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Total time
30 minutes
30 cookies

1 stick of butter, at room temperature

¾ cup sugar

½ cup tahini

1 tablespoon honey

1 tablespoon orange blossom water

1 medium egg

1 1⁄2 cups whole wheat pastry flour (or white whole wheat flour)

1 teaspoon baking soda 

pinch of salt 

  1. Mix butter and sugar together on medium-high speed until light and fluffy.
  2. Stir well the tahini and add. Add honey and orange blossom water and stir well for 3 minutes.
  3. Add egg and reduce the mixer speed to low.
  4. In a separate bowl, whisk flour, baking soda and salt together and add slowly to the tahini mixture, mixing well until forming a dough.
  5. Cover with plastic film and chill in the refrigerator for about an hour.
  6. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Scoop out 2 tablespoons of dough, and shape into a ball. Arrange the balls on the prepared baking sheets 3 inches apart.
  7. Dip the tines of a fork in loose flour or warm water and gently flatten each ball with the back of the fork.
  8. Bake for approximately 13-15 minutes, or until golden brown.

Recipe and photo courtesy of Al Wadi Al Alakhdar.


Calories: 90
Fat: 5g
Saturated Fat: 2.5g
Sodium: 130mg
Carbohydrate: 11g
Fiber: 1g
Sugar: 6g
Protein: 2g

Yield: 30 cookies

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