Sesame Tahini CookiesThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Try out these sesame tahini cookies for a tasty snack or healthy dessert! Made with 8 simple ingredients that you probably already have on hand, these easy cookies come together in under 30 minutes. It is the perfect combination of nutty flavor and chewy texture. The best part? They are naturally vegan and gluten-free!
Nutty tahini combines with sweet maple syrup and vanilla extract for a wholesome, comforting cookie that everyone will love! You can have these on hand for a healthy choice when you need something quick to grab on your way out the door or as a nice treat after a long week. They are super versatile and can be enjoyed with a hot cup of coffee in the morning, or transformed into the most indulgent, rich dessert.
If you are familiar with traditional Italian sesame cookies, you might know that they 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!
- Easy To Make: These simple sesame cookies require very minimal effort with only 15 minutes of prep time!
- Customizable: Add your own special touches and adjustments to this recipe for tahini cookies! This cookie dough is durable and can accommodate a few changes. See my favorite ideas in the Variations section.
- Meal Prep: These healthy tahini cookies make for an easy on-the-go snack or breakfast, so bake up a whole batch and have them on hand to grab for those busy days. You can even make a second batch to freeze.
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With a few pantry staples you’ll have the best tahini sesame cookies ever! Check out the recipe card at the bottom of this post for nutritional information.
- Flour: This sesame tahini cookie recipe calls for both almond flour and tapioca flour, which gives the perfect chewy texture while keeping things gluten-free.
- Baking Soda: This leavening agent helps the cookies rise and spread!
- Tahini: The star ingredient here – tahini offers a unique flavor and boasts plenty of nutrients and health benefits. If you don’t find it at your local grocery store, health food stores are sure to carry it!
- Maple Syrup: The only sweetener needed to make these easy sesame tahini cookies is pure maple syrup! It is natural, healthier, and mellows out the bolder tahini taste.
- Vanilla Extract & Salt: Pure vanilla extract and sea salt are staples for baked goods, enhancing the overall flavor!
- Sesame Seeds: You’ll coat the cookie dough balls in sesame seeds before baking, for a cute look and extra bit of texture. Try black sesame seeds for more of a contrast.
🍲 Ingredient Substitutions
- Flour: Depending on dietary preference, you can use any flour in these sesame tahini cookies like oat flour, all-purpose flour, or whole wheat flour.
- Nut Butter: While these cookies have tahini in their name, you can truly make any variation following the same measurements. Try almond butter or cashew butter. You can even make these as classic peanut butter cookies.
- Sweetener: Brown sugar, white sugar, coconut sugar, date syrup, or honey can be used in place of the maple syrup. Measurements may need to be adjusted, so start out with a smaller amount and taste the dough.
- Extract: Play around with the flavor profile, using almond extract or lemon juice for a unique taste that goes well with tahini.
Making sesame cookies with tahini is a breeze, with only a few simple steps and 15 minutes of prep time. Here is how to make gluten free sesame tahini cookies:
Mix Dry Ingredients: In a large mixing bowl whisk together the almond flour, baking soda, tapioca flour and salt until well combined.
Mix Wet Ingredients: In a separate large bowl whisk the tahini, maple syrup and vanilla extract until smooth.
Combine Wet & Dry Ingredients: Combine the almond flour mixture with the tahini mixture. Stir to form a dough.
Prep For Baking: Preheat the oven to 350 degrees F / 180 C. Line a baking tray with parchment paper or lightly grease with olive oil.
Roll Dough: Place sesame seeds into a shallow bowl. Scoop out 1-2 heaping tablespoons of dough. Shape into large balls with your hands.
Coat Dough With Seeds: Dip tops of balls into the small bowl of sesame seeds and press to flatten to approximate ¼ inch thick.
Repeat: Place the flattened cookie onto the prepared baking sheet and repeat with remaining dough. Dough makes approximately 16 cookies.
