Tahini Cookies (Vegan)
Ingredients:
- 240 g (1 cup) tahini
- ¾ cup (150 g) coconut sugar (or light brown sugar)
- 15 ml (1 tbsp) maple syrup
- 4.3 g (1 tsp) vanilla extract
- 4.7 g (1 tsp) baking soda
- ¼ tsp salt
- 120 g (1 cup) all-purpose flour
- 2 tbsp sesame seeds (white, black, or a mix), for rolling
Equipments:
Features:
Soy-Free
Oil-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Whisk the tahini, sugar, and maple syrup together until fully smooth before adding anything else — tahini can be stiff straight from the jar, and working out any lumps now keeps the dough from turning uneven.
Instructions:
- Preheat the Oven: Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper or a silicone mat.
- Mix the Wet Ingredients: In a large bowl, whisk together the tahini, coconut sugar, maple syrup, and vanilla extract until smooth and well combined. The mixture will be thick — this is normal. If your tahini is cold and stiff, let it come to room temperature or warm briefly so it blends smoothly.
- Add the Dry Ingredients: Add the baking soda and salt to the bowl and stir through. Add the flour and fold until a soft, cohesive dough forms. It will look dry at first but will come together — use your hands to press it if needed. The dough should be soft and slightly tacky but not sticky. If it feels too dry, add 1 tsp of water at a time.
- Shape and Roll in Sesame: Pour the sesame seeds into a small bowl. Scoop the dough into 1 tbsp portions and roll each into a smooth ball between your palms. Roll each ball in the sesame seeds to coat all sides, pressing gently so the seeds adhere.
- Arrange and Press: Place the balls on the prepared baking sheet, spacing them at least 5 cm (2 inches) apart — they spread. Use a fork or the bottom of a glass to gently press each ball down to about 1 cm (½ inch) thickness. Don’t flatten them too much; they puff slightly then settle as they cool.
- Bake: Bake for 10–12 minutes until the edges are just set and the tops look dry and lightly golden — they will still feel very soft in the center. This is correct. Do not overbake: tahini cookies firm up dramatically as they cool. Overbaked cookies become crumbly and dry.
- Cool on the Pan: Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before moving them — they are fragile straight from the oven and will firm up to the perfect chewy-crisp texture as they rest. Transfer to a wire rack to cool completely.
Notes: Tahini varies significantly between brands — the best tahini cookies come from a good-quality, freshly made tahini that is naturally runny and not bitter. Always stir your tahini thoroughly from the bottom of the jar before measuring. These cookies are naturally vegan and can be made gluten-free with a 1:1 gluten-free flour blend.
Tips: Don’t overbake — pull them out when they look just barely set and still completely soft in the center. They transform into perfectly chewy-crisp cookies as they cool on the pan. Rolling in sesame seeds is optional but highly recommended — it adds crunch and amplifies the sesame flavor. Chill the dough for 20–30 minutes if it feels too soft to roll cleanly.
Storage: Store in an airtight container at room temperature for up to 1 week — they improve on day 2 and 3 as the flavors deepen. Freeze baked cookies or raw dough balls for up to 3 months.
Swaps: Swap coconut sugar for light brown sugar or regular granulated sugar. Replace maple syrup with agave nectar or date syrup. Add 1 tsp ground cinnamon or ½ tsp cardamom for a warm spiced variation. Stir in 50 g (1⅓ oz) dark chocolate chips for a tahini chocolate chip cookie.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The tahini adds creaminess and a subtle nutty, savory depth. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth. The baking soda provides lift so the texture stays light rather than dense.
Tahini Cookies (Vegan)
Ingredients:
- 240 g (1 cup) tahini
- ¾ cup (150 g) coconut sugar (or light brown sugar)
- 15 ml (1 tbsp) maple syrup
- 4.3 g (1 tsp) vanilla extract
- 4.7 g (1 tsp) baking soda
- ¼ tsp salt
- 120 g (1 cup) all-purpose flour
- 2 tbsp sesame seeds (white, black, or a mix), for rolling
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The tahini adds creaminess and a subtle nutty, savory depth. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Whisk the tahini, sugar, and maple syrup together until fully smooth before adding anything else — tahini can be stiff straight from the jar, and working out any lumps now keeps the dough from turning uneven.
Instructions:
- Preheat the Oven: Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper or a silicone mat.
- Mix the Wet Ingredients: In a large bowl, whisk together the tahini, coconut sugar, maple syrup, and vanilla extract until smooth and well combined. The mixture will be thick — this is normal. If your tahini is cold and stiff, let it come to room temperature or warm briefly so it blends smoothly.
- Add the Dry Ingredients: Add the baking soda and salt to the bowl and stir through. Add the flour and fold until a soft, cohesive dough forms. It will look dry at first but will come together — use your hands to press it if needed. The dough should be soft and slightly tacky but not sticky. If it feels too dry, add 1 tsp of water at a time.
- Shape and Roll in Sesame: Pour the sesame seeds into a small bowl. Scoop the dough into 1 tbsp portions and roll each into a smooth ball between your palms. Roll each ball in the sesame seeds to coat all sides, pressing gently so the seeds adhere.
- Arrange and Press: Place the balls on the prepared baking sheet, spacing them at least 5 cm (2 inches) apart — they spread. Use a fork or the bottom of a glass to gently press each ball down to about 1 cm (½ inch) thickness. Don’t flatten them too much; they puff slightly then settle as they cool.
- Bake: Bake for 10–12 minutes until the edges are just set and the tops look dry and lightly golden — they will still feel very soft in the center. This is correct. Do not overbake: tahini cookies firm up dramatically as they cool. Overbaked cookies become crumbly and dry.
- Cool on the Pan: Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes before moving them — they are fragile straight from the oven and will firm up to the perfect chewy-crisp texture as they rest. Transfer to a wire rack to cool completely.
