Best 4 Tahini Honey Cookies Recipes

TAHINI HONEY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

THAT FABULOUS TAHINI COOKIE!

Steps:

• Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
• Form crabcake-like patties and place on a greased pan.
• Bake about 10 minutes, or until brown around the edges and soft in the center.

TAHINI COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
• Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

CARAMELISED HONEY AND TAHINI COOKIES

Steps:

• Bring the honey to a boil in a small pan set over a medium-high heat. Boil for 5 mins until it has darkened and smells nutty - don't worry if it looks quite dark, this will add flavour. Whisk briefly, then remove from the heat and carefully whisk in the butter until melted. Transfer to a heatproof bowl and leave to cool.
• Tip both the sugars, tahini, egg and yolk into the bowl with the honey mix, then beat to combine. In a separate bowl, mix the flour and bicarb together, then gradually pour the wet ingredients into the dry and mix until it comes together into a dough. Chill for 3 hrs, or overnight.
• Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the dough into 18 even balls (weigh for accuracy, if you like - they should be around 45g each), and arrange on the trays spaced 5cm apart. Gently press down with the back of a spoon to slightly flatten the tops, then sprinkle over the sea salt flakes and sesame seeds and bake for 10-12 mins.
• Tap the tray on a work surface to slightly flatten the cookies. Leave to cool on the trays for 10 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for up to three days.