Home » Quick + Easy Vegan Tahini Cookies

Quick + Easy Vegan Tahini Cookies

| | byKat |55 Comments

If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for.

Stack of vegan tahini cookies on a white surface and background.

These cookies take, start to finish, less than 30 minutes… And about 5 minutes to gobble up while standing over the counter “waiting for them to cool”. Oops?

There’s something terribly tempting about them. It could be the crunchy caramelised edges. Or the sweet chewy centre. Whatever it is, these vegan tahini cookies are equal parts pretty and delicious.

As it happens, they’re also SUPER HEALTHY – without being obvious about it. That’s right, these bites of tahini goodness are gluten free, dairy free, vegan and paleo… and they do it effortlessly.

Overhead shot of vegan tahini cookies on a white background.

The ingredients are simple:

  • tahini
  • maple syrup
  • vanilla paste
  • baking soda
  • pinch of salt
  • almond flour
  • sesame seeds

That’s it. Just simple ingredients you probably already have in your pantry. But the results are spectacular. If you’ve never tried using tahini in a dessert, you need to give these a try.

Close-up of a tahini cookie with a bite taken out of it.

Trust me, there’s so much more to tahini than just being one of the main ingredients of hummus. It’s absolutely incredible in sweet treats, and these vegan tahini cookies are a wonderful introduction into the world of sweet tahini treats.

Of course, you could omit rolling the cookies in sesame seeds before baking… but why on Earth would you want to??? Just look how ridiculously pretty that coating of white and black sesame seeds makes them!

Stack of vegan tahini cookies on white parchment paper on top of black cooling rack.

You’ll love these tahini cookies. Promise.

Because when you take a bite, you don’t think about the fact that they’re healthy or vegan or paleo. Instead, you think about their amazing texture, delicious flavour, and the fact that you want to hide them all far far away so they remain yours and yours alone.

Also, top tip: they’re even better the next day (and the day after that). Though, let’s be honest: there’s no way they’re gonna last that long.

Overhead shot of vegan tahini cookies on a white background.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

WEEKLY NEWSLETTER

Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo)

If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for.
Print Rate
5 from 16 votes
Prep Time 22 mins
Cook/Bake Time 8 mins
Total Time 30 mins
Servings 14 cookies

Ingredients

  • 1/2 cup (100 g) tahini
  • 5 tbsp (95 g) maple syrup or honey (if the cookies being vegan isn't a concern)
  • 1/2 tsp vanilla paste
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 cup + 1 tbsp (100 g) almond flour
  • 3 tbsp white sesame seeds
  • 2 tbsp black sesame seeds

Instructions

  • In a bowl, mix together all the tahini cookies ingredients except the sesame seeds.
  • Mix together the white and black sesame seeds in a small bowl.
  • Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick.
  • Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
    While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
  • Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
  • Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
  • The tahini cookies keep well in a cool dry place in a closed container for about 1 week.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

Looking for more delicious vegan desserts?
You’re in the right place!

Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo) - If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for. Easy cookie recipe. Quick cookies. Tahini recipes. Quick dessert recipes. Healthy dessert recipes. Healthy cookies. Vegan cookies. Vegan dessert recipes. #cookies #tahini Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo) - If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for. Easy cookie recipe. Quick cookies. Tahini recipes. Quick dessert recipes. Healthy dessert recipes. Healthy cookies. Vegan cookies. Vegan dessert recipes. #cookies #tahini Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo) - If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for. Easy cookie recipe. Quick cookies. Tahini recipes. Quick dessert recipes. Healthy dessert recipes. Healthy cookies. Vegan cookies. Vegan dessert recipes. #cookies #tahini Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo) - If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for. Easy cookie recipe. Quick cookies. Tahini recipes. Quick dessert recipes. Healthy dessert recipes. Healthy cookies. Vegan cookies. Vegan dessert recipes. #cookies #tahini Quick + Easy Vegan Tahini Cookies (Gluten Free, Dairy Free, Vegan, Paleo) - If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for. Easy cookie recipe. Quick cookies. Tahini recipes. Quick dessert recipes. Healthy dessert recipes. Healthy cookies. Vegan cookies. Vegan dessert recipes. #cookies #tahini

Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

55 thoughts on “Quick + Easy Vegan Tahini Cookies”

  1. I have made these multiple times now and they always come out yummy. I add a teaspoon of cardamon and use less maple syrup (4 or just 3 tablespoons instead of 5). I also use less sesame seeds not to have any left over (2 tablespoons of white and 1 and a half tablespoons of black). My Lebanese husband says they are something like a biscuit they have in Lebanon especially with the added cardamon – and he loves them.
    Thank you so much for making this recipe.

