Easy Tahini Cookies (Vegan + GF)

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Wood plate with gluten-free vegan tahini cookies

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!

Tahini, sesame seeds, salt, tapioca starch, almond flour, and maple syrup

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.

Using a whisk to combine tahini and maple syrup

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.

Mixing almond flour and tapioca starch into tahini and maple syrup

After mixing in the flours, you’ll get cookie dough!

Holding a ball of cookie dough over a mixing bowl

Roll it into balls, dip them in sesame seeds, flatten slightly, and bake until golden!

Unbaked tahini cookies on a baking sheet

Can you say cutest cookies ever!?

Baking sheet with baked tahini cookies coated in sesame seeds

We hope you LOVE these tahini cookies! They’re:

Crispy on the edges
Tender in the inside
Super simple
& 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

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!

Holding a partially eaten tahini cookie to show the tender center

Easy Tahini Cookies (Vegan + GF)

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!
Author Minimalist Baker
Plate of vegan gluten-free tahini cookies
4.85 from 66 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 (Cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 3-4 Days


  • 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.



*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 (1 of 20 servings)

Serving: 1 cookie Calories: 128 Carbohydrates: 10.8 g Protein: 3.4 g Fat: 8.3 g Saturated Fat: 0.8 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 93 mg Potassium: 76 mg Fiber: 1.8 g Sugar: 5.1 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 35 mg Iron: 0.7 mg

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Reader Interactions

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My Rating:

  1. Shannon says

    Love these! I did the same as another reviewer and subbed in half the amount (6 tbsp) of cornstarch when I couldn’t find tapioca starch. They spread a little more than the pics but are honestly just perfect and the most amazing texture after 12 min in the oven. Thanks for a wonderful recipe!

    • Support @ Minimalist Baker says

      Woohoo! So happy to hear you enjoyed this recipe, Shannon. Thanks for sharing your modifications!

  2. Ray says

    This recipe is perfect! Made them once exactly as listed and the next time I subbed the tapioca starch (ran out) with oat flour….and they were still perfect! Now I make them regularly (usually with the oat flour). Everyone asks for the recipe. Thanks for this winner!!

      • Rebecca says

        So easy to make, and they tasted delicious. Not too sweet, nice firm crunchy texture.
        I used 80g tahini & 40g of almond butter (I was short on tahini).
        I made 24 cookies, easier to divide the mixture.

  3. Sophie Rau says

    I baked them and they are to die for!
    Very tasty, light and sesam-y :)
    Next time, I’d like to try them with a black sesame paste and black sesame seeds!
    The color might be cool.
    Thank you again for all your recipes, they inspire me a lot and they are always a pleasure to bake!

  4. Sarah says

    These are amazing! I subbed honey for maple syrup, and used cornstarch because I didn’t have tapioca flour (google said to use 1/2 of the amount when making this sub, so I did)— and they’re still amazing! Awesome chewy texture, nutty flavor from the tahini. Usually I hate baking gf lol— but I immediately texted it to my gf pals!

  5. Heather says

    WOW!! These cookies are DIVINE. The only thing I substituted was sorghum flour for the tapioca flour because that’s what I had in the cupboard. I also just want to thank you for your recipes. So many of them have been in my permanent rotation over the years and this cookie recipe is again another home run.

    • Support @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review, Heather! We’re so glad you enjoy our recipes! xo

  6. Little lily says

    I never heard of a tahini cookie, but we love tahini so i was ready to try this recipe. I am obsessed with them! I baked 15 minutes, and they are just perfect. The texture of the cookie is great, then the sesame seeds on the outside add just the right touch. 💚💜💙. I made the recipe exactly as written, and I’ll definitely make them again. Thank you for a delightful recipe.

  7. sandra forte says

    YUMMO!! Simple and delicious. Replaced half the tahini with peanut paste and it worked a treat. These are our new healthy go to. Love love love

  8. Stacy says

    I made these for a Mediterranean-themed get-together at a friend’s. They were a huge hit. My tahini was tad on the dry side, so I added a tiny bit of sesame oil when I mixed it with the maple syrup. They turned out perfect. Thanks for always having rad vegan recipes!

    • Support @ Minimalist Baker says

      Hi Cephorah! We haven’t tried that but we think it might work. Let us know how it goes if you give it a try!

