1/2 cup (170g) RunnyHoney (if you do not eat honey, replace it with maple syrup or agave syrup)
3/4 cup (168g) Tahini*
1 tsp Vanilla Extract
1/2 tsp Coarse Salt (1/4 tsp fine salt)
1 1/4 tsp Baking Soda
1 1/2 cups (190g) all purpose Flour**
3 tbsp crushed Flaxseeds
1/2 cup (72g) Sunflower Seeds (shelled), for rolling***
*I used sesame tahini, but you can use any other kind like: sunflower seed, pumpkin seed; almond butter and peanut butter works too, just buy the more runny-looking kind
**I use a combination of all-purpose flour and whole wheat (1 cup all-purpose and 1/2 cup whole wheat), you can also do all whole wheat or all all-purpose if you like.
***You can use sesame seeds for rolling, pumpkin seeds, or crushed up nuts.
Tools: baking tray, silicon spatula, large bowl, small shallow bowl
Preheat oven to 350ºF (180ºC) without fan/ventilation. Line a baking tray with parchment paper. Add your sunflower seeds to a shallow bowl (these will be the topping for the cookies).
In a large bowl combine the honey and tahini (if your honey is thick, melt it in the microwave for a bit until it’s runny). Mix these until smooth with a spatula.
Add in your vanilla, salt, baking soda, and mix until smooth.
Finally add in your flour and flaxseeds, fold that with your spatula until the dough completely comes together in a ball (I usually bring it together with my hands at the end).
Roll your dough into balls about the size of a ping pong ball (you can also use a cookie scoop). Flatten them out a bit then dip one side in the sunflower seeds, pressing a little to get them to stick. Line them up on your baking tray, giving them even spacing (I do a 5x4 row). You should get about 20 cookies.
Bake for 14-16 minutes or until they are golden brown all over. Let them cool for 5 minutes on the tray, then enjoy. These can be stored in an airtight container for up to a week at room temperature.
CoursesBreakfast, Brunch, Dessert
Serving Size1 cookie
Amount Per Serving
% Daily Value
Total Fat6.2 g
Saturated Fat0.8 g
Total Carbohydrates16.8 g
Dietary Fiber1.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Andrea Maronyan at http://andreamaronyan.com/2018/11/18/vegan-tahini-cookies-recipe/