These spicy lemon tahini cookies are radical, especially if you love bold, complex flavors and healthy treats. Or tame them down if you like.
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This recipe leans on Middle eastern tahini recipes but has my own delicious spin to it. You might know by now that I’m not a friend of bland foods. I prefer bold flavors and love spices for both, their exciting kick and their health benefits.
I developed this recipe, because I had a hankering for some cookies and a jar of tahini to use up. So I decided to make these lemon tahini cookies and incorporate some traditional German spices such as we Germans use in traditional gingerbread recipes and a couple of other ingredients I thought would work well.
In the end, I ended up with something that reminds me of fall with earthy undertones and Christmas with its vibrant pungency, but it has a bit of summer in it too with bright lemony highlights. Hmm, I’m missing spring here! In any case, these cookies are awesome and incredibly flavorful, and you must try them to appreciate them! So let’s do this!
If you love spicy, healthy treats, you’ll love my Sweet Potato Cookies. Or try a super delicious, moist Sweet Potato Bread and a healthy, delicious Zucchini Bread. And learn to make an incredibly delicious preserved lemon paste and fermented ginger paste you can use in this recipe.
You’ll Love Spicy Lemon Tahini Cookies
Let me tell you why I’m so excited about sharing this lemon tahini cookie recipe. This isn’t your sweet sugar cookie type. It’s something entirely different and special in its own way. There is nothing subtle about these cookies. They boast an exciting mix of spices that surprise at first and then satisfy immensely. I selected a mix of spices that have some great health benefits and produce an exciting fusion of flavors that harmonize beautifully with the sesame tahini and honey. These cookies are vegan and can be made gluten free as well, find instructions below.
All the Reasons Why You’ll Love Spicy Lemon Tahini Cookies
- They are not too sweet. Just sweet enough to feel like a treat, but not so that you need to feel guilty about eating these or get that sugar-overload feeling.
- I like to choose anti-inflammatory ingredients as much as possible for health reasons and these cookies are full of anti-inflammatory and antioxidant ingredients.
- Sesame Tahini is a wonderful seed butter that has a slight bitter flavor and it comes through in the cookies, which gives them a welcome and interesting flavor nuance. It is anti-inflammatory, and a great source of protein, healthy fats and minerals. It has been found to lower cholesterol, support heart health and might have anti-cancer properties.
- Using Honey for a sweetener is a perfect partner for the sesame butter. They balance and complement each other. Honey offers many health benefits too. It has antioxidant properties and can support heart health. Learn more about the benefits of honey here.
- I made these with fresh milled einkorn flour, because einkorn flour is easier to digest than high gluten modern grains. And milling it fresh adds a whole other nutty flavor-nuance as well! Unlike it’s evolved modern kin, einkorn is considered anti-inflammatory because of its low gluten content.
- Almond flour brings a bit more nutty flavor and adds moisture to the cookies. And, in fact, if you want to keep this recipe gluten free, you can replace all the flour with almond flour. Almond flour also contains antioxidants and a healthy dose of vitamin E, magnesium, healthy fats, and protein.
- Turmeric is known for its antioxidant and anti-inflammatory properties, it’s said to be anticancer, support heart health, aid with digestion and support brain health, and much more. Find more turmeric health benefits here. I’m including a generous amount of the powder in these cookies and they inherit a beautiful yellow color from the turmeric.
- Cardamom is another great spice in the turmeric and ginger family that is anti-inflammatory and high in antioxidants, it is said to be immune boosting, to aid with digestion, and promote heart health. It may also help with blood sugar control and respiratory functions.
- Ginger is another antioxidant and anti-inflammatory spice. I used my fermented ginger paste, which works really great in these cookies, and all baking in general. Otherwise it is best to use freshly grated ginger, but if you don’t have it, you can use powdered ginger. Ginger is known for relieving nausea, reducing inflammation, and easing pain. It too can help with blood sugar control, heart health, fight infections and aid digestion. Learn more about Ginger health benefits here and here.
- Ceylon cinnamon is not only delicious in baked goods, where it lends a sweet and warm spicy flavor. It also has anti-inflammatory and antioxidant properties and has been attributed to helping with blood sugar control, heart health, digestive health and brain functions.
