Vegan Tahini Sesame Cookies
on Oct 04, 2023, Updated Aug 02, 2024
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These easy vegan tahini sesame cookies are easy to make with 4 ingredients in one bowl in 30 minutes and are perfectly crisp on the outside and soft on the inside with a nutty, earthy, butter flavour (without the butter!).
These cookies are inspired by Italian sesame cookies, also known as Biscotti Regina, Reginelle Cookies or Sesame Seed Cookies, traditional Italian cookies that are popular during holidays.
Italian, or Sicilian sesame cookies are made by rolling balls of dough in sesame seeds, which gives them a nutty flavor and a slightly crunchy texture.
This recipe is not a traditional Italian sesame cookie by any means but they’re inspired by the flavours and ingredients of the classic.
They have a softer texture than traditional Italian sesame cookies. They could be described as a simple peanut butter cookie made with tahini instead of peanut butter and coated in sesame seeds.
They’re actually closer to Barazek, or Lebanese Sesame Cookies, a popular traditional cookie in Lebanon and other Middle Eastern countries. Barazek cookies typically consist of a buttery, crumbly cookie base with sesame seeds and pistachio.
Either way, these cookies make the perfect for treat anytime of day!
Wondering what you can do with a jar of tahini? Try these 3-Ingredient Vegan Tahini Date Cookies, Tahini Hemp Seed Bars and Salted Caramel Tahini Cups next.
Ingredient Notes
- Almond Flour: This recipe was developed specifically for almond flour (not almond meal). You can use store-bought almond flour or make your own by blending blanched almonds into a fine flour consistency. Extra almond flour? Try Vegan Thin Mints Cookie Recipe, Healthy Zucchini Brownies or Healthy Edible Cookie Dough.
- Tahini: You’ll need a creamy, runny tahini for this recipe. I like Alkanater tahini but Soom and Trader Joe’s are also good. You can also make these cookie with nut butters like peanut butter, cashew butter or almond butter.
- Maple Syrup: Any variety of pure maple syrup works or it can be substituted with agave syrup.
- Sesame Seeds: Hulled or unhulled sesame seeds works but I like hulled sesame seeds here. Try mixing white and black sesame seeds for a pretty finish! Toasted sesame seeds also make a nice addition.
A complete list of ingredients with measurements and full instructions is located in the printable recipe card below.
Variations & Additions
- Chocolate Chip Sesame Cookies: Add up up to 1/2 cup mini chocolate chips to the dough.
- Sesame Tahini Almond Cookies: Incorporate chopped almonds for a crunchy texture, enhancing the almond flavor in the cookie. You can also add 1 tsp almond extract. Besides almonds, experiment with walnuts, pecans, or pistachios for added crunch and depth of flavor.
- Coconut Sesame Tahini Cookies: Mix in shredded coconut for a tropical twist, adding a hint of sweetness and chewiness. These Coconut Oatmeal Cookies are really good too.
- Spiced Sesame Tahini Cookies: Add a pinch of ginger, cinnamon, nutmeg, or cardamom for a warm, aromatic flavor profile. This is a nice option if you’re making these for the holidays.
- Citrus Sesame Tahini Cookies: Zest some lemon or orange to add a refreshing citrusy aroma. Lemon complements the nuttiness of tahini beautifully.
- Sesame Tahini Thumbprint Cookies: Make an indentation in the center of each cookie and fill it with your favorite jam (try this chia seed jam) or nut butter. These Vegan Thumbprint Cookies are excellent too and also gluten-free.
- Other Additions: Mix in chopped dried fruits such as apricots, cranberries, raisins or any chopped nuts or seeds.
- Chocolate-dipped tahini cookies are also amazing! To make them, dip half of the cooled cookies into melted chocolate then place back on the pan until hardened. You could also drizzle melted chocolate over top of each cookie.
Step-by-Step Instructions
Before You Start: Prepare for baking by preheating the oven to 350 F and lining a cookie sheet with parchment paper.
Step 1: Add everything except the sesame seeds to a mixing bowl and mix into a moldable, smooth dough.
Step 2: Divide dough into 10-12 balls. Roll each ball in sesame seeds on a plate then flatten into a thin cookie and place on the baking sheet.
Step 3: Bake the cookies for 10-12 minutes until golden in colour. Remove from the oven and let cool on the pan before handling.
They will be soft and fragile when they come out of the oven but will firm up as they cool.
Recipe FAQs
Tahini sesame cookies have a unique and distinctive taste that comes from the tahini paste. The texture and flavor profile of tahini cookies can be described as:
Nutty: Tahini has a rich, earthy and nutty flavour due to the roasted sesame seeds used to make it.
Slightly Bitter: Sesame seeds can have a slightly bitter undertone, especially if they are roasted. This bitterness is subtle and complements the sweet and nutty flavour of the cookie.
Creamy: Tahini gives the cookies a creamy texture, making them soft and melt-in-your-mouth.
Sweetness: These cookies are naturally sweetened with maple syrup though they’re not overly sweet.
Hint of Salt: A touch of salt is often added to enhance the overall flavor profile, balancing the sweetness and enhancing the nutty flavours.
These were developed specifically with almond flour and haven’t been tested with anything else.
