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    Home » Cookies

    Vegan Tahini Cookies

    Published: Mar 4, 2023 · Updated: Mar 21, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    27 minutes

    Let's make these delicious vegan tahini cookies. You only need six simple ingredients to make these chewy, crunchy and rich sesame cookies.

    A pile of tahini cookies covered in sesame seeds on a white plate.
    Jump to:
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • More ideas
    • Recipe

    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:

    Ingredients: tahini, maple syrup, oat flour, sesame seeds, salt and lemon zest.

    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.

    Oat flour, tahini, maple syrup, lemon zest and salt in a mixing bowl.

    Step 1 - Combine the oat flour, salt, tahini, maple syrup, and lemon zest.

    Tahini cookie dough in a bowl with a spatula.

    Step 2 - Stir vigorously until smooth. Continue to mix until the dough becomes firm and holds its shape.

    Cookies rolled in sesame seeds on a lined baking sheet.

    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.

    Flattened tahini cookies on a baking sheet.

    Step 4 - Use the base of a glass or jar to flatten each cookie.

    Baked sesame seed cookies on a baking sheet.

    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!

    A golden brown cookies covered in seseame seeds.

    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.

    A stack of three sesame tahini cookies.

    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:

    Vegan Chocolate Mousse

    No Bake Date Nut Bars

    Vegan Gluten-Free Apple Crisp

    Vegan Almond Butter Cookies

    Recipe

    A pile of tahini cookies covered in sesame seeds on a white plate.

    Vegan Tahini Cookies

    Vegan Dessert Ideas
    Delicious vegan tahini cookies with only six simple ingredients. Chewy, crunchy and rich sesame cookies that are dairy-free, gluten-free and refined sugar-free.
    Print Pin Save Saved!
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Servings 20 cookies
    Category Cookies
    Cuisine International

    Equipment

    • Measuring cups and spoons
    • Mixing Bowls
    • Silicone spatula
    • Large Baking Sheet
    • Baking Parchment

    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 tahini, ½ cup oat flour, 7 tablespoons 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 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

    Calories 86kcal | Carbohydrates 9g | Protein 2g | Fat 5g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 2g | Sodium 34mg | Potassium 70mg | Fiber 1g | Sugar 4g | Vitamin A 5IU | Vitamin C 1mg | Calcium 36mg | Iron 1mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

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