Tahini Collagen Cookies
Calcium rich, Protein rich, Soy free, Vegetarian
About the recipe
These soft, nutty tahini cookies are rich in protein, healthy fats, and gut-supportive collagen—perfect for little ones on three meals a day and a nourishing treat for parents too!
These wholesome Tahini Collagen Cookies are a delicious way to include nourishing fats, protein, and collagen into your family’s diet. The combination of tahini, almond meal, and butter makes for a rich and satisfying cookie, while the added collagen gives this treat a gentle gut health and protein boost.
Rolled in sesame seeds for a golden crunch and made with simple, real food ingredients, these cookies are ideal for lunchboxes, afternoon snacks, or a little something on the go. They’re freezer-friendly too—so you can make a batch ahead of time and bake as needed.
Suggested age range:
Suitable once your baby is on 3+ meals a day
Omit honey for babies under 12 months
Contains allergens: egg, sesame, tree nuts (almond meal)
Serving suggestions:
Serve with a glass of milk or alongside fruit for a nourishing snack.
Great for lunchboxes (if nut-friendly) or as a post-nap treat for toddlers.
Also a delicious way for mum to boost her protein intake while feeding little ones.
Storage tips:
Store baked cookies in an airtight container for up to 3 days.
Unbaked cookie dough can be frozen—roll into balls, freeze spread out on baking paper, then transfer to a container or bag.
Allergen Notes:
Contains egg, sesame, and nuts (almond meal).
Collagen is typically well tolerated but may not be suitable for strict vegetarians or vegans.
Ingredients
3/4 cup almond meal
1/2 cup cassava flour
2 tbsp collagen
1/3 cup hulled tahini
1 egg
70 grams butter or ghee
1/2 tsp baking powder
2.5 tbsp honey or maple syrup (omit if under 12 months)
1/4 cup sesame seeds for rolling
Method
Preheat the oven to 170°C and line a baking tray with baking paper.
In a large bowl, mix together the almond meal, cassava flour, collagen, and baking powder.
Melt the butter, tahini, and honey or maple syrup in a saucepan over low heat, stirring regularly.
Crack the egg into the dry ingredients and whisk lightly.
Slowly pour in the melted butter mixture, stirring constantly to prevent the egg from cooking. Mix well until fully combined.
Pour the sesame seeds onto a small plate. Roll the dough into small balls, coat each in sesame seeds, then flatten into cookie shapes on the baking tray.
Bake for 12 minutes or until golden on top.
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