Step aside peanut butter cookies (not too far, we still love you!), there’s a new treat in town: tahini cookies! They’re addictively delicious and SO easy they practically make themselves (just 1 bowl, 7 ingredients, and about 20 minutes required).
These cookies are perfectly nutty, the ideal balance of salty and sweet, plus vegan and gluten-free (but no one will know)! Let’s do this!
Origin of Tahini Cookies
Tahini is an Arabic name for ground sesame seeds and it’s a popular ingredient in Middle Eastern cuisine.
In our search for the origin of tahini cookies, we learned that the treat is popular in Israel and a version called tahin kurabiyesi is popular in Turkey. While we’ve never been so lucky to try either version, we’re kind of obsessed with tahini (and cookies!), so we couldn’t help but make a treat that combined the two.
The following is our inspired take on tahini cookies made gluten-free, grain-free, refined sugar-free, vegan, and butter- and oil-free. They have a tender center and crispy exterior vs. the more shortbread-like style of Turkish and Israeli tahini cookies.
How to Make Tahini Cookies
These cookies begin with whisking tahini and maple syrup into a smooth mixture. Hot tip? Not all brands of tahini are created equal! We find it easier to work with tahini that’s smooth and drippy vs. thick and pasty. We did a review comparing brands of tahini to help you find one that’s easy to work with.
Once you’ve got a smooth mixture, it’s time to add in the flours, salt, and baking soda. Almond flour gives these cookies a light crumb, while tapioca starch gives them structure.
After mixing in the flours, you’ll get cookie dough!
Roll it into balls, dip them in sesame seeds, flatten slightly, and bake until golden!
Can you say cutest cookies ever!?
We hope you LOVE these tahini cookies! They’re:
Crispy on the edges
Tender in the inside
& SO delicious!
Enjoy these delicious treats with a cup of coffee, chai, or hot chocolate. They’re perfect for afternoon snacks, cookie parties, or any time you’re craving a more sophisticated alternative to peanut butter cookies!
More Recipes for Tahini Lovers
- Tahini Stir-Fry Sauce
- Quick Ginger Garlic Miso Tahini Dressing
- Tahini Chocolate Banana Soft Serve
- Tahini-Stuffed Dates (aka Tahini Bombs!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Tahini Cookies (Vegan + GF)
- 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
- 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.
*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.
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