Tahini Granola Cookies (Mediterranean Style)
These cookies are deeply nutty from tahini, lightly sweet, and packed with crunchy granola. Inspired by Eastern Mediterranean flavors, they’re not overly sugary, slightly chewy inside, crisp outside — perfect with tea or coffee.
⏱ Time
Prep time: 15 minutes
Chill time: 15 minutes (important)
Bake time: 12–15 minutes
Total: 45 minutes
🛒 Ingredients
Dry Ingredients
1 cup rolled oats
½ cup granola (plain or lightly sweetened)
¾ cup all-purpose flour (or oat flour)
½ tsp baking soda
¼ tsp salt
Wet Ingredients
½ cup tahini (well-stirred)
⅓ cup honey or maple syrup
¼ cup olive oil (or melted butter)
1 egg
1 tsp vanilla extract
Optional Mediterranean Add-Ins (choose 1–2 only)
2 tbsp sesame seeds
2 tbsp chopped pistachios or almonds
1 tbsp orange zest
2 tbsp dark chocolate chunks (optional)
👩🍳 Instructions
1️⃣ Prepare Dough
1. In a bowl, whisk tahini, honey, olive oil, egg, and vanilla until smooth.
2. In another bowl, mix oats, granola, flour, baking soda, and salt.
3. Combine wet + dry gently (do not overmix).
4. Fold in optional add-ins.
2️⃣ Chill
Cover and chill dough 15 minutes (helps shape & texture).
3️⃣ Bake
1. Preheat oven to 175°C.
2. Line baking tray with parchment.
3. Scoop dough (1½ tbsp each), flatten slightly.
4. Bake 12–15 minutes until edges are golden.
4️⃣ Cool
Let cookies cool 10 minutes (they firm up beautifully).
💡 Pro Tips (Bakery Level)
Tahini must be smooth, not dry
Don’t overbake — center should be soft
Orange zest = secret Mediterranean aroma
Olive oil gives depth, not taste
❓ frequently Asked Questions FAQs
Are these very sweet?
No — balanced, nut-forward sweetness.
Can I make them egg-free?
Yes, replace egg with 2 tbsp milk or 1 tbsp flax + 2½ tbsp water.
Can I make them gluten-free?
Use oat flour + gluten-free granola.
Storage?
Airtight container, 4 days. Freezes well.
🥗 Nutritional Information
Calories: 135
Protein: 4 g
Carbs: 14 g
Fat: 7 g
Fiber: 2 g