Inspired by the flavours of the middle eastern dessert Halva, these cookies combine sesame (in both whole seed form and tahini paste) with almonds and honey to create a light and not too sweet cookie that pair perfectly with a cup of tea. And full of wholesome and protein packed ingredients you can feel good about snagging an extra bite.

Recipe by: Faith Gorsky,
Serves: 20
Prep Time: Quick & Easy


1/2 cup sesame tahini

1/2 cup + 1 tbsp. raw honey

1 large sweda eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/2 cups almond meal or flour

1/4 cup blanched slivered almonds

1/4 cup hulled sesame seeds

1/4 teaspoon fine grey sea salt

1/4 teaspoon baking soda

1 1/2 tablespoons sesame seeds (white, black or combination), for topping

1/2 tbsp. for sprinkling golden cane sugar (turbinado)

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1. Preheat the oven to 350F and line baking trays with parchment paper.

2. Stir together the tahini, honey, egg, vanilla extract, and almond extract until smooth, then stir in the almond meal, almonds, sesame seeds, salt, and baking soda until well combined. (The batter will thicken as you stir, but it will still be a soft, sticky batter; don’t be tempted to add more almond meal.) Let the batter rest for 5-10 minutes in the fridge.

3. Use a 1 tablespoon-sized scoop to measure out the batter onto the cookie sheet. The cookies can spread quite a bit so leave about 2 inches between cookies. Sprinkle the sesame seeds (and sugar, if you’re using) on top. Bake until the cookies are golden and set along the outside, but still look a bit doughy in the centre, about 8 minutes. Rotate the trays once during baking. Cool the cookies completely on their trays before removing.