Walnut & Tahini Spelt Cookies

Tahini sounds like a weird component of a cookie recipe but trust me, these are good. Crisp on the outside but lovely and chewy once you take a bite, I found the wholemeal spelt flour added a really nice malt flavour! There’s a hint of banana flavour which adds a slight sweetness along with the honey.

These are vegan and can easily be made gluten free by using gluten free oats & baking soda.

Makes 12 cookies (how exact)


  • 150g wholemeal spelt flour
  • 1/2 tsp baking soda
  • 50g rolled oats
  • 50g walnuts, broken up
  • 50g olive oil
  • 50g honey
  • 1 tbsp tahini
  • 1 large over ripe banana, mashed up
  • golden linseeds, for decoration


Preheat a fan oven to 175° and line a large baking tray with parchment paper.

In a large mixing bowl, combine the spelt flour, rolled oats, baking soda and walnuts.

In a seperate bowl, mix together the olive oil, honey, tahini and banana and mix well.

Add the wet ingredients to the large mixing bowl and gently fold it in until its fully combined.

To make the cookies, take a tablespoon of the cookie dough and roll it in your hands into a golf ball sized balls.

Place them evenly dispersed out on the baking sheet. Gently press down on each of the cookie dough balls with a fork to flatten them to about 1 cm in depth.

Sprinkle the golden linseeds on top of each before placing them in the oven for 15 minutes. Half way through, flip the cookies so as not to burn the bottom!

Leave to cool completely on a wire rack to allow them crisp up nicely.

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