Pistachio & Tahini Cookies

Posted by Lorna Macchia on

I’ve always loved baking and now really enjoy the challenge of making cakes, biscuits & desserts that are much healthier than their traditional or processed alternatives.  I haven’t, however, had a lot of success with making biscuits that I am happy with. 

It took a few sessions to get this one right, but I’m pretty happy with the result. Instead of butter it has tahini which  is good for boosting your protein and antioxidant intake as well as bumping up your iron and zinc status.  Pistachios are also a great source of antiflammatory antioxidants as well as lutein and zeaxanthin which are essential for good eye health.  It’s always good to be able to see what you’re eating!

Video features Mill No. 4, Waffle Linen Tea Towels, Edward Collinson Chopping Board.


Vegan, Gluten Free, Dairy Free

We use all organic ingredients

Makes around 12 biscuits

  • 2/3 cup unhulled tahini
  • 1 cup almond meal
  • 1/3 cup activated pistachios & extra roughly chopped to decorate the top
  • ½ tsp bicarb soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • Pinch of salt
  • 1 tbsp raw honey
  • 1 tsp vanilla extract



Preheat oven to 180 oC

Line baking tray with parchment paper

Mix dry ingredients (almond meal, pistachios, bicarb soda, cinnamon, ginger, salt) together in mixing bowl

Blend honey, tahini & vanilla together (warm a little if too thick),  and add to dry ingredients, mixing well to form a dough

Roll into small balls (walnut size) and press slightly to flatten on tray.   Top with chopped pistachios.

Bake in oven for approx. 10 -12 minutes until golden

Remove from tray and cool on parchment paper or cooling rack.

Try not to eat them all at once!

 Pistachio & Tahini Cookies

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