’t like cookies make with oats. The only changes I made was baking 15 minutes, adding 1/4 dried cranberries since I didn’t have any walnuts?

I can’t get enough of these! I just made them for the third time and it was a double batch. To help the cookies hold together I add a flax “egg”. Three tablespoons hot water and a rounded tablespoon of ground flax seed.

These cookies were delicious and the recipe really allows you to experiment with adding different nuts, dried fruit, chia seeds, etc. I even made them with Swiss style muesli mix instead of oats and was very happy with the result. Will definitely make them again!

I have made these twice. First time didn’t have enough honey and added brown sugar and almond butter. They were crumbly but delicious. Second time I made them per the recipe and they are chewy and delicious. They are not crumbly at all. I cooked one batch on a greased pan and the other on parchment. Parchment worked much better as noted by another reviewer.

These cookies are amazing!! Sweet, soft, delish!! I am looking for more healthy ways of baking for my son who has ADHD, cutting out the preservatives and sugars etc. He loved these cookies.

These are great! I used less honey and sprinkled in about 1/2 to 1 tsp of stevia and drizzled in some warm water to help dissolve it. I also added 1/2 tsp of vanilla and 1/4 tsp of clove….I had some dried apricots on hand so I diced up 6 to 8 of those and threw those in. I was looking for a healthy oatmeal cookie that we could grab in the morning. I also pressed them together well and shaped them into a tiny patty shape to help them hold together better.

Pretty good for a healthier snack. I didn’t have any nuts to put in. The only honey I had was creamed honey with cranberries. I think this added a nice flavor to the cookie. Thick batter but tasty results.

Instead of making this into cookies I crumbled it and baked it on a parchment lined cookie sheet and use it as granola for my yogurt. You can probably add all sorts of nuts and fruit to suit your taste. Watch carefully though because it browns really fast. It will be real crunchy when it cools.

Have made 3 versions: 1. as written – overwhelming honey taste, overly sweet and otherwise insipid. but I liked the idea, so my challenge was to up the flavor. 3 stars 2. swapped 1/2 the amount of Golden Syrup (plus a splash of water for consistency) for the honey; toasted the nuts (sliced almonds); and added grated lemon zest & 3/4 cup dried cherries (be sure to mince them). Really good! 5 stars! 3. Made these for the workplace but was out of honey & syrup, so I used scant 1/2 cup apricot all-fruit spread. Because of the apricot, I left out the cherries. This was VERY well-received at my office. Moist & flavorful. People welcomed the lack of gluten and some of them didn’t believe they were sucrose-free. “So good.” I missed the tangy notes from the cherries and syrup. Co-workers: 5 stars; me: 4 stars I was asked to bring more the next time it’s my turn: I’m thinking a peach spread with powdered or fresh ginger instead of cinnamon would be yum. anyway. . . hth

I subbed raisins for the walnuts. I test baked three and they spread far and burnt badly before 8 minutes. I salvaged them by eating them raw like a no-bake. Tahini is also a strange taste for most Americans and feels odd in a cookie. Almond or peanut butter are good alternatives.

Excellent. As others described, they need to sit out in order to cool, in order to solidify. These cookies were excellent. I, like one other commentator, used 3/4th cup of honey. The taste of tahini was still present but not overpowering. I also added unsweetened cranberries and unsweetened coconut for added deliciousness. This worked out quite well. As others noted, it makes significantly less than 3dozen. I believe it yielded 18 for me.

No one liked these. 🙁