Bake: Bake cookies in the oven for 12-15 minutes or until cookies are lightly golden in color.
Cool: Cool on the baking tray for 5 minutes before transferring to a cooling rack to cool completely to room temperature.
💭 Expert Tips
- Stir Tahini Well: Make sure to stir the tahini before using, as the oil tends to separate. For the best results, you want to use a well incorporated tahini.
- Use A Scoop: Use a small cookie scoop to scoop out the dough to form into each cookie. This will make for evenly portioned cookies! Of course, you can just use a spoon if you do not have a cookie or ice cream scooper.
- Flatten Cookie Dough: This cookie dough does not spread as much as other doughs, so it is best to flatten the dough balls prior to baking!
- Use An Electric Mixer: If preferred, you can combine the ingredients for these gluten free tahini cookies into a bowl of a stand mixer, using the paddle attachment. Scrap sides of the bowl with a rubber spatula as you go.
- Tahini Chocolate Chip Cookies: Mix in some vegan chocolate chips for extra sweetness and indulgence.
- Honey Sesame Cookies: Making these sesame cookies with honey adds another layer of flavor to the cookies. Honey tahini cookies are comforting, nourishing, and add a nice alternative taste if you aren’t a fan of maple. Just keep in mind that if you use honey, these cookies won’t be vegan friendly.
- Tahini Oatmeal Cookies: Replace half of the tapioca flour with an equal amount of oat flour.
- Extra Nuttiness: Use toasted sesame seeds for extra nutty flavor and crunchy texture.
🍽 Serving Suggestions
These vegan sesame 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, you can enjoy them any time of day, worry free! There won’t be that typical sugar crash. Try them paired with this 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? Serve these delicious vegan tahini cookies on a small plate alongside a beetroot latte, oatmilk honey latte, or lavender latte?
- As A Dessert Bowl: Treat yourself to a fun dessert bowl, topping warm sesame cookies with a scoop of caramel nice cream, drizzle of vegan nutella, sprinkle of chocolate chips, or all of the above!
🙌 Dietary Adaptations
These healthy sesame tahini cookies with almond flour are dairy-free, gluten-free, refined-sugar free, and vegan. They are a great option for anyone with special dietary needs or preferences! Since the tahini is a great nut-free alternative to other butters, you can also make these cookies entirely free of nuts by replacing the almond flour with another option such as oat flour. If you make your own oat flour, be sure to blend the oats into a super fine consistency!
- To Store: Store these tahini almond flour cookies in an airtight container in a cool dry place for up to 5 days. If stored in a cookie jar, they might dry out a bit faster but chances are these cookies won’t last more than a few days anyways since they are too delicious!
- To Freeze: Sesame seed cookies can be frozen for up to 2 months. You may also freeze the cookie dough in a roll shape or in separately formed dough balls. When ready to bake, follow the instructions on the recipe card!
Similar to nut butters such as peanut butter or almond butter, tahini is a seed butter made from ground sesame seeds that blend into a creamy paste. 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.
While it is great for desserts, it is most popularly used in Middle Eastern cooking. Most notably it’s one of the key ingredients in traditional hummus recipes and baba ghanoush. Each serving offers around 8 grams of protein, 5 grams of fiber, and plenty of healthy fats.
You can use your favorite brand of tahini for this sesame tahini cookies recipe! It’s best to use unsalted, smooth tahini so that the cookies don’t taste too salty. Keep in mind that some tahini brands may also have added sugar and oils. Look for one that only has one ingredient – sesame seeds!
The cookies will become golden brown in color when they are done baking, which should be around the 12-15 minute mark. They will continue to cook a little once out of the oven, as they cool on the baking sheet for 5 minutes.
Tahini paste can be stored just as you would any natural nut butter! Make sure the jar of tahini is sealed tightly and store in the fridge for longer lasting freshness. Stir before using if it separates at all.
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Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Sesame Tahini Cookies
- 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.
- 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.