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Molasses/Tahini Cookies

Molasses Tahini Cookies

These molasses/tahini cookies are Middle Eastern-inspired, delicious, and easy to make!  Also, they are vegan, and gluten-free too!  And they are so very yummy.
They are a very healthy cookie full of nutrients from molasses,  tahini, stevia, and coconut oil.
Course Dessert, Snack
Cuisine cookies, gluten-free, vegan, vegetarian
Keyword cookies, molasses, tahini
Servings 14 cookies
Author Diana Herrington


  • 1 Tbsp Flaxseed meal
  • 2 Tbsp Water
  • 3 Tbsp Tahini
  • 1 Tbsp Coconut Oil
  • 2/3 cup Brown rice flour
  • 3 Tbsp Blackstrap molasses
  • 1/2 tsp stevia
  • 1/3 cup walnuts
  • 1/2 tsp baking soda
  • pinch Himalayan salt
  • Unsweetened coconut shreds for the top of the cookies for decoration


  • Soak the flaxseed in 2 tablespoons of water.
  • Preheat the oven to 375 degrees.
  • Chop the walnuts.
  • In a large bowl, add tahini, molasses, coconut oil, salt, soda, and stevia.
  • Now mix in the rice flour and walnuts.
  • Make small balls for the cookies and dip the top into the coconut.
  • Then put them on an oiled cookie sheet.
  • Press each one down so they are all flat.
  • Bake them for 8-10 minutes.
  • Remove the baked cookies from the oven, leaving them for 2 minutes on the baking sheet.
  • Transfer the cookies to a wire rack to cool completely.
  • Store your homemade Molasses/Tahini Cookies in an airtight container.


The cookies will last a week, but they are best eaten within a few days.