    Reply
  2. I replaced the almond flour with 1/2 cup all purpose flour. I don’t know what they’re supposed to be like, but they were pleasantly soft. I also added 2 tbsp of water because I was using honey instead of maple syrup, but I don’t know if that was actually necessary. Didn’t seem to hurt. Be careful not to overbake!

    Reply
  3. These were terrific! I used honey — 4 instead of 5 tbsp, which was the perfect level of sweetness for me. I did need to add maybe a heaping tbsp additional almond flour: my tahini was particularly liquidy (just the brand I happened to have in the house). Instead of 14 I wound up with 12 slightly larger cookies, and probably could have given them 9 rather than 8 minutes, but they did brown and were delicious: lovely sesame and almost buttery taste despite no butter! Looking forward to making these again and trying maple syrup.

    Reply
  4. I have made a number of batches and all were delicious! Sometimes, though, the batter is extremely wet and sticky and are difficult to roll. Any suggestions? Thanks.

    Reply
    • Hi Debbie, so glad you’ve been enjoying the cookies! By any chance, were those tricky batches made with a different type/brand of tahini or maple syrup? That’s the main thing that could cause the batter to behave differently.

      Reply
  5. Hi I am just wondering if I could sub a gluten free all purpose baking blend for the almond flour? What would you recommend as a ratio?

    Reply
    • Hi Micaela, I haven’t tried it so I really couldn’t say. I think it might work, but it will drastically affect the texture and appearance of the cookies.

      Reply
  6. I made these with carob molasses instead of the maple syrup because I had some to use and thought why not continue with the middle eastern flavour theme. They turned out absolutely delicious. Thank you ☺️

    Reply
  7. I made these cookies and they are delicious! but they didnt turn into your golden colored cookies, mine are still white/pale. Any idea why?

    Reply
  8. Love this cookie recipe. I had 5 in a row. Its an obsession. I was able to make it with sugar free maple syrup, and it still came out great! It would be great to add nutritional value as such as carb count,fiber and calories per cookie. Just a thought but love your recipes!! Keep doing great things!

    Reply
    • I’ve never tried, but I’m not sure it will work, as you’d be trying to replace a liquid sweetener with a solid/crystalline one… However, if you do give it a try, let me know how it turns out!

      Reply
  9. made these today and i’m obsessed! they were so easy to make and they taste so so good! I did about half the maple syrup, and they were still quite sweet 🙂
    also didn’t need so many seeds for rolling, i used 2 tbsp of white and 1 tbsp of black and still had leftover. i’ll definitely be making these on the regular <3

    Reply
    • Since the latter three all absorb completely different amounts of moisture to almond flour and also give very different textures, I wouldn’t recommend it.

      Reply
  10. I was looking for a quick/easy cookie recipe and this did not disappoint! I’m looking forward to trying variations using this recipe as the base because it was so simple. Thanks!

    Reply
  11. These turned out so well! Delicious- loving the texture of the sesame seeds on the outside. I only used 3 TBSP honey to reduce the sugar a little and they still taste like a treat. I may reduce even more the next batch. Thanks for the great recipe!

    Reply
  12. So yummy! Perfect texture and I love the combo of sweet and savoury. I used honey and would probably add another tablespoon for a tiny bit more sweetness

    Reply
  13. Delicious cookies! Thanks for the recipe. I used less maple syrup (approx 70g) and still found them quite sweet, will probably use 50g in future. Off to make another batch for my son’s birthday!

    Reply
  14. Hello, I made these and they were really good…. the tahini taste is super strong though, could I maybe add 1/4 cup instead of 1/2

    Reply
    • The recipe relies on tahini for its texture as well as flavour, so reducing it without substitution wouldn’t work. Maybe try mixing it with another nut and seed butter that is milder in flavour, like almond or cashew butter?

      Reply
  15. These tahini cookies are DELICIOUS!l Looked online for ‘vegan tahini cookie recipes’ and came across yours. These came together so quickly! Love the black & white sesame seeds.
    I didn’t have any vanilla bean paste so I used vanilla bean powder. Used Bob’s Red Mill blanched almond flour and Soom tahini. Definitely a BIG winner (says my husband) in this house!
    Thank you for sharing your recipe ❤️

    Reply
  16. I love these cookies!!
    I made them with maple syrup the first time and they were good. Second time I used honey and they were fabulous!
    Thanks so much for this recipe

    Reply