sesame cookies

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!

Easy Tahini Cookies (Vegan + GF)

tahini, unsalted and smooth

maple syrup

almond flour

tapioca starch

tsp baking soda

tsp sea salt

sesame seeds

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.

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.

These healthy, gluten-free and vegan sesame cookies are perfect for an afternoon treat. They're lightly sweetened with an earthy, nutty flavour you'll love!

Vegan Sesame Tahini Cookies

almond flour (150 g)

tahini (120 g)

maple syrup (70 g)

vanilla extract,

salt,

Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.

Mix all the ingredients, except the sesame seeds, in a bowl until you get a moldable dough. 

Prepare a shallow bowl or plate with about 1/4 cup of sesame seeds.

Roll the dough into 10-12 balls, about 2 tbsp each, then roll the balls in the sesame seeds to coat.

Flatten each ball with your hands until about 1/3-inch thick and place on the baking sheet.

Bake for about 10-12 minutes until golden brown.

Let cool completely before serving. They will be soft and fragile when they come out of the oven so be sure to let them cool to firm up before handling.

I'm wanting to know if the sesame tahini cookies stay soft after they cool, for people who don't have any teeth????

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Sesame Tahini Cookies

These Easy Vegan Sesame Seed Cookies are lightly sweetened, soft and chewy, incredibly delicious and make wonderful holiday gifts.

Sesame Seed Cookies

tahini (runny)

tsp vanilla extract

cocoa powder

tsp salt

Preheat oven to 350 and line a large rimmed baking sheet with unbleached parchment paper or a silicone mat.

Use a liquid measuring cup and pour in the tahini, then the maple syrup and finally the vanilla extract.  Mix well.

Use a medium sized mixing bowl and stir together the almond flour, cocoa powder, baking soda and salt. Use a fork if there are clumps that need to be dissolved.

Pour the wet ingredients into the dry and stir until dough comes together.

Use a tablespoon or small cookie scoop to portion out 18 golf ball sized cookies and drop them onto the prepared baking pan.

Wet your hands and then roll each cookie into a ball.

Place the sesame seeds into a small, shallow bowl. Roll each ball of cookie dough into the sesame seeds until fully coated and then return to the baking pan.  Use the bottom of a glass to press the sesame ball down into a flat, 1/8&quot; thick cookie.

Top 3 sesame cookies recipes from across the web

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Top Tags

Easy Tahini Cookies (Vegan + GF)

Vegan Sesame Tahini Cookies

Sesame Seed Cookies

Top 3 sesame cookies recipes from across the web

The most viewed sesame cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Tahini Cookies (Vegan + GF)

Vegan Sesame Tahini Cookies

Sesame Seed Cookies

The most viewed sesame cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine