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Pistachio, Ginger and Tahini Cookies


Prep 15 mins

Cook 15 mins

Makes approx. 12-14 biscuits

Lorna/ @lornagarden

Pistachio, Ginger and Tahini Cookies



  • Preheat oven to 180C and line oven tray with parchment paper.
  • Mix almond meal, pistachios, coconut sugar, ginger, and salt together in a large mixing bowl.
  • Add vanilla & tahini and mix well with a wooden spoon. 
  • Add water as required to get a moist, crumbly dough that rolls easily into walnut sized balls.
  • With damp hands roll balls and place on lined oven tray.  Press each ball into a biscuit with your fingers or a spatula. 
  • Add 2-3 pistachios to the top of each biscuit
  • Dust with a little salt and ginger powder
  • Place in oven and cook for 12-15 mins or until golden brown
  • Allow to cool on the tray 

Serve with a warm cup of herbal tea or chai.