This vegan Tahini Cookies recipe is a deliciously healthy plant-based snack that you and your family will totally love!
Tahini is so dang trendy in the baking world, and I don’t think it’s going away any time soon. This savoury, sweet, nutty sesame spread is crazy delicious and is a great way to add healthy fats to baking.
One of my favourite ways to use tahini in my baking is in this vegan tahini cookies recipe. They’re soft, chewy, lightly salted and nutrient packed. They make for the perfect pick me up snack, and you kind of need them stat – like yesterday.
Table of contents
Why This Recipe Works
If you’re a fan of that sweet-salty combo, you’re going to swoon over my tahini cookies recipe. Here are a few more reasons why these are about to be your new favourite treat.
- Only uses 10 ingredients
- Contains protein and fibre
- Gluten free
- Totally plant-based
Tahini – Tahini essentially functions the same way that nut butter does in baking by adding a rich flavour and thick texture to the batter. Tahini is also loaded with healthy fats!
Coconut Sugar – I like using coconut sugar to make these vegan tahini cookies because it is slightly less sweet than other sugar options, which allows the tahini flavour to really speak for itself.
Flour – We use a combination of oat flour and brown rice flour. If you don’t have brown rice flour on hand, and want to keep these gluten free you can use almond flour instead.
Almond Butter – the almond butter works with the creaminess of the tahini to yield a super chewy cookie. If you don’t have almond butter on hand, you can substitute for peanut butter but just note that this may change the flavour profile and you might end up with a cookie that is more peanut butter styles than tahini flavoured.
How To Make This Recipe
Step 1: In a medium bowl, mix together the almond butter, tahini, coconut sugar, apple sauce and vanilla.
Step 2: Add in the oat flour, rice flour, baking soda, powder, and salt. Mix well and refrigerate for 1 hour.
Step 3: Roll the dough into balls and place on the baking sheet far apart. Sprinkle generously with sesame seeds and salt and bake for 10-11 minutes until lightly golden.
The batter for my tahini cookies recipe is relatively wet and delicate, so if you find it difficult to shape the cookies on the baking sheet you can add an extra tablespoon of flour to the batter. I would also suggest using a spoon instead of your hands to form the cookies onto the baking sheet.
These vegan tahini cookies are also pretty delicate straight out of the oven so be sure to give them enough time to cool. Even after cooling, they should still be relatively soft and chewy (which makes them seriously addicting).
These cookies stay fresh for about 3-5 days. Because this recipe yields a really soft and chewy cookie, they don’t tend to get stale super quickly. But make sure to store in an air tight container to preserve their freshness.
You can use 2/3 cups of light brown sugar instead. Note that brown sugar is sweeter than coconut sugar so this will likely yield a slightly sweeter cookie.
You can make these cookies nut friendly by substituting the almond butter for a seed butter – like sun butter or soy butter. However, these cookies are not appropriate for sesame allergies, as tahini is made from sesame seeds.
More Recipes You Might Like
If you loved this tahini cookies recipe, then you’re going to love these other cookies on the blog!
- Lemon Poppyseed Vegan Cookies
- Peanut Butter & Jelly Vegan Breakfast Cookies
- Vegan Carrot Cake Cookies
- Vegan Salted Chocolate Almond Cookies
Now I want to know, what are your favourite vegan cookie recipes lately?
Vegan Tahini Cookies Recipe (Easy & Healthy Snack!)
- In a medium bowl, mix together the almond butter, tahini, coconut sugar, apple sauce and vanilla. Add in the oat flour, rice flour, baking soda, powder, and salt. Mix well and refrigerate for 1 hour.
- Preheat oven to 350 F and prepare two baking sheets with a silpat or parchment.
- Roll the dough into balls and place on the baking sheet far apart. These cookies will spread a lot so give them lots of room. Sprinkle generously with sesame seeds and salt and bake for 10-11 minutes until lightly golden. They will still feel soft but will harden slightly as they cool.
Did you enjoy these vegan tahini cookies? Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.