Sesame Tahini Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My sesame tahini cookies are perfect for anyone who loves a quick and easy treat, enjoys nutty flavors, and is looking for a vegan and gluten-free dessert or snack. They are super versatile, have a rich, chewy texture, require just 8 simple ingredients, and are ready in only 30 minutes!
The combination of nutty tahini, sweet maple syrup, and vanilla extract creates a wholesome and comforting cookie that’s both chewy and satisfying.
Whether I’m grabbing a snack on the go or treating myself after a long week, these sesame tahini cookies are versatile enough to pair with my morning coffee or be enjoyed as a delicious dessert.
Traditional Italian sesame cookies are made with regular sugar, butter, and eggs. They do not have any tahini in them, but get lots of flavor from toasted sesame seeds. Incorporating some runny tahini into this recipe allows for a lovely sesame flavor and also cuts out the need for any oil or butter, making for a much healthier option!
If you’re looking for more vegan cookie recipes, be sure to also check out my vegan oatmeal chocolate chip cookies and my vegan breakfast cookies – both of which are great, healthier, plant-based alternatives to the traditional version!
🌟 Why I Absolutely Love This Recipe
I find these easy sesame tahini cookies incredibly easy to make, requiring just 15 minutes of prep time. It’s a breeze to whip up a batch with minimal effort, making it a perfect choice for when I want something quick and satisfying.
Tahini is a seed butter made from ground sesame seeds that blend into a creamy paste. It’s similar in texture to peanut or almond butter. You can easily make your own tahini, or buy it pre-made at the store! Although tahini is made from seeds, it still has a nutty flavor which is slightly bitter.
You might be more familiar with it as a savory ingredient (e.g. in hummus), but in this recipe I’m using tahini both as a binder and as a fat to make these cookies super indulgent!
One of my favorite things about this recipe is how customizable it is. I love adding my own special touches and adjustments to the tahini cookie dough. It’s durable and adaptable, allowing me to experiment with different ingredients. Check out the variations section for my favorite ideas and tweaks.
These cookies are also great for meal prep. I often bake a whole batch so I have a handy snack or breakfast ready for those busy days. Sometimes, I even make a second batch to freeze, so I always have a delicious and nutritious option available.
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🥘 Ingredients
I can whip up my sesame tahini cookie recipe with just a few pantry staples! Check out the recipe card at the end of this post for all the measurement details and nutritional information.
Flour: My recipe uses a combination of almond flour and tapioca flour, giving the cookies that perfect chewy texture while keeping them gluten-free. If I want to switch things up, I can easily substitute oat flour, all-purpose flour, or even whole wheat flour.
Baking Soda: I add baking soda as the leavening agent, which helps the cookies rise and spread, ensuring they bake evenly and have a great shape.
Tahini: The star of the show is definitely tahini. Its unique flavor, along with its nutrients and health benefits, makes these cookies special. If I can’t find it at my usual grocery store, I know a health food store is bound to carry it.
Maple Syrup: I love that pure maple syrup is the only sweetener I need for this recipe! It’s natural, healthier, and balances out the bold tahini flavor perfectly. Sometimes, I swap it for brown sugar, white sugar, date syrup, or even honey, but I always adjust the measurements and taste the dough to get it just right.
Vanilla Extract & Salt: I never skip on pure vanilla extract and sea salt, as they enhance the flavor of these cookies and give them that classic baked-good taste I love.
Sesame Seeds: Before baking, I roll the cookie dough in sesame seeds for that cute look and a little extra crunch. When I’m feeling creative, I use black sesame seeds for a striking contrast that makes them look even more special.
Learn how to make sesame cookies with tahini with just a few simple steps!
Mix Dry Ingredients: In a large mixing bowl, I whisk together the almond flour, baking soda, tapioca flour, and salt until they are well combined.
Mix Wet Ingredients: In a separate large bowl, I whisk the tahini, maple syrup, and vanilla extract until the mixture is smooth.
Combine Wet & Dry Ingredients: I then combine the almond flour mixture with the tahini mixture, stirring to form a dough.
Prep For Baking: I preheat the oven to 350 degrees F / 180 C and line a baking tray with parchment paper or lightly grease it with olive oil.
Roll Dough: I place sesame seeds into a shallow bowl, scoop out 1-2 heaping tablespoons of dough, and shape it into large balls with my hands.
Coat Dough With Seeds: I dip the tops of the dough balls into the sesame seeds and press them to flatten to about ¼ inch thick.
Repeat: I place the flattened cookies onto the prepared baking sheet and repeat with the remaining dough, which makes approximately 16 cookies.
