Skip to main content New<> this month
Get the Allrecipes magazine

Tahini Honey Oatmeal Cookies

Rated as 4.25 out of 5 Stars

"I bought tahini to make hummus. I had a lot left over, so I decided to make a yummy cookie with them. They passed the husband taste test, so I thought I would share with all."
Added to shopping list. Go to shopping list.


25 m servings 252
Original recipe yields 24 servings (24 cookies )


{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  3. Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 252 calories; 13.5 30.6 3.8 36 227 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

What a different and delicious twist on an oatmeal cookie!

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.

10.17.18 ... ... I had to adjust a bit. The dough was sticky so I added 3/4c more flour & 1/3c more oats; no nuts. I refr...

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...