Tahini-Honey Oatmeal Cookies | Gluten-free, Sugar-free, Flour-free

My little one is wanting treats and fun food so I have decided to start playing with recipes to find fun food treats that also take care of your developing body and brain which lead to this recipe of oatmeal cookies made with tahini and honey which are sugar-free and flour-free.

Here is my thought process, cookies made with flour are a big glucose spike. So I wanted to use whole grains and oatmeal came first to mind. I also have been using tahini to make bread and find it an excellent baking medium. This led me to searching for sugar-free flour-free tahini oatmeal cookies. I looked at a few recipes until I found one that I liked the ingredients (you can see at the end of the post which recipe I used to base my recipe).

I decreased the amount of honey in the recipe and I switched out the chocolate chips for cocoa nibs as well as the walnuts for pine nuts. I also added cinnamon because it is a useful spice for supporting our body when eating glucose spikers like honey.

The cocoa nibs and pine nuts are divine.

I have made this recipe three times as of creating this post and the version I am posting here is epic.

If you are eating sugar regularly and your tastebuds and brain are used to getting big hits of sugar these may not taste sweet to you.

We find them very tasty and deliciously savory.

*** These cookies become gourmet if served with whole fat organic Greek yogurt. The full-fat yogurt also slows down the honey from hitting our bloodstream too fast.


  • 1/2 cup tahini
  • 1/8 cup honey
  • 1.5 cups rolled oats
  • 1/3 cup pine nuts
  • 5 Tbsp cocoa nibs
  • 2 chopped dates
  • 1/2 Tbsp cinnamon (tastes good and helps body stabilize glucose)
  • Pinch of sea salt (or sprinkle course Himalayan salt on the top of the cookies just before going in the oven)


Start by preheating your oven to 350F (or 180C.) Line a baking sheet with parchment paper.

  • Then, mix the tahini and honey in a bowl (wet ingredients). Set aside… or add in the dry ingredients to save on dishes 🙂

  • Next, mix the rolled oats, pine nuts, cocoa nibs, cinnamon, and sea salt in a large mixing bowl (dry ingredients).

  • Combine the wet + dry ingredients into the large mixing bowl and mix until the ingredients start to stick together. If things aren’t sticking, add a touch more tahini!

  • Scoop a large spoonful of tahini oat mixture into your hands and form small, round cookies (about 12 total). Place cookies onto the lined baking sheet and gently press them down with your hands (they won’t spread out like traditional cookies).

  • Sprinkle a little coarse salt on top of the cookies.

  • Transfer the baking sheet to the oven for 10 minutes. Keep an eye on them, making sure they don’t burn!

  • ***Remove from the oven and let cool for 15 minutes. They will continue to solidify as they cool. If you don’t let them cool they turn into crumbly granola.

The original recipe that I brainstormed and tweaked is from Walderwellness. They call their version Easy Honey Tahini Oatmeal cookies.

The tahini you use matters, this recipe REQUIRES tahini that is liquid, not solid. Check out the tahini on my amazon list.

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