  9. Genevieve says

    Well…. We have a problem. I have been making these every single week since you posted them! They are my favourite cookies! I’ve also made them dipped in chocolate, with mini chocolate chip, plain….. they remain wonderful!

    • Support @ Minimalist Baker says

      Ooo, love all those chocolate additions! We’re so glad you’re enjoying these cookies, Genevieve!

  10. Carrie says

    These were delicious! I subbed half of the maple syrup with erythritol syrup and to lower the carb count and they came out well. Thanks for the great recipe.

  11. Thais says

    This cookies are perfect with tea and for breakfast, I made them yesterday just replacing the tapioca starch for chickpea flour and it worked perfect! I’ll make them again many more time for sure! Thank you for the recipe 💛

  12. Joan says

    I try so hard to make things my daughter can enjoy. Made these and she did, and so did everyone else who doesn’t need to avoid gluten! Thank you!

  13. monica says

    I used buckwheat flower for the tapioca just because it was what I had.
    Added a little cinnamon, coconut blossom sugar and vanilla just for fun.
    Intrueguing flavour, not too sweet and wonderful consistency.

  14. Marija says

    Not sure where it went wrong but my cookies were really hard and the next day so hard I could only eat them when dipped in plant milk. I followed the recipe with the metric measurements. Maybe they are slightly off? Will try again using cups etc and see how that goes.

    • Support @ Minimalist Baker says

      Oh no! Thanks for sharing your experience, Marija. We will double check the metrics! Did you happen to make any modifications to the ingredients?

      • Marija says

        Hey, I did not change any of the ingredients but the dough seemed really crumbly when I was rolling it out. So dry that the sesame seeds almost wouldn’t want to stick. Very strange.

        • Support @ Minimalist Baker says

          So strange! Sorry that happened, Marja! Is it possible the brand of tahini you were using was really thick vs. smooth and runny? Let us know if you give it another try!

  15. Sydney says

    The consistency reminded me of danish shortbread cookies! Super simple treat with lovely nutty flavor. I used diy date syrup to sweeten mine♥️

    • Support @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Sydney!

  16. antonia says

    Absolutely love these super easy to make and not to sweet. I was just wondering do you think you could swap maple for date syrup ?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Antonia! Another reader has mentioned swapping in date syrup with success. Hope that helps!

  17. Nancy Rohr says

    Fantastic! I have made these twice, each time I put the sesame seeds in with the almond flour and added 1/4 cup of mini chocolate chips. The family devoured them!
    Thank you for a great recipe! Nancy

    • Support @ Minimalist Baker says

      Yum – love your modifications, Nancy! We’re so glad you and your family enjoy them! xoxo

  18. Cephorah B says

    I have a question I was wondering what can I substitute tapioca starch/ tapioca flour with since I can’t find it at my grocery store. I was also wondering if I can substitute maple syrup for date syrup?

    • Support @ Minimalist Baker says

      Hi Cephorah, perhaps corn starch, arrowroot, or (GF) all purpose flour? We think date syrup would work, but haven’t tested it or the tapioca alternatives so can’t guarantee they will work. Let us know if you do some experimenting!

  19. Lauren B. says

    These were SO good and SO easy to make!!! I am definitely saving this to make these in the future, especially when I want to bring a homemade dessert somewhere but am not in the mood for anything too involved (i.e. most of the time!). Enjoyed on the porch with some iced coffee and am so happy : )

  20. Karen says

    These are delicious! Best of all, they truly are fast- hand mixing, one small bowl- the longest part is just rolling into shape and eating the raw dough :) 10 minutes til ready to bake. It’s a little hard to tell when done Thank you, a new favorite!

  21. Dee says

    These cookies are delicious. The next time I make them, I’ll only put the sesame seeds on one side because they were falling off. Thank you for the recipe. I love your recipes!

    • Support @ Minimalist Baker says

      We’re glad you enjoyed the cookies, Dee! Thank you for sharing! Pressing the sesame seeds into the dough should prevent them from falling off, unless perhaps the dough was too dry?

