Ginger Molasses Tahini Cookies


Sometimes you just need to eat cookies…

I get sick of my ride bars. I’m a creature of habit sometimes, and I just keep making them over and over. They’re tasty, they work, and then I’m like…basta. I need cookies. Healthy cookies. GF cookies, I guess. I’m not a gluten hater, but why not try a high protein cookie that can do double duty as ride food and breakfast cookie. They’re that good. Make ‘em. You’ll see.

I just did a hard interval workout and ate a single cookie during each recovery phase. Let’s just say that was the difference between finishing strong and fading into sadness. Also, I like experimenting with healthy treats - as in lower sugar and some alternative ingredients. Not to be obsessive, but I just like treats that aren’t sugar bombs. This recipe uses almond flour instead of white flour and molasses, honey, and maple syrup instead of processed sugars. Also, feel free to add nuts and/or seeds. I just made a batch with sunflower seeds and they turned out great! I also added some almond butter and that was nice too. There’s something really lovely about how the saltiness of the tahini balances the ginger and molasses.

Another pet peeve is blogs that make you read a fun, folksy life story before giving you the recipe. Give us the recipe already! So without further ado…

GF Tahini Ginger Molasses cookies


Wet ingredients (mix these first)

•1/2 cup tahini

• 1/3 cup mix of sugars (molasses, honey, maple syrup)

•1 splash of vanilla extract

•1 egg

•1 thumb sized piece of fresh, grated ginger (use microplane or ginger grater)

Dry ingredients (mix these second)

1-1/2 cup almond flour

•1 teaspoon baking soda

•1/2 teaspoon sea salt

•1/2 teaspoon ground ginger

—(reserve sesame seeds for pressing into cookie balls)—

•1/4 cup sesame seeds (toast them)


  1. preheat oven to 350F

  2. Mix wet ingredients in bowl - tahini, (molasses, honey, maple syrup), vanilla, and egg

  3. Mix dry ingredients in another bowl - almond flour, baking soda, sea salt, ground ginger

  4. Make golf ball sized balls

  5. Spread the toasted sesame seeds out on a plate in a single layer

  6. press the ball of dough into the sesame seeds, flattening your dough ball a bit in the process

  7. Place cookies on baking sheet lined with parchment paper or silpat mat

  8. Flatten all cookies a bit more and then bake for 12 minutes

  9. Allow to cool on the baking sheet for five minutes before moving them to a cooling rack

  10. try not to eat them all at once