Easy Tahini Cookies (Vegan + GF)

These cookies are so, so good and extremely simple to make! Love the flavor!

We love these! I have made these tahini cookies several times, each time I mix the sesame seeds in with the batter and add 1/4 cup of mini chocolate chips and 1/4 cup of chopped cranraisins. Excellent!

Thank you for the recipe. These are so good. Almond flour is expensive in Australia and a friend recomended subbing almond meal. I found the meal made the cookies too dry and crumbly so compromised with 3/4 cup of flour and 1/2 cup meal. Everyone who has tried the cookies loves them.

Hi all I have made these a few times now and find them lovely as a snack or a morning tea treat

I have made these a few times as the recipe says I dont put the seeds on the out side. But I did but a jar of tahini with honey and made them up I reduce the maple but I didn’t like them as much I found that the honey in the tahini makes them a bit sweet for me and I rolled my dough in a long roll and sliced it then froze the dough so I can take out as many as I like and the cook in my air fryer in 15min and are lovely and crisp on the out side and soft and fluffy inside

Delicious! I have made these three times and they are so easy and so good! Not too sweet, nutty, a little chewy a light crisp. Just a fantastic recipe! Thank you!

Wow, I made these while my gluten-free Mom was visiting a few weeks ago and they are amazing!! We ate a few and I froze the rest; I just pulled one out of the freezer, and yup, they are that good. I followed the recipe exactly and they were SO easy. Thank you SO much for the recipe!

I made a batch of these today and had to immediately make a second one after my kids devoured the first one! I don’t have tapioca flour so I used oat flour instead. I also added a bit of cinnamon powder.

They are soooo good! I love that they’re not too sweet and perfect as a daycare or on-the-go snack.

I made these twice- first with all-purpose flour because I was out of almond, and then a second time as written with almond flour and tapioca flour. Two things:

First: when I made the AP flour substitution, the dough was very wet and sticky and not really something that would hold its shape, so I wound up adding another quarter cup of flour, like I had omitted the tapioca and simply did a 1:1 swap of AP for almond. This difference in consistency kinda freaked me out a little, so it might be worth mentioning that in the recipe.

Second: the recipe as directed came out dry and a bit salty for me, but with the expected cracks and dough consistency shown in the video, and I used the provided metric weight measurements for all of the dry ingredients just to make sure. Could this have happened because I bought the cheap almond flour instead? It’s not quite as finely ground as the other brand I tried (Barney Bakery), it’s more brown, and you can see little dark bits of almond skin.

All in all, the AP flour version is the one I preferred- they came out softer, chewier, and with a more subtle flavor, and that’s what the four stars is for. If I make these again, I will definitely just mix the sesame seeds straight into the dough instead of rolling them onto the outsides of the cookies, because the sesame seeds like to fall off and make a mess.

Delicious!! I didn’t have enough tapioca so used a blend of tapioca, corn starch, and potato starch. The cookies turned out beautifully and were given a thumbs up by the whole family. Thanks for another winner!

I had some leftover tahini to use up, so I made these exactly as directed and they were delicious! Not too sweet and the tahini is a nice change-up from a peanut butter cookie. Always enjoy your recipes!

Loved these! Very unique. Easy too – I followed the recipe exactly. Mine did flatten/spread out more than I expected based on the photos/ recipe, but I’m definitely not complaining about having bigger cookies…

Soooo good — and actually quite healthy. Love it. Thank you!!!

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!

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!
Merci!

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!

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.

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.

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

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!

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!

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.

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 💛

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!

Perfection!
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.

I let these cookies cook for the full 15 minutes – no regrets! So tasty!

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

These cookies were to die for! I have made them several times and they are a winner every time.

Simple to make and not too sweet!!!! Thanks for this great recipe.

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

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 : )

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!

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!

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.

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.

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

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.

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.

Quick, easy, different from standard fare, and very, very tasty. Another big winner! Thank you!

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 :).

So good and so easy to make! Definitely will be making again.

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

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

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!

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!

Great recipe!

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!

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!

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!

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!

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???)

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

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!!

Easy and delicious as advertised!

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!

Super awesome flavour and easy to make!

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

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

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!

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!!

Thank you for the great tehini cookie recipe! My kids love them!

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.

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.

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.

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.

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..

Just made them and they are delicious! Thank you!

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.

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!

Amazing cookies
Thank you