  22. Kerri says

    Delicious! I had to make some subs b/c I can’t find the starch where I live and maple syrup is limited in choice and fairly expensive as it is imported and not really part of the local cuisine… but they turned out really well! I used 1C pastry flour + 1C almond flour for the flour. For the maple syrup I warmed 1/2C milk to dissolve 1/4C raw sugar. They were tender inside with a lite crust and crunch from the sesame seeds. The flavor is light with a touch of sweetness. My partner would like them sweeter but it’s a cultural thing since a lot of sugar is the norm here (Morocco). For me it’s the perfect amount. Will definitely be making these again.

    Side note.. I used milk for the liquid but I feel like a brewed tea such as chai or rooibos would add a nice complexity to the flavor as well.

    • Support @ Minimalist Baker says

      Love your creative modifications, Kerri! Thank you so much for sharing! We agree – chai would likely be SO yummy! xo

  23. Meri Schroeder says

    These are just OK cookies; was hoping for a bit more. They’d be good with coffee or tea, but on their own are just OK.

  24. Bobbie says

    Easy and delicious. Because I was low on tahini, I subbed half almond butter. Excellent, excellent. Thanks for the recipe.

    • Support @ Minimalist Baker says

      Ooo, yum! Thanks so much for the wonderful review and for sharing your modifications, Bobbie!

  25. Martha says

    These were yummy! Unique and not too sweet. Next time I make them, I will try the zest or cardamom additions suggested by others and I’m going to try black sesame seeds just for the look.

  26. Veganvet says

    Easy and tasty. I make my own tahini, which is a little less oily than store-bought, so the dough turned out a bit dry. I added some mandarin zest and juice which added a nice little flavor kick. I also used date syrup instead of maple because I thought it would complement the tahini nicely.

    • Kathy says

      I made these according to recipe and loved them. I’m getting ready to make them again and was thinking about sweetening with molasses in place of or combined with maple syrup for a deeper flavor. Do you think that would work? Would I use the same measurement? Thank you.

      • Support @ Minimalist Baker says

        Hi Kathy! We haven’t tried this with molasses and we aren’t sure if the flavor might be too strong? Let us know how it goes if you give it a try!

        • Kathy says

          I ended up using half molasses and half maple syrup. They were very good. They have a deeper flavor than the original. I really like them both ways.

  27. Alexa says

    Totally delicious! Brilliant that they are also calcium-rich (compared to may biscuits/cakes). I didn’t have hulled (white) sesame seeds so I just used unhulled (brown) and they simply went a golden colour. I’m going to try a little cinnamon and/or cardamom next time. Thank-you for creating and sharing these :).

  28. Catherine says

    I’m so excited to make these! We have a nut allergy in the house, though. Is there a type of flour you would recommend as a god sub for the almond flour in this recipe?

    • Andrea N says

      This is the BEST cookies I have EVER made!!!!! So chewy and delicious but because my body does not do well with baking soda, I left it out but still AMAZING cookies!!!

  29. Jennie says

    One of my favorite things ever is a “honey halva latte” I had at a coffee shop so I subbed the maple syrup for honey. Very yummy, with just the right amount of sweetness.

    I think next time I will add a 1/4 tsp of cardamom

  30. Ekta says

    These cookies are phenomenal, made them the other day.. couldn’t stop eating them, they are addictive. So sad they are finished, will have to make them again today I think

    • Support @ Minimalist Baker says

      So glad you enjoyed these cookies, Ekta! Thanks so much for the great review and 5 star rating!

  31. Leslie says

    I made these over the weekend and really enjoyed them! My mom is dairy free so it is sometimes hard to find a dessert that is easy and doesn’t use too many extra ingredients to make up for the lack of butter/milk/etc. These cookies really worked. I find them to be quite addictive. They aren’t too sweet and the nuttiness is perfect. Highly recommend!

  32. Anna says

    Dana, you have done it again! These cookies are so awesome. I substituted cornstarch instead of tapioca as I didn’t have any (using half the amount) and it turned out great.

    Seriously, all the recipes I have tried from your blog (many, many, man over the years!) have been incredible. Just wanted to thank you for the effort and care you put into these, it has made my transition to new dietary restrictions for health reasons much easier. Knowing I can reliably look to your blog and find easy and healthful recipes that don’t compromise on ingredients and flavour is so wonderful. Thank you!

