Gluten Free Honey Tahini Sesame Crackers

These gluten free honey tahini sesame crackers are one of my favorite snacks to make. They’re crispy, nutty, and have just a touch of sweetness that makes them hard to stop eating.

The recipe is super simple and comes together with just a handful of ingredients. No complicated steps, no special equipment. Just mix, roll, bake, and you’re done.

They’re 100% gluten free, made with oat flour and tapioca starch instead of regular wheat flour. So if you’re avoiding gluten, you can snack on these without a second thought.

What I really love about these crackers is how good they look. With the mix of white and black sesame seeds on top, they honestly look like something from a fancy bakery.

They’re perfect on a cheese board, great with hummus, or just on their own when you want something crunchy to munch on.

Why You’ll Love This Recipe

Irresistibly Crunchy – These crackers bake up shatteringly crisp with a satisfying snap that rivals any store-bought cracker you have ever tried.

Rich Nutty Flavor – The tahini and toasted sesame seeds create a deep and savory nuttiness that makes every bite feel gourmet.

Only 7 Ingredients – You need just a handful of simple pantry staples to make crackers that taste like they came from an artisan bakery.

Perfect Sweet and Salty Balance – The touch of honey paired with flaky sea salt hits that addictive flavor combo that keeps you reaching for more.

Ingredients

• 1 cup Oat Flour (certified gluten free)
• 1/4 cup Tapioca Starch
• 1/4 cup Tahini
• 1 tbsp Honey
• 2 tbsp Olive Oil
• 2 tbsp Cold Water
• 1/2 tsp Salt
• 3 tbsp Sesame Seeds (white and black mix)
• Flaky Sea Salt, for topping

How to Make

Step 1

Preheat your oven to 340F and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the oat flour, tapioca starch, and salt.

Step 3

Add the tahini, honey, olive oil, and cold water. Stir with a fork until the dough begins to come together, then knead it with your hands for about a minute until it forms a smooth, slightly oily ball.

Step 4

Place the dough between two sheets of parchment paper and roll it out to about 1/16 inch thickness. Remove the top parchment.

Sprinkle the mixed sesame seeds generously over the surface and gently press them in with the rolling pin so they adhere to the dough. Sprinkle with flaky sea salt.

Step 5

Score the dough into squares, rectangles, or long thin strips for an elegant look. Transfer the bottom parchment onto the baking sheet.

Step 6

Bake for 14 to 18 minutes, until the crackers are golden brown and feel completely dry and firm. The sesame seeds should be toasted and fragrant.

Step 7

Let the crackers cool completely on the baking sheet. They will crisp up beautifully as they cool, with a delicate sweetness from the honey and a rich nuttiness from the tahini. Break apart and serve. These are stunning on a cheese board or simply enjoyed on their own.

My Tips

Roll the Dough Thin Enough

1/16 inch is really thin – thinner than most people roll on their first try. If your dough is too thick, the crackers won’t get crispy and they’ll stay chewy in the middle even after cooling.

A good way to check is that you should almost be able to see the parchment paper through the dough. It should feel like it could tear if you’re not careful.

If the dough keeps springing back when you roll it, let it rest for 5 minutes and try again. The tapioca starch makes it a little elastic, and a short rest helps it relax.

Stir Your Tahini Before Measuring

Tahini separates in the jar – the oil rises to the top and the thick paste sinks to the bottom. If you scoop from the bottom without stirring, you’ll get a dry, thick glob that won’t blend smoothly into the dough.

Give the whole jar a really good stir until it’s creamy and uniform before you measure out your 1/4 cup. This makes a big difference in how the dough comes together.

Press the Sesame Seeds in Well

Don’t just sprinkle the seeds and call it done. You need to roll over them firmly with the rolling pin so they push into the surface of the dough. Otherwise they’ll just fall right off after baking.

One pass with the rolling pin usually isn’t enough. Go over the surface 2-3 times with gentle but firm pressure. You want the seeds sitting slightly embedded in the dough, not just resting on top.

More Tasty Recipes

• Gluten Free Everything Bagel Crackers
• Gluten Free Honey Graham Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Tahini Chocolate Chunk Cookies

FAQ

Can I use a different gluten free flour instead of oat flour?

Oat flour works best here because it gives the crackers a mild, slightly nutty flavor and the right texture. You could try a fine gluten free all-purpose flour blend, but the taste and crispness may vary a bit.

Almond flour is not a great swap for this recipe because it has a higher fat content and may make the crackers too crumbly instead of crisp. Stick with oat flour for the best results.

How thin do I really need to roll the dough, and what happens if it’s too thick?

You want to aim for about 1/16 inch, which is very thin – almost like a sturdy sheet of paper. This is what gives the crackers that satisfying snap and crunch once they cool down.

If the dough is too thick, the crackers will turn out chewy or soft in the middle instead of crispy. Rolling between two sheets of parchment makes it much easier to get an even, ultra-thin layer without the dough sticking.

How do I store these crackers and how long do they last?

Once fully cooled, store them in an airtight container at room temperature. They’ll stay crispy for about 5 to 7 days as long as no moisture gets in.

If they soften slightly after a few days, you can pop them back in the oven at 300F for 3 to 5 minutes to crisp them up again. Just let them cool before eating since they firm up as they cool down.