4.9 from 372 votes
Easy Tahini Cookies (Vegan + GF)
Incredibly delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 20 (Cookies)
Calories: 128 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 1/2 cup tahini, unsalted and smooth (see our tahini review for our favorite brands)
- 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 sea salt
- 1/4 cup raw sesame seeds
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate.*For freezing dough: Complete steps 2 & 3, then place your unbaked cookies into an airtight container or freezer bag. When ready to bake, place frozen cookies on a parchment-lined baking sheet and bake for 12-15 minutes, until golden.*You can substitute 1 ¼ cups DIY Gluten-Free Flour Blend or 1 cup traditional all-purpose flour for both almond flour and tapioca starch, but if you do, you should use baking powder instead of baking soda and reduce the salt by half! The texture is not quite the same and the cookies are not as flavorful, but they do work!*Loosely adapted from Food & Wine’s Honey Tahini Cookies.
Nutrition Information
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
Monounsaturated Fat
2.7g
Trans Fat
0g
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%)
Nutrition Facts
Serving: 20(Cookies)
Amount Per Serving
Calories 128
% 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.