These Sesame – Honey Cookies are made with tahini and cassava flour for the perfect nut free, Paleo cookie. They have an amazing texture – crisp on the outside, with a chewy interior. In addition, these tahini cookies are Paleo friendly, egg free, grain free, dairy free and just 7 ingredients.

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

Have you tried it?

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.

What is Tahini?

For those that aren’t familiar, tahini is made from ground sesame seeds. Typically, the sesame seeds are hulled (the shell is separated from the kernels) and then roasted and ground to a silky smooth texture. But, there are many different types of sesame seeds and ways to make tahini. So ultimately, the process depends on the company making the tahini.

Sesame seeds have a great nutritional profile. They provide an excellent source of copper. In addition, they are high in manganese, calcium, phosphorus, magnesium, iron and zinc.

Tahini has really taken off within the last year and is used in many grain free recipes. I love using tahini as a nut butter alternative. This way, I can create more allergy friendly recipes (for those that are allergic to nuts).

Tahini has a sweet, nutty flavor and rich, creamy texture. When I’m not baking with it, I love slathering it on banana bread or using it as a mug cake topping.

What are the Ingredients in Egg Free Sesame Cookies

These allergy friendly cookies are made with 7 simple ingredients. In addition, they don’t contain any refined sugar, are gluten and grain free and taste just as good as any conventional cookie.

Here’s what you need:

tahini
raw honey
vanilla extract
cassava flour
baking soda
salt
sesame seeds

Sesame-Honey Cookie Substitutions

Many substitutions can be used for these sesame cookies. However, for best results, I recommend using the ingredients listed.

If you don’t have tahini on hand, any drippy nut butter may be used as an alternative. For instance, I’ve made these with almond butter. They turned out well, but I much prefer them with tahini.

Honey is the perfect compliment to tahini. There’s something about the taste I love! But, maple syrup would work as an appropriate substitution. Just be warned, maple syrup isn’t as viscous as honey, therefore the texture may differ.

Furthermore, cassava flour can be substituted with any gluten free flour blend (or wheat flour if you aren’t gluten free). Just be sure to measure the ingredients by weight.

Baking Sesame-Honey Cookies

These cookies bake quickly, so be sure to keep an eye on them once placed in the oven. Also, be sure to let them cool before removing them from the baking sheet, otherwise the cookies will fall apart.

Cookie Storage

These gluten-free sesame cookies are crisp on the outside, with a chewy interior – the BEST cookie texture! They last well up to a week stored in an air tight container at room temperature, but you may also store them in the fridge or freezer.

If you’re looking for more recipes using tahini check these out:

Enjoy!