New Recipe: Black Tahini Cookies

In case you needed another reason to eat more tahini, let us introduce to you – our Black Tahini Cookies.

Did you know that in Eastern culture, black sesame seeds are considered a lactation aid and are rich in B vitamins, which are perfect for physical replenishment postpartum? Nature continues to be the most powerful source of health.  

Ingredients (Makes 10 cookies) 

  • 1/2 cup black tahini
  • 1/4 cup rice malt syrup
  • 1/4 cup cold-pressed extra virgin coconut oil
  • 2 teaspoons organic vanilla essence 
  • 2 cups almond meal
  • 1/2 teaspoon gluten free baking powder
  • 1 tablespoon sesame seeds, to garnish
  • Pinch of sea salt


  1. Preheat oven to 150°C and line a baking tray with baking paper.
  2. In a small saucepan over medium heat combine tahini, rice malt syrup, coconut oil and vanilla. Stir until completely melted and combined.
  3. In a mixing bowl add almond meal, gluten baking powder and salt. Add wet mix to dry ingredients and stir until a dough forms.
  4. Roll dough mixture into balls and flatten into cookies. Sprinkle with sesame seeds and press them down to secure into each cookie.
  5. Bake for 10 minutes, turn off the oven and allow to sit for a further 5 minutes in the oven for a crunchier texture.
  6. Remove from oven and enjoy!
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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