    • Support @ Minimalist Baker says

      We love to hear this! Thanks so much for the wonderful and heartfelt review, Anna. We’re so glad you find the blog helpful!

  33. Andrea says

    These cookies are so delicious! I love the texture and the fact that they’re not too sweet. I subbed 1/4 cup of arrowroot powder since I only had 1/2 cup of tapioca starch. I used black and white seasame seeds and they are one good looking cookie!

    • Support @ Minimalist Baker says

      Ooo sounds pretty! Thanks so much for the lovely review and for sharing your modifications, Andrea!

  34. VICKY says

    I was so intrigued by these since I had never had a tahini cookie, and I am not disappointed! they are amazing! And so quick to make! Thank you!

  35. Cora says

    Amazing. Made these exactly as written and baked for 15 mins. Crispy on the bottom, soft in the middle. This was a perfect recipe to help use up some of the tapioca starch that’s been sitting in my pantry since the last vegan cheese I made. Thought the tapioca might make the cookies gummy but it didn’t at all — they are chewy and delicious. Recommend!

  36. The Vegan Goddess says

    I made these for Saturday Movie Night. Look out, there’s a new cookie in town!

    These are easy to make, tasty and hit all the right notes for a healthier, natural treat.

    Thanks for another great recipe!

  37. Michelle says

    I wish I could give more than 5 stars! It’s a chilly and snowy spring day and of course I want to turn on my oven and bake something yummy but also healthy. I had all the ingredients and was totally excited to give it a try. Unfortunately, I ran short on almond flour, so I threw some cashews in the blender and made cashew flour to make up the difference (about 1/3 cup). I also cut the salt to 1/4 tsp because I’m trying to cut back on salt.

    They are the perfect crunchy treat alongside (or even better, DIPPED in) coffee on a chilly day. So easy and so delicious.

    (Also, I can’t believe no one said this but how did everyone not eat all the batter before it made it in the oven???)

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your creative modifications, Michelle. So glad you enjoyed!

  38. jeannette says

    Made these yesterday … really delicious! Easy to make, short ingredient list, and great crunch. Very good with a cuppa. A keeper.

  39. Tanja says

    So flavoursome…. the texture is divine and so easy and quick to make. Even better warm out of the oven. Will definitely make again! Many thanks!!

  40. Hélène says

    These cookies are delicious and they will definitely become a regular thing!
    The only thing I modified here was the tapioca flour. I only had cornstarch on hand, so I used that but only put half of the amount given in the recipe (about 6 tbsp). They turned out great!
    I also found that they weren’t too sweet at all.
    Also, I usually lower the amount of sugar in my baking by about 30-40% for most websites but not on Minimalist Baker (and not for this recipe).
    Thank you for sharing your recipes!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Hélène! So glad you enjoyed these!

    • Jenny says

      thanks for the tip re. cornstarch- i didn’t have tapioca so used your reco for amount of cornstarch to use and they turned out perfect.
      Minimalist Baker once again you are the best- these cookies are delicious! and so healthy!!
      Perfect recipe once again.

  41. Joanne Foster says

    Made these delightful delectable cookies but changed a few things.
    I did add more maple syrup I love Tahini but my hubby isnt a huge fan so needed that extra sweetness.
    Also didnt have any sesame seeds so I rolled the dough balls into a bowl of shredded coconut.
    The final addition was a sugar free vegan chocolate drop in the middle.
    My hubby absolutely loves them so delicious & mine are yummy & chewy which we love.

    • Support @ Minimalist Baker says

      Ooo yum! Thanks so much for the wonderful review and for sharing your modifications, Joanne! So glad you both enjoyed!

      • Lucy Gorham says

        These cookies are absolutely delicious and not overly sweet. The toasted sesame flavor is distinctive and makes them special. I will definitely be making them again. Unlike many vegan and gluten-free cookie recipes I’ve tried, they’re a perfect balance of crunchy and moist.

    • Gemma says

      These were delicious and so quick and easy to whip up. I didn’t have seame seeds, so rolled them in golden flax seeds and was still good

  42. Tammy Harrow says

    I just made these but subbed the tapioca flour with coconut flour (because I didn’t have any). Turned out great. Thank you!

