Let's make these delicious vegan tahini cookies. You only need six simple ingredients to make these chewy, crunchy and rich sesame cookies.
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Tahini, a paste made from ground sesame seeds, is the star ingredient in these cookies, which gives them a rich and unique flavor.
If you are a fan of tahini, you'll love these simple and delicious cookies!
They're also a great alternative to peanut butter cookies, especially if you are looking for a cookie without nuts.
These cookies are:
- Vegan
- Dairy-free
- Oil-free
- Nut-free
- Refined sugar-free
- Gluten-free (with GF certified oat flour if necessary)
- Rich
- Chewy on the inside
- And crunchy on the outside
Ingredient tips
Here's everything you'll need to make these tahini cookies:
Tahini: Use a runny, light tahini for best results, as dark tahini can have a stronger, more bitter flavor. Shake or stir your tahini through before measuring.
Oat flour: Use GF certified flour if necessary. If you don't have oat flour to hand, you can easily make it by blending rolled oats in a food processor until it reaches a flour-like consistency.
Lemon zest: This is an optional extra, but I love the flavor pairing of lemon with tahini.
Sesame seeds: For a richer flavor you can toast the sesame seeds in a dry skillet until light golden brown. For a more striking appearance, you can also use black sesame seeds.
Step by step pictures
Here's how to make these tahini oat cookies. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Combine the oat flour, salt, tahini, maple syrup, and lemon zest.
Step 2 - Stir vigorously until smooth. Continue to mix until the dough becomes firm and holds its shape.
Step 3 - Roll balls of about 1 tablespoon of dough, and then roll the balls in the sesame seeds and place on a baking sheet.
Step 4 - Use the base of a glass or jar to flatten each cookie.
Step 5 - Bake for 12 minutes or until the edges are golden brown. Cool for 5 minutes on the baking tray and transfer to a cooling rack.
Top tip!
The dough should be firm enough to hold its shape and slightly sticky.
If the dough is too sticky to handle, you can add a small amount of extra oat flour, or chill it in the fridge for up to 30 minutes to make it easier to roll into balls.
If your tahini was old and dry, or you overmeasured the oat flour, the mix can be a little dry, so you can add a little extra tahini and syrup.
Substitutions and variations
Instead of lemon zest, you can use orange zest.
Alternatively, skip the zest altogether and add some dark chocolate chips to the cookie dough, or dip them in melted chocolate after baking.
Add variety to these cookies by adding some chopped nuts or dried fruit to the dough.
For a warm spiced flavor, add some cinnamon, cardamom, or ginger.
Serving
These cookies are perfect for a mid-day snack or as a dessert after a meal. They pair well with a cup of tea or coffee.
They also make a fun cookie to add variety to your holiday cookie tray. For more cookie ideas, check out our collection of 50+ Delicious Vegan Christmas Cookies Everyone Will Love!
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Freeze in an airtight container or a freezer bag with the air removed for up to 1 month.
More ideas
I hope you enjoyed these vegan tahini cookies! If you're looking for more simple and tasty vegan and gluten-free treats, try these recipes:
Recipe
Vegan Tahini Cookies
Ingredients
- ½ cup + 2 tablespoons (150 ml) tahini creamy, unsalted
- ½ cup (60 g) oat flour
- 7 tablespoons (105 ml) maple syrup
- ¼ teaspoon salt
- 1 tablespoon lemon zest from about 1 lemon
- 4 tablespoons (35 g) sesame seeds raw or toasted
Instructions
- Preheat oven to 350°F / 175°C. Line baking sheets with baking parchment or silicone baking sheets.
- In a mixing bowl, combine the tahini, oat flour, maple syrup, salt and lemon zest.½ cup + 2 tablespoons (150 ml) tahini, ½ cup (60 g) oat flour, 7 tablespoons (105 ml) maple syrup, ¼ teaspoon salt, 1 tablespoon lemon zest
- Stir vigorously until smooth. Continue to mix until the dough becomes firm and holds its shape.
- Fill a shallow bowl with the sesame seeds.4 tablespoons (35 g) sesame seeds
- Scoop the dough into 1 tablespoon portions, then roll into a ball using your hands.
- Roll each ball in the sesame seeds and place them on a baking sheet about 3 inches or 8 cm apart.
- Flatten each of the cookies using the base of a glass or jar to about ¼ inch or 6mm thick.
- Bake for 12 minutes or until the edges are golden brown.
- Remove from the oven and cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
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