Bake: I bake the cookies in the oven for 12-15 minutes or until they are lightly golden in color.
Cool: I let the cookies cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely to room temperature.
💭 Expert Tips
My #1 Secret Tip for making this recipe is to focus on not overmixing the dough.
This is to ensure that your sesame cookies with tahini turn out with the perfect texture and are not too dense! (Overmixing the dough can lead to dense and tough cookies).
After I’ve combined the wet ingredients, like tahini and maple syrup, with the dry ingredients, such as almond flour and baking soda, I mix them together just until they are incorporated.
By mixing just enough to blend the ingredients without overworking them, I achieve a light and chewy texture that makes the cookies delightful. I also avoid using a high-speed mixer; instead, I gently fold the dough with a spatula or wooden spoon to keep it airy.
Other Tips To Keep In Mind:
- Stir Tahini Well: I make sure to stir the tahini before using it, as the oil tends to separate. For the best results, I want to use well-incorporated tahini.
- Use A Scoop: I use a small cookie scoop to portion out the dough for each cookie. This helps me get evenly sized cookies every time. If I don’t have a cookie or ice cream scooper, I can always use a spoon.
- Flatten Cookie Dough: Since this cookie dough doesn’t spread as much as other doughs, I find it best to flatten the dough balls before baking.
- Use An Electric Mixer: If I prefer, I can combine the ingredients for these gluten-free tahini cookies in the bowl of a stand mixer using the paddle attachment. I make sure to scrape the sides of the bowl with a rubber spatula as I go.
📖 Variations
Sometimes, I like to change up the flavors of these vegan sesame cookies. Here are some options I’ve tried:
Tahini Chocolate Chip Cookies: I like to mix in some vegan chocolate chips for an extra touch of sweetness and indulgence. It adds a delightful richness to the sesame cookies.
Different Sesame Seeds: For a fun twist on this recipe, I can use black sesame seeds instead. This gives the cookies a unique flavor and a striking appearance, perfect for making black sesame cookies.
Honey Sesame Cookies: Honey tahini cookies are comforting and nourishing, providing a nice alternative to maple syrup. Just remember that using honey will make the cookies not vegan-friendly.
Tahini Oatmeal Cookies: I can replace half of the tapioca flour with oat flour to give these cookies a new texture and a hint of oatmeal flavor.
Extra Nuttiness: To enhance the nutty flavor and add a crunchy texture, I use toasted sesame seeds. This simple change brings an extra layer of deliciousness to the cookies.
Nut Butter: While these cookies feature tahini, almond butter, cashew butter, or even classic peanut butter can be great alternatives for a different twist on the recipe.
🍽 Serving Suggestions
My vegan sesame tahini cookies make for a great snack or dessert on their own, especially since they have a balance of protein, fiber, and healthy fats! But I must say, they are even more enjoyable when paired in some of my favorite ways:
For Breakfast: Cookies for breakfast?! Absolutely! With these healthier cookies, there won’t be that typical sugar spike and crash. Try them paired with my breakfast fruit salad or crumbled on top of a banana smoothie bowl.
With A Warm Beverage: Cookies and milk are a classic! But why not take it up another notch? I like to serve these delicious vegan tahini cookies on a small plate alongside a beetroot latte, oatmilk honey latte, or lavender latte.
As A Dessert Bowl: When I feel really indulgent, I’ll top a few warm cookies with a scoop of caramel nice cream, drizzle of vegan nutella, sprinkle of chocolate chips, or all of the above!
🫙 Storage Directions
These gluten-free tahini cookies are great options for snacks and treats all week. Here’s how I store them to keep them fresh.
Fridge: Store these tahini almond flour cookies in an airtight container in a cool dry place for up to 5 days. I don’t store these in a cookie jar, as they might dry out a bit faster. Chances are, these cookies won’t last more than a few days anyways since they are too delicious!
Freezer: These sesame seed cookies can be frozen for up to 2 months. I also freeze the cookie dough in a roll shape or in separately formed dough balls. When I’m ready to bake, I follow the instructions on the recipe card!
❓Recipe FAQs
CAN I USE ANY TYPE OF TAHINI, OR IS A SPECIFIC VARIETY RECOMMENDED?
I prefer to use unsalted, smooth tahini to avoid overly salty cookies. Some tahini brands might have added sugar and oils, so I look for one that lists only sesame seeds as the ingredient.
HOW DO I PREVENT THE COOKIES FROM SPREADING TOO MUCH DURING BAKING?
