Tahini Cookies or Sesame Seed Cookies are super delicious, soft, chewy, and melt-in-your-mouth vegan treats. Made with tahini, maple syrup, and almond flour, these cookies are naturally vegan!
They are simple and easy to make, packed with flavor, and ideal for any occasion. From tea-time snacks to holiday cookie platters, these cookies shine everywhere.
Seek out indigenous ingredients from your region to support local traditions and flavors.
Table of contents
With minimal prep and no fancy tools, you can bake these golden beauties from scratch in just 20 minutes.
About the Recipe
These tahini cookies have a soft and chewy texture with a melt-in-your-mouth finish. Coated with the nutty crunch of sesame seeds, they are wholesome, entirely plant-based, quick to make, and make for a guilt-free yet indulgent treat everyone can enjoy.
Every bite of this cookie delivers the perfect balance of softness and chewiness.
The nutty richness of tahini, combined with almond flour and the natural sweetness of maple syrup, wrapped in a crunchy sesame coating, makes these cookies uniquely irresistible.
With wholesome ingredients like creamy tahini, almond flour, and maple syrup, these cookies are not only scrumptious but also nourishing.
Tahini cookies or tahini biscuits are a healthy addition to your tea-time snack or a satisfying answer to sweet cravings. Plus, these sesame seed cookies are fantastic for gifting during the holidays.
If you love tahini dishes or enjoy the flavor of sesame seeds, these cookies are perfect for you.
Let’s learn to bake them!
Why You’ll Love This Recipe
✔ Soft and chewy texture
✔ Naturally sweetened
✔ Perfect for a plant-based diet
✔ Gluten free option available
✔ Made with basic ingredients
✔ Great for gifting
✔ Loved by everyone
✔ perfect for satisfying your sweet tooth
Ingredients
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Tahini: The star ingredient, offering rich, nutty flavor. Use high-quality, unsalted tahini—homemade or store-bought.
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Maple Syrup: Adds natural sweetness and keeps the cookies moist. Substitute with agave nectar or your preferred sweetener.
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Almond Flour: Adds nuttiness and lightness to the cookies.
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All-Purpose Flour: Provides structure and balances tenderness. Can be replaced with whole wheat flour.
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Cornstarch: Creates a tender, melt-in-your-mouth texture and helps cookies hold their shape.
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Baking Soda: Adds a slight rise and ensures even baking.
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Sesame Seeds: Offers a crunchy topping and nutty flavor.
Variations
Chocolate Tahini Cookies
Love chocolate cookies? Then why not make tahini chocolate chip cookies. To give it a chocolate twist, add 1/4 cup of vegan chocolate chips to the cookie dough. Or add 2 tablespoons of unsweetened cocoa powder.
Gluten-Free Tahini Cookies
If you are into a gluten free diet, then you can easily make these cookies gluten free by replacing all-purpose flour with gluten free flour.
Oat Tahini Cookies
Oatmeal cookies taste great with tahini. For this version, swap half the amount of all-purpose flour with rolled oats for a nice crunchy and rustic texture and more wholesomeness.
Other Nut Butter
If you don’t want to use tahini, then you can also make this recipe with other nut butter such as almond butter, cashew butter, pistachio butter, or peanut butter. You can also use a mix of tahini and almond butter.
Serving Suggestions
These cookies taste great on their own or pair them with a hot cup of masala chai, coffee, or hot chocolate for an indulgent and comforting tea-time snack or a wholesome breakfast.
You can also serve them as part of a holiday cookie platter along with Thumbprint Cookies, Linzer Cookies, Snowball Cookies, and Cream Cheese Cookies.
For a different presentation, you can dip half of each cookie in melted dark chocolate for a gourmet-looking decadent dessert.
Storage Suggestions
They stay fresh for up to one week when stored in an airtight container at room temperature.
For a longer shelf life, you can also refrigerate these tahini cookies in a sealed container for up to 10 days.
Freezer
These cookies are absolutely freezable. To freeze, place the cooled cookies on a freezer-safe tray and freeze for 4 hours or until frozen. Once frozen, transfer them to a freezer-safe container and freeze for up to 3 months. Simply thaw them at room temperature before serving.
Tips and Tricks to make the Best Tahini Cookies
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Choose Quality Tahini: Use smooth, unsalted tahini and stir well before measuring for consistency.
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Sweetener Choices: While maple syrup works best, alternatives like honey for honey tahini cookies, agave nectar, or coconut sugar can be used. Add 1–2 tablespoons of plant-based milk if using dry sweeteners.
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Avoid Overbaking: Remove cookies when edges are golden; they’ll firm up as they cool.
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Knead Properly: If the dough feels crumbly, use slightly damp hands.
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Even Sizing: Use a cookie scoop for uniform cookies and even baking.
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Flavor: You can also add some 1 teaspoon vanilla extract or almond extract to flavor these cookies.
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Sesame Seeds: For added crunch, feel free to add 2 tablespoons of toasted sesame seeds to the cookie dough.
Tahini Cookies (Step-by-step photo instructions)
How to Make Tahini Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the tahini and maple syrup until smooth and well combined.
- Add the almond flour, all-purpose flour, cornstarch, baking soda, and sea salt to the wet mixture. Stir well to combine, then knead with your hands until a soft dough forms.
- Scoop out 1-tablespoon portions of dough and roll into balls. Coat each ball in sesame seeds and place them on the prepared baking sheet. Gently press each ball down with a flat-bottomed bowl to flatten slightly.
- Bake for 10–12 minutes, or until the edges are lightly golden. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Your deliciously soft and chewy tahini cookies are ready to enjoy!
- Serve them immediately as a perfect treat for tea time or as a sweet snack. Store any leftovers in an airtight container at room temperature for up to a week.
Recipe Card
Tahini Cookies [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 17 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breakfast | International | 16 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 134 calories | 1 |
INGREDIENTS
For Tahini Cookies
- 1/2 cup tahini (unsalted, smooth)
- 1/2 cup maple syrup
- 1 cup almond flour
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup raw sesame seeds (for rolling)
INSTRUCTIONS:
How to Make Tahini Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the tahini and maple syrup until smooth and well combined.
- Add the almond flour, all-purpose flour, cornstarch, baking soda, and sea salt to the wet mixture. Stir well to combine, then knead with your hands until a soft dough forms.
- Scoop out 1-tablespoon portions of dough and roll into balls. Coat each ball in sesame seeds and place them on the prepared baking sheet. Gently press each ball down with a flat-bottomed bowl to flatten slightly.
- Bake for 10–12 minutes, or until the edges are lightly golden. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Your deliciously soft and chewy tahini cookies are ready to enjoy!
- Serve them immediately as a perfect treat for tea time or as a sweet snack. Store any leftovers in an airtight container at room temperature for up to a week.
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NOTES:
- Even Sizing: Use a cookie scoop for uniform cookies and even baking.
- You can also add some 1 teaspoon vanilla extract or almond extract to flavor these cookies.
- For added crunch, feel free to add 2 tablespoons of toasted sesame seeds to the cookie dough
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/tahini-cookies/