- White pepper is used in German Christmas cookies such as Pfeffernüsse. I wanted to include pepper because freshly ground pepper helps with the absorbance of the nutrients in other herbs and spices, and turmeric in particular. White pepper also adds a little spiciness and works really well in this blend. White pepper might improve digestion, offer anti-inflammatory and antioxidant actions, stimulate gastric juices and improve digestion. It may also help reduce pain, improve breathing, and support brain function.
- Vanilla is one of those almost universally usable spices that enhances the flavor of most sweet foods. It tends to round the flavors with floral overtones and helps to marry them. I used vanilla extract. Vanilla is also antioxidant and anti-inflammatory and might help improve the mood and relax. It has also been used for intestinal gas and fevers.
- Preserved Lemon Paste is one of my favorite ingredients in these cookies. It elevates the recipe to a whole new level. It brings everything together, intensifies and highlights the mix of ingredients. If you don’t have preserved lemon paste, you can use lemon zest and a squirt of lemon juice in this recipe. It will still be delicious, but the flavor won’t be as umami. Lemons too have antioxidant properties, they can boost the immune system, aid with digestion, and prevent kidney stones and anemia.
- Put all these ingredients together and you’ve got a ridiculously delicious spicy lemon tahini cookie with an alluring flair that will grow on you.
- These cookies are great as a snack, to have with a glass of milk or your afternoon tea or coffee, and they are also great to grab for breakfast if you’re in a hurry.
- They might not be the delicate, lacy, subtly flavored sugar cookies that are served at a fancy wedding buffet, but I think they are perfect for all other occasions.
Disclaimer
I am not a doctor or claim to be qualified in any way to give medical advice. This article provides some nutritional and health benefits information that I found in my research. It is only for informational purposes and reflects just my personal opinions, experiences with herbs and spices, and what I’ve learned from research and years of studying herbalism, herbs and their uses. Any health references are meant as an entertaining source for ideas and information, and to encourage interest in herbalism and natural healing. It is my hope to help you get to know and appreciate herbs and their traditional uses. Please always do your own research before using foods as medicine, and do not use any of this information to replace professional advice!
Spicy Lemon Tahini Cookies Recipe
These spicy lemon tahini cookies are radical, especially if you love bold, complex flavors and healthy treats. You can follow the recipe or tame them down by cutting the spices in half.
My first attempt at making these, using half the spices is just where I started. I found the cookies subtly spicy and delicious, but I wanted more kick to them, so I doubled up on all the spices below and now I think they are perfect, but you can definitely adjust them to your liking. I even thought about adding a pinch of cayenne pepper too next time!
If you want to make these gluten free, you can use all almond flour, but you’ll need just a little extra. Start with 1 ½ cups of almond flour and if your cookies are not firm enough for rolling add a little more. I have not tried these with all almond flour, so you’ll have to experiment just a little yourself.
Equipment
A mixing bowl for mixing the ingredients
Hand mixer or a fork – I used both at different times, but a fork is just fine, unless you have hard tahini clumps to break up.
A half sheet for baking – I’m linking to a half sheet here that I like to use because it doesn’t warp, but it is aluminum, so I don’t recommend cooking on it directly. From all my research, stainless steel sheets warp easily. If you found one that doesn’t, I’d appreciate your recommendation ♥️!
Parchment paper or a Silicone Mat – to use on your baking sheet for a non-stick surface. I reuse my parchment paper several times.
A plate or bowl for coating the cookies with sesame seeds.
Frying pan (optional) if you want to toast the sesame seeds.
Cookie scoop (optional) or two spoons – I used two spoons for scooping and forming, because I couldn’t find my cookie scoop. It takes a bit longer, but it works.
Ingredients
I always recommend organic ingredients wherever possible, to reduce consumption of pesticides, chemicals and other toxic additives, and to support the clean foods movement.
Sesame Tahini – stirred
Honey – Any honey is fine, but I recommend you try to find some quality honey that is pure. I like to have raw, unfiltered honey on hand, but since you’re baking with it, that’s not so important. The heat kills most of those raw benefits. And I’ve substituted maple syrup in the past, but prefer the honey in this recipe.
Baking Powder – for health reasons, I use one with no aluminum added.
