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Stack of 5 tahini cookies on a cutting board with a glass of milk behind them.

Vegan Sesame Tahini Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan


These healthy, gluten-free and vegan sesame cookies are perfect for an afternoon treat. They’re lightly sweetened with an earthy, nutty flavour you’ll love!




  1. Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.
  2. Mix all the ingredients, except the sesame seeds, in a bowl until you get 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 until it forms a dough you can shape into cookies.
  3. Prepare a shallow bowl or plate with about 1/4 cup of sesame seeds.
  4. Roll the dough into 10-12 balls, about 2 tbsp each, then roll the balls in the sesame seeds to coat.
  5. Flatten each ball with your hands until about 1/3-inch thick and place on the baking sheet.
  6. Bake for about 10-12 minutes until golden brown.
  7. Let cool completely before serving. 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.


Be sure to use smooth, runny tahini in this recipe.

Storing: Let cool completely before storing. Store in a sealed container at room temperature or in the fridge. They can also be frozen for up to 3 months.


  • Serving Size: 1
  • Calories: 178
  • Sodium: 28 mg
  • Fat: 10 g
  • Carbohydrates: 9 g
  • Fiber: 1.5 g
  • Protein: 5 g

Keywords: sesame cookies, vegan tahini cookies