Average: 4.4 (5 votes)
Active time
10 minutes
Total time
35 minutes
12 cookies
Serving Size
1 cookie

¾ cup tahini

½ cup honey

½ teaspoon cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon baking powder

½ teaspoon salt

2 cups almond meal

  1. Preheat oven to 350°F. In a large bowl, combine tahini and honey and stir until combined. Add cinnamon, cardamom, ginger, baking powder, and salt; continue mixing. Add almond meal and stir until well-combined.
  2. Roll 2 tablespoons of dough into a ball in your hands, then place on a parchment-lined baking sheet and press down to flatten, making about 12 cookies. If desired, use a fork to press a criss-cross pattern onto the top of each cookie.
  3. Bake for about 15 minutes, then let cool for 10 minutes before removing from baking sheet.

An Oldways recipe, courtesy of Kelly Toups


Calories: 240
Total Fat: 17g
Saturated Fat: 2g
Sodium: 130mg
Carbohydrate: 19g
Fiber: 3g
Sugar: 12g (Added Sugar: 11g)
Protein: 7g

Yield: 12 cookies

Serving Size: 1 cookie

How'd it Taste?

Nancy Law
Sound wonderful!
I wouldn't call this a cookie. This to me seemed more like a baked bar that I would take on a long hike. I think it needed more spice as well. It was super easy to throw together though and my gluten free friends will appreciate it!
Marti J
240 calories per cookie? That’s not what I consider part of a healthy diet!
Sweets and treats are at the top of our Heritage Diet Pyramids, meant to be enjoyed rarely on special occasions! These cookies, while certainly a treat, also have ingredients that bring some nutrition to the table, such as almond meal.
I followed the directions except accidentally used twice as much cinnamon and almond flour instead of almond meal. After the 16 minutes recommended cook time in the cookbook, the cookies came out very dark and unedible. I would like some help troubleshooting this because I was really looking forward to them!
Hi Minda, it could have been the ingredient accident! If you try them again, I would suggest setting the timer for a few less minutes, and keeping an eye on the color.
Trish Farano
I baked one cookie exactly as directed to give me a base, (although I needed to pull it 2 minutes early, as it was getting too brown.) Then I changed up the directions and used a 1 tablespoon scoop, rolled/flattened and baked about 9 minutes. Allowed to sit on the sheet 2 minutes before transferring to a cooling rack. I actually got 32 cookies, which drops the calories quite a bit for those who are concerned. I also melted 2 tablespoons bittersweet chocolate chips with 1/4 teaspoon olive oil and spattered the tops of the cookies. I only used about 1 tablespoon of the mixture, but it is hard to melt less chocolate without burning it. As written, with the bigger cookie, they could serve as breakfast with yogurt and fruit, as they contain 7 grams of protein (an egg has 6 grams). I think the chocolate splatter turns them into a fun dessert that would be good with a mezze platter.
Catherine Bailey
I liked this recipe and it turned out well for me. The tahini made a good substitute for butter. I doubled the cinnamon and omitted the cardamom to suit my personal taste, and used maple syrup instead of honey since that's what I had on hand. This would be good with pumpkin pie spices, too, I think: cinnamon, ginger, nutmeg. With so much fat in the recipe, it's definitely a good idea to watch the cookies as they bake, since they can go from brown to over-done quickly.
I love this recipe. I used maple syrup instead of honey. And I made them smaller, so I got 15 cookies. Also I added pomegranate arils on top. They came out delicious! Thank you so much for the recipe! It's a perfect dessert!
These are great and so easy to make! I love the addition of cardamom.
So happy you liked them!

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