Recipe: Tahini Tea Biscuits

A British-style cookie, these fulfill the desire for a sweet with less sugar, says chef Lauren Gerrie. For a spin on the plain, when you're mixing the maple syrup and tahini, add 2 oz espresso and 1 tbsp Valrhona cocoa powder.


  • ½ cup maple syrup
  • 1/2 cup tahini (whisk in jar if oil has separated)
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup coconut flour
  • 3/4 cup gluten-free all-purpose flour
  • 1/3 tsp baking soda
  • 1 cup white sesame seeds


  1. Heat oven to 350˚. 

  2. In a small bowl, whisk together maple syrup, tahini, vanilla and salt until smooth. In a large bowl, whisk together coconut flour, all-purpose flour and baking soda; add tahini-maple syrup mixture to flour mixture and, using a wooden spoon and hands, mix until fully combined. 

  3. On a clean surface, roll dough to ½-inch thick and using a circular cookie cutter, cut approximately 15 discs (if dough becomes dry as you re-work and re-roll, splash water on your palms as you knead). 

  4. Refrigerate discs, 20 minutes. Place sesame seeds in a shallow bowl and, using a spray bottle, spritz each disc with water, press into seeds and place on a parchment-lined baking sheet. 

  5. Bake until golden, 6 to 8 minutes; cool completely and enjoy with coffee, tea or almond milk sweetened with honey.