Easy Tahini Cookies (Vegan + GF)
User Reviews
4.9
Easy Tahini Cookies (Vegan + GF)
Description
Easy Tahini Cookies (Vegan + GF) blend smooth tahini with natural maple syrup, providing a moist and slightly nutty cookie base. The use of almond flour and tapioca starch gives these cookies a delicate crumb and tender bite without gluten. Raw sesame seeds rolled on the outside add a contrasting texture and deepen the sesame flavor. The dough scoops easily and bakes at 350°F until the cookies turn golden and hold their form without spreading significantly. These cookies can be stored at room temperature or frozen for longer keeping.
The combination of ingredients produces a soft, subtly sweet cookie balanced with tahini's distinctive flavor. This recipe avoids traditional binders like eggs or dairy, relying on the tahini's fat content and syrup's sweetness. The addition of baking soda helps leaven the dough slightly for a light texture. The cookies' small size makes them convenient for portion-controlled snacking.
This recipe is suitable for those following vegan and gluten-free diets without compromising texture or flavor. The sesame seeds on the outside provide an enjoyable finish and highlight the tahini component.
Ingredients
- 1/2 cup tahini see our tahini review for our favorite brands, unsalted and smooth
- 1/2 cup maple syrup
- 1 ¼ cup almond flour
- 3/4 cup tapioca starch (also called tapioca flour)
- 1/2 tsp baking soda
- 1/2 tsp salt sea salt
- 1/4 cup sesame seed raw
Instructions
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
- Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard size baking sheet (as recipe is written – adjust if making a larger batch!).
- Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
- Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Notes
- Freeze unbaked cookie dough balls in an airtight container or freezer bag; bake from frozen at 350°F for 12-15 minutes until golden.
- Almond flour and tapioca starch can be substituted with a gluten-free flour blend or all-purpose flour, but adjust leavening and salt accordingly, and expect a different texture.
- These cookies keep well stored at room temperature for 3-4 days or frozen for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(Cookies)
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 128 | 6% |
| Carbohydrates | 10.8g | 4% |
| Protein | 3.4g | 7% |
| Fat | 8.3g | 13% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 93mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1.8g | 7% |
| Sugar | 5.1g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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