Tahini Cookies (Vegan)
Breads
Ingredients:
- 1 cup (250 g) tahini, well-stirred
- ¾ cup (150 g) coconut sugar (or light brown sugar)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (120 g) all-purpose flour
- 2 tbsp sesame seeds (white, black, or a mix), for rolling
Equipments:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper or silicone mat
- Small bowl (for sesame seeds)
- Cookie scoop or tablespoon
- Fork (for pressing)
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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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, as the oil separates. A dry, thick, or bitter tahini will make the cookies dry and unpleasant. If your tahini is very thick, add an extra tbsp of maple syrup to compensate.
These cookies are naturally vegan and can be made gluten-free with a 1:1 gluten-free flour blend. No eggs, no dairy, no mixer required — just a bowl and a whisk.
Tips:
Don’t overbake — this is the most important rule. 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. Let them cool fully before eating; a warm tahini cookie straight from the oven is deceptively soft and crumbly.
Rolling in sesame seeds is optional but highly recommended — it adds crunch, visual beauty, and amplifies the sesame flavor. A mix of white and black sesame seeds looks stunning.
Chill the dough for 20–30 minutes if it feels too soft to roll cleanly — this firms it up and also intensifies the flavor.
Storage:
Store in an airtight container at room temperature for up to 1 week — they actually improve on day 2 and 3 as the flavors deepen. Refrigerate for up to 2 weeks. Freeze baked cookies for up to 3 months; thaw at room temperature for 20 minutes. You can also freeze the raw dough balls (before rolling in sesame) for up to 3 months — bake from frozen, adding 2–3 extra minutes to the bake time.
Swaps:
Swap coconut sugar for light brown sugar or regular granulated sugar — all work well; coconut sugar gives the deepest caramel flavor. Replace maple syrup with agave nectar or date syrup. For a gluten-free version, use a 1:1 gluten-free flour blend. Add 1 tsp ground cinnamon or ½ tsp cardamom to the dough for a warm spiced variation. Stir in 50 g (1⅓ oz) dark chocolate chips for a tahini chocolate chip cookie. Drizzle finished cookies with melted dark chocolate for an elegant finish. Swap sesame seeds for finely chopped pistachios or crushed walnuts for a different coating.
Tahini Cookies (Vegan)
Ingredients:
- 1 cup (250 g) tahini, well-stirred
- ¾ cup (150 g) coconut sugar (or light brown sugar)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (120 g) all-purpose flour
- 2 tbsp sesame seeds (white, black, or a mix), for rolling
Equipments:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper or silicone mat
- Small bowl (for sesame seeds)
- Cookie scoop or tablespoon
- Fork (for pressing)
Features:
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.