Salt – My favorite salts are Redmond’s Real Salt, Himalayan pink salt, or Celtic sea salt. They add valuable minerals to your diet that are absent in many other salts.
Einkorn Berries – If you don’t grind your own flour you can use ready milled Einkorn flour. If you want to substitute all-purpose or whole-grain soft wheat flour, add an extra quarter cup to the recipe. If you want to make this gluten-free, use only almond flour. Replace all the flour in the recipe with 1½ cups of almond flour in that case. If you don’t have a grain mill and are looking to get one, I can highly recommend the Mockmill grain mill.
Almond flour – Almond flour adds a bit more nutty flavor and keeps the cookies more moist. It also has some great health benefits to add.
Sesame seeds – For coating your cookies. You can get hulled or unhulled. My preference are the unhulled seeds for extra calcium, iron and fiber.
Spices:
Cinnamon – I always prefer Ceylon cinnamon for its lower coumarin content, which can cause problems in large quantities. However, the cassia cinnamon is often cheaper, has a stronger flavor and is normally fine for most people to eat in occasional baked goods.
Cardamom – One of my favorite ingredients in spice cookies. It has a wonderful flavor if you don’t use too much of it. It is often used in German Christmas baked goods.
Turmeric – One of my favorite tea ingredients, turmeric is my ally against inflammation. I use it generously and this cookie is no exception. It has a healthy dose of this great herb and it also provides a glorious color in the finished cookies.
White Pepper – Turmeric needs a partner for affecting our health in a positive way. Our body can’t easily access the benefits of turmeric, and that is where pepper comes in. It unlocks the turmeric benefits and helps the body absorb them more easily. And it comes with its own set of health benefits. It also helps to add a great spicy kick to these cookies. I have not tried these with black pepper. I’m not sure that the flavor would work all that well.
Ginger – I recommend fresh grated ginger for the best flavor, but powdered is fine too. Just reduce the quanity by half. If you can get good organic ginger, you can also make a fermented ginger paste. This way you’ll have fresh grated ginger available in your fridge for when you need some. This is what I used in this recipe.
Preserved Lemon Paste or Lemon zest and juice – I used my preserved lemon paste, which is outstanding for recipes like this. It is super expensive if you buy it, but it’s super easy to make your own at home with a couple of organic lemons and salt. Go to my Preserved Lemon Confit page if you’d like to make this awesome ingredient yourself.
If you don’t have lemon paste, use 2 teaspoons of lemon zest and 2 tablespoons of lemon juice instead, which is roughly the zest and juice of one small lemon.
Vanilla – I used just regular vanilla extract from Azure Standard.
I recommend Starwest brand for spices. And for just about any organic ingredients, I recommend Azure Standard!
Instructions for making Spicy Lemon Tahini Cookies
Lightly toast the sesame seeds in a frying pan, if you prefer. I just use mine raw, since they will get a little bit toasted in the oven later.
Pour the sesame seeds into a plate or bowl for rolling the cookies in.
Place the sesame tahini into the mixing bowl, break up any clumps and stir till smooth.
Add the Honey and mix well to make a smooth paste.
Add the spices, Baking powder and salt. Stir well to combine.
Add the flour and almond flour and mix till all is incorporated.
Let stand for about 10 minutes for the flour to absorb all the moisture and for all ingredients to marry.
Turn your oven to 375 ℉ to preheat while your cookie dough is resting.
Form balls with the dough scoop, or two teaspoons or tablespoons, depending on how large you want to make the cookies.
Drop the balls into the sesame seeds, roll to coat and place them on a parchment or silicone lined baking sheet.
Press down lightly on the cookies till they are about ¼ to ½ inch thick. They will not run, so you can put them fairly close.
Bake in a 375℉ oven for 10-15 minutes. Do not overbake. They can turn lightly browned at the edges, but I like them best before they get brown for softer cookies.
When done, let them rest on the sheet for another minute before handling, to firm them up. Then put them on a cooling rack.
Once they are completely cooled down, you can store them in a cookie tin for about a week.
Place a soft bread crust into the tin with the cookies to keep them soft. This trick works with any cookies that you want to keep baking-day fresh and soft!
