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