Thursday, December 16, 2010

Tahini Cookie Bars

A couple weeks ago I was invited to my very first cookie exchange. I was excited about the possibility of trying a new recipe, and then one of my friends attending the exchange reminded me that she can't eat dairy. Cookies without milk or butter? Is that even possible? I set out to find a recipe (or two) that would be safe for her to eat and stumbled upon Tahini cookies.

When I saw the following recipe I knew I had to try it—not just because I had an unopened jar of tahini sitting in my pantry, but because I've been wanting to try making a granola-like cookie. Tahini can be found in the ethnic isle of your grocery store (usually in the Mediterranean section). It's commonly used in making hummus and is essentially ground sesames turned into a paste—the texture reminds me of peanut butter. (*Insider's tip: If you are military—or know someone in the military—I got my tahini at the commissary for half the cost of getting it at the store).

Personally, I think the tahini can be a bit overpowering, so I added some vanilla and more cinnamon to the recipe to counteract the taste of the tahini. I also threw in some cherry-flavored craisins to make it a little more like a granola bar, but feel free to add other dried fruit and/or nuts, too.

Tahini Cookie Bars
adapted from All Recipes

  • 6 tablespoons tahini
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups quick cooking oats
  • 1/2 cup chopped pecans (or walnuts)
  • 1/4 cup craisins (or raisins) 
  1. Preheat the oven to 350 degrees F. Grease cookie sheets (for cookies) OR grease a  baking dish (for bars).
  2. In a medium bowl, stir together tahini, honey, vanilla, and cinnamon. Mix in pecans, oats, and craisins until well blended. Drop by teaspoonfuls onto prepared cookie sheets. Cookies should be about 2 inches apart. OR spread mixture evenly into baking dish (for bars).
  3. Bake for 10 minutes in preheated oven, or until edges are golden brown and tops are slightly brown. Cool on baking sheet for a few minutes before removing to wire racks to cool completely OR if making bars, cool completely in dish. When completely cool, slice into bars with butter knife.


  1. These look really good! Any idea how many WW points they are?

  2. These are fabulous! And they're gluten free too! And low sugar!! All of which are a great thing in my family! Thank you for this recipe :) I'll be making these for Christmas!

  3. These look delicious. I'm adding this to my "to bake" list!
    Happy Holidays!

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  5. I make these all the time - I'm no dairy, eggs or gluten, so these are my go to! Sometimes I use chocolate chips, and I always add 1/8 t salt to kick up the flavor a bit.


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