  43. Deb says

    These are really good. I love that they’re so quick & simple. 100% plant based & so tasty, yum. Thank you for a great recipe.

  44. mike says

    Was looking for a recipe to use Tahini.. great.

    Maybe flattened them a bit too much and slightly overbaked them… a bit hard… oh well… will need to re-attempt.
    Used Cornstarch instead of Tapioca startch.. not sure if that was a factor also.

    Are they supposed to be a bit soft?

    • Support @ Minimalist Baker says

      Hi Mike, it’s possible they were overbaked, but cornstarch could also be the issue. They should be a little crispy on the outside, but tender on the inside.

        • Support @ Minimalist Baker says

          Oh no! So sorry to hear you didn’t enjoy these cookies, Barbara. Did you happen to make any modifications to the ingredients? The brand of tahini can also greatly impact the flavor of these cookies. Thanks for sharing your experience!

      • CKW says

        I had the same issue as Mike, except I followed the recipe to a tee! In the first hour, the cookies were delicious: crunchy on the outside and soft on the inside. Then i put them in an alright container and when I tried them again in the evening, they were hard. Any ideas of what went wrong?

        • Support @ Minimalist Baker says

          Bummer! Depending on your climate, the cookies could dry out at very different rates… it’s also possible that baking for slightly less time would help them stay softer longer? Thanks for sharing your honest experience and feedback!

      • Support @ Minimalist Baker says

        Hi Esmeralda, other readers have had success using arrowroot instead of tapioca starch, but we haven’t tried it ourselves. Hope this helps!

  45. Bailey says

    These are amazing, I love tahini so of course I had to make these right away! So easy, awesome texture, great ingredients, and turned out just perfect. Thanks for a great recipe!

  46. Amy says

    I made these today and they and amazing!! Recently advised to follow a low FODMAP diet, I’ve been researching cookie recipes that are compliant and these are!! That said, I would make them for everyone because they are delicious! They taste like a halvah cookie!!

  47. Heidi says

    I made these and they were delicious. I didn’t have tapioca, so I subbed arrowroot flour. I am not sure how the original recipe is supposed to be, but this sub didn’t feel dense to me. I also used black sesame seeds. They were crisp on the outside, but still soft on the inside and very light. Thank you for always having the best recipes.

    • Support @ Minimalist Baker says

      We’re so glad it worked well! Thank you for sharing your experience, Heidi! xo

  48. Trish says

    I just made these wonderful cookies and they are delish! I haven’t had the best run lately with baking successes, but these turned out perfectly. I followed the recipe as written and it was so easy. This will definitely be one of my ‘go to’ recipes from now on.

    • Support @ Minimalist Baker says

      Hm, walnuts are more bitter than almonds so it would likely impact the flavor. Let us know if you try it!

  49. Tina says

    Just made these! I didn’t have almond flour, tapioca starch, or sesame seeds, so I used the one cup of all purpose, added a half teaspoon of vanilla for taste and then rolled in shredded non sweetened coconut and it was delish and still have good flavour! Thank you!! Needed to use the tahini up.

  50. Ravindra says

    Interesting recipe I loved it, is there a preservative which can keep the shelf life longer if i need to package and sell? Can you please suggest.

    • Support @ Minimalist Baker says

      Hmm, we’re not sure as we don’t have experience using preservatives. Maybe check out the ingredient list on cookie packages and see what different brands are using?

    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t tested with arrowroot, but it might work. We would guess it wouldn’t be quite as fluffy and may be a little gummy in the center. Let us know if you try it!

  51. Patricia says

    I just had one with a cup of tea for morning tea. Amazing. Really had to hold back and not go for seconds. Followed recipe, very easy and relatively quick to make. Will definitely make again..

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Patricia! These are definitely addictive so we know the feeling! Thank you for the lovely review! xo

    • Support @ Minimalist Baker says

      Hi Mary Beth, we haven’t tested with Bob’s Red Mill 1:1, but it would likely be a similar result to our DIY GF Blend. See the notes section for our experience trying that.

  52. Genevieve says

    I made these right after the recipe landed in my inbox! They are ridiculOusly easy, very tasty, just sweet enough, and I am enjoying one with a cup of golden milk! The perfect pair! Thank you for another great recipe.