These pair perfectly with a glass of fresh raw goat’s milk!
Enjoy Your Spicy Lemon Tahini Cookies!
This is such a quick and easy recipe, you don’t even need to pull out any power tools to make it. I love the lemon ginger combo in this and the turmeric adds a great earthy flavor and spectacular color. It all works so well with the tahini and honey. It’s a perfect everyday cookie for a healthy sweet treat and a great little snack to hold you over between meals. A bit sweet, a little tangy, nicely spicy and slightly bitter, with a unique umami boon when you use preserved lemon paste. Delish!
I’d love to hear about your favorite ways to use tahini. Leave a comment and tell me about it! And please don’t hesitate to ask if you have questions, and I would totally appreciate a ⭐⭐⭐⭐⭐ rating if you like my tahini cookie recipe or this article!
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Spicy Lemon Tahini Cookies Recipe
Equipment
- A Bowl for mixing the ingredients
- Hand mixer or a fork
- A half sheet for baking
- Parchment paper or a Silicone Mat
- A plate or bowl – for rolling the cookies balls in sesame seeds
- Frying pan (optional) – only needed if you want to toast your sesame seeds.
- Cookie scoop (optional) or two spoons – a cookie scoop is much quicker, but two spoons work for forming the cookie dough balls.
Ingredients
- ½ cup Sesame Tahini – stirred
- ⅓ cup Honey
- ½ tsp Baking Powder
- pinch Salt
- ¾ cup Einkorn flour – I used fresh milled fluffy einkorn flour. If you take it out of a purchased bag, sift of fluff it up before measuring.
- ½ cup Almond flour – If you prefer to use only Almond flour, replace the einkorn and almond flour with 1½ cups of almond flour total.
- 1 tsp Cinnamon powder
- ½ tsp Cardamom powder – I like to grind mine fresh for a more intense flavor.
- 1 tsp Turmeric powder
- ½ tsp White Pepper – If possible, grind it fresh, the piperine that we're after, which boosts nutrient absorption of the other ingredients, dissipates pretty soon after grinding and it will not be as useful anymore.
- 1 tsp Ginger paste or fresh ginger – If you use powdered ginger, use about half a teaspoon.
- 3 tsp Lemon Paste – Or the lemon zest and juice of 1 lemon (~2 tsp zest and 2 Tbsp juice)
- 1 tsp Vanilla extract
- ½ cup Sesame seeds – I used unhulled for the extra nutrients, but hulled will be just fine too.
Instructions
- Lightly toast the sesame seeds if you prefer. I just use mine raw, since they will get a little bit toasted in the oven later.
- Pour the sesame seeds into a plate for rolling the cookies in.
- Place the sesame tahini into the bowl
- Add the Honey and mix well to make a smooth paste.
- Add the spices, Baking powder and salt.
- Stir well to combine.
- Add the flour and almond flour and mix till all is incorporated.
- Let stand for about 10 minutes for the ingredients to marry.
- Turn your oven to 375℉ to preheat while your cookie dough is resting.
- Form balls with the dough scoop or two teaspoons or tablespoons depending on how large you want to make the cookies.
- Drop the balls into the sesame seeds, roll to coat and place them on a parchment or silicone lined baking sheet.
- Press down on the cookies with your palm or fingers, till they are about ¼ to ½ inch thick. They will not run, so you can have them fairly close.
- Bake in a 375℉ oven for 10-15 minutes. Do not overbake. They can turn lightly browned at the edges, but I like them best before they get brown for softer cookies.
- When done, let them rest on the sheet for another minute before handling, so they can firm up. Then put them on a cooling rack.
- Once they are completely cooled down, you can store them in a cookie tin for about a week. Place a soft bread crust into the tin with the cookies to keep them soft.
- These pair perfectly with a glass of fresh raw goat’s milk!
Notes
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Grain mill
Hamilton Beach hand mixer
A baking half sheet
Parchment paper
Silicone Mat
Frying pan
Cookie scoop
Honey
Sesame Tahini
Baking Powder
Redmond’s real salt
Himalayan pink salt
Celtic sea salt
Organic vanilla on amazon
Organic vanilla extract from Azure Standard
Einkorn berries
Einkorn flour
Almond flour
