Gluten Free Honey Tahini Cookies (Paleo, Egg Free)

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These honey tahini cookies are thin and crispy with a sweet tahini flavor and chunks of chocolate in every bite. They are made with tahini and coconut flour, sweetened with honey and loaded with chocolate. This tahini cookie recipe is gluten free, egg free and paleo friendly.

Tahini entered my life nearly a decade ago, and boy has it been a game changer! It's one of my favorite baking ingredients. I use it in breads, brownies, muffins, cookies and even drizzle it over my salads.

I absolutely love tahini's earthy, slightly bitter taste and smooth, creamy texture. It pairs well with sweet AND savory dishes. Yep, totally in love with tahini.

These sesame honey cookies satisfy every bit of my tahini obsession. They are thin and crispy with a sweet tahini flavor and loaded with chunks of dark chocolate. My whole family loves them - even those not crazy for tahini 😉

Why You'll Love these Honey Tahini Cookies

gluten free and grain free - made with coconut flour and tahini
egg free - these cookies don't require any eggs, making them perfect for anyone with an egg allergy or intolerance
paleo friendly - made with simple, minimally processed ingredients
no chill - the dough doesn't require any chilling (Yay!)
easy to make - a simple, one bowl batter without any complicated steps

Stack of cookies to show how thin and crispy they are.

Ingredients

These honey tahini cookies require just 9 ingredients (10 if you want to top them with sesame seeds). The full recipe can be found in the recipe card below, but here's a list of what you'll need:

tahini - look for a tahini that's made with just sesame seeds (a little salt added is fine too)
raw honey - used to sweeten the cookies
palm shortening - this is a dairy free alternative for butter. If you aren't dairy free or paleo, then butter may be used instead.
vanilla extract -for flavor
coconut flour - this keeps the cookies gluten free, paleo and even nut free. Since coconut flour is so absorbent, there isn't a 1:1 flour substitute.
ground flax - necessary for binding the ingredients and the cookie texture. Ground chia seeds may work instead, but I have not tested them myself.
baking soda
salt
dark chocolate - you'll need to chop dark chocolate chips or a chocolate bar, so that little bits of chocolate are dispersed throughout the cookies
sesame seeds (optional) - added after baking for decoration. You can even mix some into the cookie dough before baking if you want.

Ingredients needed to make honey tahini cookies.

How to Make Honey Tahini Cookies

The dough for these cookies is made in one bowl, scooped onto a lined baking pan and then baked in the oven. They're so easy! Plus, the dough is no chill - always a win in my book.

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine all of the wet ingredients. This includes the tahini, palm shortening, honey and vanilla. Whisk with a fork until well combined

Mix in the dry ingredients: coconut flour, ground flax, baking soda and salt. Then fold in the chocolate. Let the batter sit for 5 minutes to thicken.

Scoop the cookies onto your lined baking sheet and place in the oven. Bake at 350 degrees for 10-12 minutes.

After baking, sprinkle sesame seeds on the cookies (optional). Let them cool on the pan for at least 10 minutes before transferring to a wire cooling rack.

Tips and Tricks

Chop the chocolate - this with disperse the chocolate throughout the whole cookie, ensuring bits of chocolate in every bite.
Use a stainless steel baking pan - I used my 360 Cookware stainless steel pan. It's not only non-toxic, but is great for making a nice, evenly baked cookie.
Shape cookies after baking - the cookies don't always come out in perfect circles. You can use a spatula to push in the edges of the cookies and form more of a circular shape.
Let cookies cool before moving - cool the cookies on the baking pan for at least 10 minutes, as they will be quite fragile when they're still hot.

Storage

These gluten free sesame cookies are best stored in the freezer, but you can keep them at room temperature for a couple days, or the fridge up to one week. Simply place them in a baggie or airtight container and store to your liking.

FAQ

Do I have to use ground flax?

I wanted to make this recipe egg free, so I used ground flax as a binding agent. I have not tested any substitutes, but the best replacement would probably be ground chia seeds.

Are these tahini cookies paleo?

Yes, all of the ingredients in this recipe are paleo friendly!

Can I skip the dark chocolate?

Yes, if you don't want to add dark chocolate then you can skip that ingredient.

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