Almond flour has unique characteristics, so I wouldn’t recommended a different flour it unless you’re experienced with flour substitutions.
I recommend using almond flour and not almond meal.
Let the cookies cool completely before storing. Store in a sealed container at room temperature for up to 3 days or in the fridge for up to 1 week.
Yes. Sesame cookies freeze well in a freezer bag or airtight container for up to 3 months. You can enjoy them straight from the freezer or let them thaw at room temperature first.
Absolutely. They won’t be vegan, of course, but you can certainly use honey instead of maple syrup to make honey tahini cookies.
Recipe Notes
- Measuring: For best results, accurately measure ingredients using a kitchen scale.
- Cookie Dough: If the dough it too dry to roll into balls (this might happen if your tahini was too dry), add 1-2 tbsp unsweetened almond milk or other plant-based milk and mix again. The cookie dough should be soft but not overly sticky. If it’s too sticky, you can refrigerate it for a short time to firm up.
- Tahini: Be sure to use runny, good quality tahini and stir it well before measuring. Good tahini should have just 1 ingredient listed: sesame seeds.
Vegan Sesame Tahini Cookies
Ingredients
- 1.5 cups almond flour, 150 g
- ½ cup tahini, 120 g
- ¼ cup maple syrup, 70 g
- 1 teaspoon vanilla extract, optional
- pinch salt, optional
- sesame seeds, for coating
Instructions
- Prepare: Preheat the oven to 350 F (180 C) degrees and line a sheet pan with parchment paper.
- Mix Cookie Dough: Mix all the ingredients, except the sesame seeds, in a bowl until you get a moldable dough. If the dough it too dry to roll into balls which can happen if your tahini was too dry, add 1-2 tbsp plant-based milk and mix again until it forms a dough you can shape into cookies. If the cookie dough is overly sticky, you can refrigerate it for a short time to firm up.
- Prepare Sesame Seeds: Prepare a shallow bowl or plate with about 1/4 cup of sesame seeds.
- Coat Cookies in Sesame Seeds: Roll the dough into 10-12 balls, about 2 tbsp each, then roll the balls in the sesame seeds to coat. Flatten each ball with your hands until about 1/3-inch thick and place on the prepared baking sheet.
- Bake and Cool: Bake for about 10-12 minutes until golden brown. Let cool completely on the baking sheet. They will be soft and fragile when they come out of the oven so be sure to let them cool to firm up before handling.
Video
Notes
Nutrition
Originally published November 19, 2021.
5 stars is not nearly enough!! What a surprisingly satisfying treat!! Barely sweet (my jam) protein packed (again my jam) gluten free, clean, unique and yummy! ALL MY JAM!! Thanks for this one!!! IT’S ONE I WILL KEEP!!!
Yum Yummy!…..so Clean, so Simple!…..make often now this is my 4th batch. Have tried with Almond Extract thought that would be “more better” to bring out the Almond Flour….Not so much for our taste buds. Went back to Vanilla extract. Want to try and make these with the “Chocolate Soom”, but haven’t yet, but do add a small touch of it to cookies on the top sometimes when served….Friends love them too.
I have also left them in “Ball” form without smashing. Think that’s fun and has a little different texture which we enjoy too. Bake time of course is a little touch longer. Thanks for sharing!
Yum! They’d be so good with chocolate Soom. So glad you love them!
Yum
!!!!!!! It’s nice eating uncooked too !!!
Just made these for my SIL who is a nutritionist and she loved them! I made the cookies, coated them in sesame seeds, and then froze them and they cooked perfectly for her. Took me max 10 minutes to make. Super easy.
Love that! Thanks for trying for trying them!
My favorite quick cookie. Delicious and such an easy recipe.
I made these cookies and absolutely love them! I do like tahini, and these cookies have just a little bit of sweetness. They are also nice consistency, a little chewy and not dry at all. I halved the recipe and wish I had made the full recipe. Will definitely make these again!!
Super delicious – kind of a soft, chewy texture. Nearly the whole batch has been eaten today by family! Love how there aren’t many ingredients. Strong taste of honey which goes really well with the almond/tahini/sesame seed flavours.Mine were definitely quite dry and it make rolling them out a little difficult as the dough would crack. I only noticed the tip about the milk now – I think that would have helped. Going to make some with maple syrup next – curious to know how strong that flavour will come out. Hoping it’s good coz it’s so great to have a gluten free vegan cookie on hand!
Thanks for the feedback. They do sound good with honey – I think the maple syrup is yummy too though and don’t find the maple flavour over-powering. If the dough is a bit dry (depends on the almond flour used and I’d say honey is usually thicker than syrup so that might have made a difference), try a bit of milk or even water until it’s easy to shape the cookies without cracking, that should do the trick!
Can I use regular flour instead of almond flour? We have a nut allergy. Thank you!
Hi! I’m not sure without testing. Almond flour has unique properties so I think it would need a bit of adjustment not just a 1:1 swap. Let me know if you try it!
Thank you for this recipe! These are so very simple and yummy! I would like a little more sugar next time around I think. Yum yum!! I will make these often.
I’m wanting to know if the sesame tahini cookies stay soft after they cool, for people who don’t have any teeth????
They get a little crisp when they cool but soften up after storing, so you should be good!