Vegan Sesame Tahini Cookies

These simple sesame cookies are perfect for an afternoon treat. They’re lightly sweetened, crisp on the outside and soft on the inside with a the yummiest flavour and texture.

If you’ve never tried tahini in sweet recipes, these are a great place to start!

Recipe Features

• Dietary Features: Vegan (egg-free and dairy-free), gluten-free, nut-free and oil-free.
• 4 healthy ingredients plus optional vanilla and salt.
• Easy, one bowl recipe that’s ready to enjoy in 30 minutes.
• Delicious nutty, earthy, buttery flavour (without the butter!).
• Low in calories and carbohydrates.

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Almond Flour: This recipe was developed specifically for almond flour. You can use store-bought almond flour or make your own by blending blanched almonds into a fine flour consistency.
• Tahini: You’ll need a creamy, runny tahini for this recipe. I like Alkanater tahini but Soom and Trader Joe’s are also good.
• Maple Syrup: Any variety of pure maple syrup works or it can be substituted with agave syrup.
• Sesame Seeds: Hulled or unhulled works but I like hulled sesame seeds here. Try mixing black and white sesame seeds for a pretty finish! Toasted sesame seeds also work.
• Salt & Vanilla: Optional ingredients but help enhance the flavour.

Step-by-Step Photos

Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper.

Add everything except the sesame seeds to a mixing bowl and work into a moldable dough.

Note: If the dough it too dry to roll into balls (this might happen if your tahini was too dry), add 1-2 tbsp plant-based milk and mix again.

Add roughly 1/4 cup sesame seeds to a shallow bowl or plate.

Roll the dough into 10-12 balls then roll each boll in the sesame seeds to coat. Flatten each cookie with yoru hands and place them on the prepared baking tray.

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.

Notes & Tips

• Measuring: For best results, accurately measure ingredients using a kitchen scale.
• To make chocolate chip tahini cookies, mix up to 1/2 cup mini chocolate chips to the batter.
• 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.

Storing

• Let the cookies cool completely before storing.
• Store in a sealed container at room temperature or in the fridge.
• The cookies can be frozen in a freezer bag or airtight container for up to 3 months.