  53. Felecia says

    Hi there!
    Could I sub oat flour & use tapioca?

    Will give fees back as to how it turns out.
    Love, love tahini!

    • Support @ Minimalist Baker says

      Hi Felecia, we haven’t tried it with oat flour, but we think the cookies will be more dense. If you try it, we’d suggest using ~3/4 – 1 cup oat flour or until the dough resembles the photos/video. Excited to hear what you think!

  54. Robin says

    Super easy and delicious! My kids loved them. I didn’t have any tapioca starch – substituted spelt flour and they were perfect. Also used toasted sesame seeds without issue. A definite repeat recipe!

    • Support @ Minimalist Baker says

      Hi Andrea, we haven’t tested this recipe with coconut flour, but think the cookies would be more dense and crumbly. If you try it, we’d suggest using half the amount because it’s more absorbent. Hope that helps!

  55. Tammy says

    My dad doesn’t eat tapioca starch, corn starch, potato starch… can I use a teaspoon of xanthan gum instead?

    • Support @ Minimalist Baker says

      Hi Tammy, tapioca starch is acting as a flour substitute here, so we don’t think 1 teaspoon xanthan would do the trick. You could maybe try 1/2 cup oat flour, but the cookies will likely be more dense. 1/2 teaspoon baking powder could help it a little. Let us know if you do some experimenting!

    • Support @ Minimalist Baker says

      Hi Judy, we haven’t tried it with oat flour, but we think the cookies will be more dense. If you try it, we’d suggest using ~3/4 – 1 cup oat flour or until the dough resembles the photos/video. Let us know if you try it!

      • Support @ Minimalist Baker says

        Hi Alejandra, we haven’t tested with arrowroot, but it might work. We would guess it wouldn’t be quite as fluffy and may be a little gummy in the center. Let us know if you try it!

        • Kristin says

          A Mediterranean restaurant near us has chocolate chip tahini cookies. Would this recipe work for adding chocolate chips to?

  56. Molly says

    I already have some black sesame seeds on hand. Do you think those would work for the rolling? I’d like to try these!

    • Support @ Minimalist Baker says

      Hi Mardi, we used raw! Toasted might work, but they could brown too much in the oven. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Chelsea, we haven’t tested with arrowroot, but it might work. We would guess it wouldn’t be quite as fluffy and may be a little gummy in the center. Let us know if you try it!

  57. MacKenzie says

    You say in the note that we could sub 1 cup AP flour for the almond flour and tapioca starch. Is that one cup EACH and two cups TOTAL (i.e. 1 cup for the 1.25 cups almond flour and 1 cup for the .75 cup tapioca starch), or just one cup TOTAL? I imagine it’s one each, but I wanted to be sure.

    • Support @ Minimalist Baker says

      Hi MacKenzie, it’s total because all purpose flour is much more absorbent than almond flour. Hope that helps!

  58. Lisa says

    Wow these look great! My hubs a diabetic and can’t do the maple syrup. Can I sub for milk so I can use my usual dry sugar substitutes?


    • Support @ Minimalist Baker says

      Hi Lisa! We haven’t tried that and we aren’t sure if it will work… if you tried it we think you’d want to use a bit less of milk, maybe 1/3 cup? Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi there! We haven’t tried this recipe with cassava flour and we aren’t sure if it would work, you may need to use less to get the right texture and the cookies will probably be more dense. Let us know how it goes if you give it a try!

  59. Vasiliki says

    Marble syrup is not a common ingredient here in Greece. Could it be replaced with melassa or petimezi?

    • Support @ Minimalist Baker says

      Hi Vasiliki! We haven’t tried this with either of those (molasses and grape sryup as we know them here) and we don’t think they would work as they have a much stronger flavor than maple syrup. If you eat it, honey would be a good option, or possible agave nectar if you have access to it. Hope this helps!

    • Emmy says

      Hi, I used date syrup (didn’t have maple in the house) and they turned out great! The color was darker almost like a cocoa color, they were crispy on the outside and chewy on the inside. Delicious!

    • Support @ Minimalist Baker says

      Hi Katja! We haven’t tried that but we think it will work… the cookies might be a bit fluffier or more prone to crumbling, but we aren’t sure. Let us know how it goes!