Almond Cookies

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We all crave sweets every now and then. Although rethinking our sweets is part of the Mediterranean Diet, this doesn’t mean you have to eliminate sweets altogether. The key is keeping sweets within our sugar budget for the day, between 24-36 grams or 6-9 teaspoons. This recipe from Oldways features tahini, a paste made by blending up sesame seeds and olive oil. Think of it as a seed butter. These cookies aren’t overly sweet, which makes them a great option for breakfast along with a side of fruit or a quick mid-day snack.

Almond Cookies

Makes 12 cookies


  • ¾ cup tahini
  • ½ cup honey
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups almond meal


  1. Preheat oven to 350°F. In a large bowl, combine tahini and honey and stir until combined. Add cinnamon, cardamom, ginger, baking powder, and salt; continue mixing. Add almond meal and stir until well-combined.
  2. Roll 2 tablespoons of dough into a ball in your hands, then place on a parchment-lined baking sheet and press down to flatten, making about 12 cookies. If desired, use a fork to press a criss-cross pattern onto the top of each cookie.
  3. Bake for about 15 minutes, then let cool for 10 minutes before removing from baking sheet.