You can use the hazelnut tahini in various applications in cooking.

Cook time: 40 min.
Difficulty: Easy recipe


  • 100 g wholegrain einkorn flour
  • 50 g oatmeal
  • 150 g hazelnut tahini
  • 80 g honey
  • 1 medium sized egg
  • ½ tsp cinnamon
  • 2 tbsp. desiccated coconut
  • 1 tbsp. brown sugar
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tbsp. olive oil
  • 20-30 g chocolate (broken into pieces)
  • 20 g almonds (crushed)


  1. Use a whisk to mix the hazelnut tahini, honey and brown sugar.
  2. In a separate bowl beat the egg and add it to the first mixture. Stir well until a homogenous mixture.
  3. Add the rest of the ingredients – einkorn flour, oatmeal, olive oil, baking soda, salt, cinnamon, almonds, coconut and chocolate. Stir well with a wooden spoon until a thick homogenous mixture.
  4. Leave the dough in the freezer for about 15 minutes.
  5. Shape the dough into flat balls with the size of a walnut. Arrange the cookies on baking paper, used to cover your baking tray.
  6. Bake in a preheated oven at 180 degrees, for 10-15 minutes – until the cookies rise and crack. Let them cool down and they are ready to be served.
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