Cinnamon Tahini Cookies

April 8, 2018
CINNAMON TAHINI COOKIES - INGREDIENTS1/4 cup sesame seeds1/8 teaspoon sea salt1 1/2 cups almond flour1/2 teaspoon baking soda1/3 cup tahini1/3 cup raw manuka honey (I love the Wedderspoon brand)1 tsp vanilla extract1 tsp cinnamon
You guys, I legit cannot stop making things with tahini lately. Just check out my Sesame Tahini Banana Bread and my Sea Salt Tahini Chocolate Chip Cookies, and you will see what I mean. Today I am combining my love of honey and cinnamon with tahini, as well as lots of sesame seeds, and you’ve got yourself the perfect anytime snacking cookie. They are perfectly crispy on the outside, and soft and chewy on the inside, with the perfect cinnamon-y taste! 

So without further ado, get your bowl ready, roll up your sleeves, and LET’S GET RIGHT TO IT. Random thought, but notice how many blogs you visit, only to be greeted on the author’s blog post with their life summary or a day in the life?! There is nothing wrong with that, but I’m over here like JUST GIVE ME THE RECIPE. So here you go, friends!

 

CINNAMON TAHINI COOKIES

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 cookies
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Ingredients

  • 1/4 cup sesame seeds
  • 1/8 tsp sea salt
  • 1 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/3 cup tahini
  • 1/3 cup raw manuka honey (I love the Wedderspoon brand)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350.
  • Line your baking sheet with a Silpat (MY OBSESSION) or a piece of parchment paper.
  • In a medium bowl, whisk together the tahini, honey, and vanilla extract.
  • Next, add the salt, almond flour, baking soda, and cinnamon, and mix together well.
  • Using a spoon or cookie scoop, form cookies.
  • Roll each one in sesame seeds and place onto the baking sheet.
  • Bake for about 8 to 9 minutes, until golden on top. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. These look great!! I’m so into tahini lately so I can’t decide which one of your recipes to try first.. but I think it’s this one or the tahini chocolate chip cookies…
    Also: your introduction made me laugh. I also wonder why I have to scroll through so much unrelated text before getting to the recipe 😄

  2. Will these come out the same if I use raw local honey instead of Manuka? Manuka honey is pricey where I live.

    • Hi Cathy,
      Yes! I would do gluten free flour in the same ratio. Coconut flour is super absorbent, so I’m not sure what the right ratio would be since I haven’t tested it. Let me know how you like them with the gf flour! xoxo