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A sweet, energy-dense cookie made with tahini and figs, providing some fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Tahini fig cookie (35 g) has 163 calories. That works out to 465 calories per 100 g. It contains 20.3 g of carbs, 2.4 g of protein, 7.7 g of fat and 1.8 g of fiber. Its 0.1 mg of Copper covers 10% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 35 g
163
KCAL / 35G
Carbs
20.3g
· 7% DV
Protein
2.4g
· 5% DV
Fat
7.7g
· 10% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 6% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 163 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.47 g | 7% |
| Trans fat | 0.03 g | |
| Sodium | 88 mg | 4% |
| Total carbohydrate | 20.3 g | 7% |
| Fiber | 1.8 g | 6% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 163 kcal |
| 1 piece (small) | 25 g | 116 kcal |
| 1 ounce (medium) | 28.4 g | 132 kcal |
| 1 serving (medium) | 40 g | 186 kcal |
| 1 piece (large) | 50 g | 233 kcal |
| 2 piece (double) | 70 g | 326 kcal |
| 100 g | 100 g | 465 kcal |
| 1 pack (medium) | 100 g | 465 kcal |
| 1 cup (medium) | 150 g | 698 kcal |
Calculated from 465 calories per 100 g.
A tahini fig cookie is made by mixing tahini into a cookie dough, folding in chopped figs, shaping the dough, and baking it. Add flour gradually so the dough holds together without becoming dry or tough.
Dried figs usually work best in a tahini fig cookie because they add sweetness without bringing much extra moisture. Chop them into small pieces; if they are very firm, soften them first and drain them well.
A tahini fig cookie tastes nutty and rich from the tahini, with chewy, sweet bites of fig. The flavor is usually less sharp than a chocolate cookie, and the sweetness varies with the figs and the recipe.
Yes, but fresh figs add considerably more moisture than dried figs and can make a tahini fig cookie dough wet or fragile. Use firm fruit, chop it finely, and expect to adjust the flour and baking texture.
A tahini fig cookie may spread if the dough is warm, the tahini is especially runny, or the dough has too little flour. Chill the shaped dough before baking and mix separated tahini thoroughly before measuring it.
Store a tahini fig cookie only after it has cooled completely, in an airtight container in a cool, dry place. Keep it away from humid foods; moisture can soften the cookie and change its texture.
Yes, tahini fig cookies freeze well once fully cooled. Pack them in an airtight freezer-safe container, separating layers if needed, and thaw at room temperature. You can also freeze shaped dough and bake it after thawing.
A tahini fig cookie pairs well with black tea or coffee, whose mild bitterness balances the sweet fig and rich sesame flavor. It also works as a small dessert after a meal without needing an elaborate accompaniment.
A tahini fig cookie provides some fiber from the figs, but it is still a sweet, energy-dense baked treat. It can fit as an occasional snack; its ingredients do not make it a substitute for a balanced meal.
People with diabetes can include a tahini fig cookie in some meal plans, but its flour and figs contribute carbohydrates that can affect blood glucose. Portion size and individual glucose responses matter; a clinician or dietitian can advise on personal needs.
Vitamins
Vitamin E
0.56mg · 4% DV
B1
0.04mg · 3% DV
Folate
12.25µg · 3% DV
B3
0.42mg · 3% DV
Minerals
Copper
0.09mg · 10% DV
Manganese
0.19mg · 8% DV
Phosphorus
53mg · 8% DV
Selenium
2.8µg · 5% DV
Sodium
88mg · 4% DV
Potassium ⭐
88mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 163 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A tahini fig cookie is a baked cookie combining tahini with figs, often in a sweet dough. It fits naturally alongside Turkish home baking and bakery treats, though recipes vary: the figs may be mixed through the dough or used as a filling.
Expect a nutty, sesame-rich flavour balanced by the fruit’s sweetness; the texture can be crisp or more tender. In Turkey it is an easy companion to tea, and elsewhere it works well with coffee or as a small afternoon snack. It is energy-dense, with 5 g of fibre per 100 g. For a lighter treat, have one medium cookie with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.47g
MONOUNSATURATED
3.15g
POLYUNSATURATED
2.63g
Omega 6:3 ratio 50.4:1
Above the ideal 4:1 (50.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.