Molasses & Tahini cookies are middle eastern inspired, flavorsome, and easy to make! They are packed with nutrients, fibers, and antioxidants! Plus, they are vegan, and gluten free too!
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Date syrup (called Debs in Arabic) is popular in the middle east. People mix it with tahini, and spread it on a thin bread called Saj (it’s similar to tortillas), and grill it (kind of like quesadillas). It’s my kind of dessert, sweet with a strong flavor. It’s quick to make, and healthy. It can be eaten any time, even for breakfast!
I was craving this kind of sandwich lately, and it’s not so easy to get date syrup here (would be expensive too!). And I wanted to try baking with molasses so badly, I thought mixing it with tahini, and making cookies would be a great idea. Mixing cuisines makes the dishes more interesting. Don’t you think?
Tahini
It’s a sesame seeds butter, that is a popular spread in the middle east. It’s also a great addition to many other dishes. Sesame seeds has good amounts of calcium, copper, and Vitamin B1. It has polyunsaturated fats, and antioxidants. It can lower cholesterol, and can decrease risk of CVD in diabetic patients. You can find tahini at any health store, or local middle eastern shop. You can look for it online too, this is the brand I use, I’m totally in love with it! It gives you the real flavor, I highly recommend it.
Molasses
It’s a by-product of sugar production. It’s a natural sweetener, and full of minerals. The darker its is, the highest content of minerals it has. Therefore, black strap would be the highest one. Its has good amounts of magnesium, and manganese. Also good amounts of vitamin B6.
Flax seeds
My favorite source of omega 3 is walnut Therefore, I was hesitant, to use flax seeds. I thought it may affect the flavor of the baked goods. But after I gave it a try in some of mug cakes, I found that it doesn’t affect the taste. They are healthy, and can improve lipid profile. It’s easy to include them in the diet, so why not add them to cookies?
These cookies are power house of nutrition. Fibers from oatmeal, omega 3 from flax seeds, antioxidants, and minerals from tahini, and molasses. Plus they are delicious, crunchy, and soft inside!
These cookies are very easy to make, and kids friendly. My baby (I should stop calling him that, he is a toddler now!) loves them! He keep saying. cookies, cookies!
That’s it for today! Hope you enjoy these cookies as I did! Just be careful not to burn them , or the molasses will be bittersweet!
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FAQs about Molasses & Tahini Cookies
1. Can I use date syrup instead of molasses?
Yes! Date syrup (dibs) works beautifully and gives the cookies a deeper caramel flavor — just note they’ll be slightly softer.
2. Can I make these cookies gluten-free?
They already can be! Just use certified gluten-free oats, and you’re good to go.
3. What type of tahini works best?
Use smooth, runny tahini (not thick or bitter). Middle Eastern brands usually have the best flavor and balance for baking.
4. Can I skip the flax seeds?
They act as a natural binder (egg substitute), but you can replace them with chia seeds or 1 tablespoon of unsweetened applesauce if preferred.
5. How do I know when the cookies are ready?
They should be firm around the edges but soft in the center when you remove them — they’ll crisp up slightly as they cool.
6. How should I store them?
Keep them in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week. You can also freeze them for longer storage.
7. Can I add toppings or mix-ins?
Absolutely! Try sesame seeds, chopped walnuts, or dark chocolate chips for extra texture and flavor.
8. Are these cookies refined sugar-free?
Yes — molasses is a natural sweetener rich in minerals like iron and magnesium, making it a healthier choice than white sugar.
Molasses & Tahini cookies
East to make cookies, that are healthy, full of flavor, and delicious. they are vegan, and gluten free.
Ingredients
- 1 Tb of Flax seeds plus 3 Tb of Water
- 3 Tb of Tahini
- 10 Tb of Oatmeal, your choice, GF if necessary (I used instant)
- 3 Tb of Molasses
Instructions
- Preheat the oven at 375.
- In a big bowl, add water to flax seeds and mix well
- Add tahini, molasses, and oatmeal. Mix very well all ingredients
- Keep the mix in the fridge for an hour to two.
- Shape the cookies and put them on a non-stick baking sheet
- Bake fore 8-10 minutes.
- Remove from the oven, and leave them 2 minutes in the baking sheet, then transfer them to a wire rack to cool completely.
- Store cookies in an air tight container.
Notes
You can keep them until one week, but it's better to eat them within couple of days
Have you tried tahini before? Would you try it in baking? I would love to hear from you!
A personal discovery of mine has left me with a dilema: I can choose self-discipline, lol, or I can indulge in my favorite treat: tahini, flaxseed meal, and molasses blended together. I try to walk the middle path on that one.
But I love it so much, I began to wonder if anyone had come up with similar ingredients for a cookie recipe to make for the winter holidays–and lo and behold, your recipe appeared. Thanks for posting!
I’m happy that you found this recipe, yes it’s a delicious combo and very healthy one!