Tahini Cookies

I can’t believe that months have flown by since my last recipe was posted. I honestly don’t know where the time goes.

I apologize to all my customers who keep asking for new recipe content – life just seemed to get in the way.

After a lot of thought about what I should post as my next recipe, I decided to share with you a store favourite. These cookies were adapted from a recipe shared by The Raw Walnut, who adapted it from Oh She Glows website. I changed them to make them Paleo friendly. Enjoy!

Tahini Cookies

Yields: 12 cookies (depending on the size of your cookie scooper, it could yield more)


2 tbsp. ground flax seed

6 tbsp. water

1 cup unsweetened shredded coconut

1 cup almond flour

¾ cup maple syrup

2 tsp baking powder

½ cup dark chocolate chunks

2 tsp pure vanilla extract

2 tbsp. coconut flour

1 cup tahini


1.     Set oven to 350

2.     In a small bowl, combine the ground flax seeds with the water and mix – set aside.

3.     In a medium bowl, combine the rest of the ingredients

4.     Add the bowl of flax to the medium bowl, and mix well.

5.     Let sit for 5 minutes

6.     Scoop out cookies onto a pan lined with parchment paper (I use a cookie scooper, but you can easily use a large spoon)

7.     Bake for 12-15 minutes *until lightly golden on the top

8.     Let cool for 10 minutes – store in a sealed container.

Rose Diker