Name: Tahini Honey Oatmeal Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 25 min
Ingredients: 2.25 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter, softened; 0.75 cup brown sugar, packed; 0.75 cup white sugar; 0.5 cup tahini; 0.25 cup honey; 1 tablespoon ground cinnamon; 2 large eggs; 1 cup coconut; 1 cup rolled oats; 0.75 cup sliced almonds

Cook Time: 9 minutes

Ingredients

This recipe yields 24 servings. Ingredient amounts have been automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
cup brown sugar, packed
cup white sugar
cup tahini
cup honey
1 tablespoon ground cinnamon
2 large eggs
1 cup coconut
1 cup rolled oats
cup sliced almonds

Directions

Step 1: Preheat your oven to 375F (190C). Line your baking sheets with parchment paper or leave them ungreased.

Step 2: In a bowl, mix together the flour, baking soda, and salt. Set aside.

Step 3: In a separate large bowl, use an electric mixer to beat together the softened butter, brown sugar, white sugar, tahini, honey, and ground cinnamon until the mixture is smooth and creamy.

Step 4: Add the eggs to the mixture and continue mixing until well incorporated.

Step 5: Gradually add the flour mixture to the wet ingredients, mixing until the dough is just combined. Be careful not to overmix.

Step 6: Stir in the coconut, oats, and sliced almonds until evenly distributed throughout the dough.

Step 7: Using a spoon, drop rounded spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball.

Step 8: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are golden brown. Keep an eye on them to avoid overbaking.

Step 9: Once baked, let the cookies cool on the baking sheets for about 1 minute. Then transfer them to a wire rack to cool completely.

Nutrition Facts (per serving)

Calories: 252
Total Fat: 14g (17% Daily Value)
Saturated Fat: 6g (32% Daily Value)
Cholesterol: 36mg (12% Daily Value)
Sodium: 227mg (10% Daily Value)
Total Carbohydrate: 31g (11% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 17g
Protein: 4g (8% Daily Value)
Calcium: 46mg (4% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 95mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

geomom

10/06/2025 01:52:54 PM

Awesome cookies!!! I used all brown sugar instead of half brown and half white, but that's just a personal preference. I also wasn't sure if I should use sweetened or unsweetened coconut. I used unsweetened coconut and and it turned out great! I like the texture with the slivered almonds, too. A definite winner of a recipe!!

Carole

08/17/2025 06:42:29 PM

Just made these cookies following the recipe exactly as it is shown above and they are fabulous! I haven't finished baking the rest of the batter and my husband is already on his third trip in here to grab more cookies. Definitely a hit!

Monica M Cisneros

08/29/2021 02:47:02 AM

What a delightful surprise. I had extra tahini on hand and came upon this in my search for a way to use it. So delicious! Only change was to add 1tsp of vanilla extract.

Adrienne E

06/02/2020 01:52:52 AM

These were excellent. I was trying to use up some tahini and found these, but what I didn't expect is how similar they were in terms of richness to a peanut butter cookie. My son has a peanut allergy, so we can't ever have those... this is such a great find for us! I had to make a substitution because my coconut was stale, so I just increased the oats a bit to replace the coconut. Worked out really well.

Ilisia

12/26/2018 11:50:45 PM

The cookies are very good, my family loved them. The tahini gives them a nice, smooth consistency. They're a little bland for my taste, I will add some almond extract next time I make them.