It’s crucial to use exact measurements when making cookies because an incorrect fat-to-flour ratio can cause them to spread too much. If I notice this happening with my first batch, I just add a bit more flour next time.
HOW CAN I TELL WHEN THE COOKIES ARE DONE AND READY TO BE REMOVED FROM THE OVEN?
I know the cookies are done when they turn golden brown, which usually happens around the 12-15 minute mark. They’ll continue to cook a bit more after I take them out of the oven as they cool on the baking sheet for 5 minutes.
HOW DO I STORE ANY LEFTOVER TAHINI?
I store tahini paste just like any natural nut butter. I make sure the jar is sealed tightly and keep it in the fridge for longer freshness. If the tahini separates, give it a good stir before using it again.
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📋 Recipe Card
🎥 Watch How to Make It
Sesame Tahini Cookies
My sesame tahini cookies are perfect for anyone who loves a quick and easy treat, enjoys nutty flavors, and is looking for a vegan and gluten-free dessert or snack. They are super versatile, have a rich, chewy texture, require just 8 simple ingredients, and are ready in only 30 minutes!
Servings: 16 cookies
Calories: 153kcal
Ingredients
- 1 cup almond flour
- ½ tsp baking soda
- ½ cup tapioca flour
- 1 pinch salt
- ⅔ cup tahini
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ½ cup sesame seeds
Instructions
- In a mixing bowl whisk together the almond flour, baking soda, tapioca flour and salt until well combined.
- In a separate bowl whisk the tahini, maple syrup and vanilla extract until smooth.
- Combine the almond flour mixture with the tahini mixture, mix to form a dough.
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with baking paper.
- Place the sesame seeds into a flat based bowl.
- Scoop out 1-2 tbsp of dough, shape with your hands into a ball.
- Place the dough ball into the sesame seeds and press to flatten to approximate ¼ inch thick.
- Place the flattened cookie onto the prepared baking tray and repeat with remaining dough. Dough makes approximately 16 cookies.
- Bake in the oven for 12-15 minutes or until cookies are lightly golden in color.
- Cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Make sure to stir the tahini before using.
- The sesame seeds can be lightly toasted before coating the cookies for a nutter flavor.
- Use a spoon or a cookie scoop to scoop out the dough to form into each cookie.
- Store cookies in an airtight container in a cool dry place for up to 5 days.
- Cookies can be frozen for up to 2 months.
- It’s best to use unsalted, smooth tahini for this recipe.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g
Those look perfect to have with a cup of tea. I bet they taste gorgeous
Yes! They really do – enjoy!
These cookies sound spectacular. I am loving the tahini/ sesame combination. Yum!
Thanks Andrea! You will love them!
I just baked a batch of these sesame tahini cookies and they’re yummy! Nutty and perfectly chewy.
Awesome! Great to hear!
This was such a unique and unexpected cookie recipe! Easy and delicious; exactly what I needed to cure my sweet tooth, indeed!
I know right? I love the consistency and flavor the tahini brings, so glad you liked them too!
I love tahini and this is such a great way to use it – these cookies are fantastic, and super easy to make!
Yay! So glad you liked these cookies Justine!
Loved this recipe! I liked the tahini added to this recipe. The cookies were very soft and chewy too.
Yay! I’m so happy to hear that Payal! 🙂
Wow, those cookies are calling my name. Using tahini is a great idea – never tried it in cookies before. Sounds healthy & delicious.
Thanks Pavani!! The tahini really adds a richness to these cookies that I love!
I made these over the weekend and thought it was a great way to use up leftover tahini! The cookies were moist and flavorful!
Yay!! Thanks for letting me know Jamie!
These cookies were incredible. So easy to make too, I already had all of the ingredients on hand! Thank you!
Awesome!! So glad you liked this recipe Tawnie!
These were perfect! I fooled my people, they didn’t even know they were vegan!
Ha that is awesome! My kids couldn’t tell these were vegan either!
Yum! These are so delicious and tasty! I can’t wait to make these again!
Hooray! So happy to hear that Beth!
This recipe sounds delicious and easy. I will definitely make this sometime. Thanks for sharing it!
Thanks Vernell! I’m sure you will love it!
Perfect blend of taste and health. I love the combination of cinnamon and chocolate, so I am definitely giving it a try.
Enjoy!!
These sound delicious. I was thinking of making these and taking them to work for a quick energy boost. Can they be kept out of the fridge and for how many days do they keep?
Thanks! These would be perfect for a healthy work snack! They can absolutely be kept out of the fridge for up to 24 hours. And in the fridge they will keep for up to 2 weeks! Hope that helps, I’m sure you will love these little treats!