This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
When I want a cookie that stands out from the usual batch, I make my sesame tahini cookies. I use almond flour, smooth tahini, and vanilla extract for a rich and chewy treat that is crisp on the outside and soft in the middle. Best of all, I can have these cookies ready in just 30 minutes, making it great for last-minute company.
Tahini-based desserts like these sesame tahini cookies or my black sesame cookies bring a unique flavor profile to baking. The natural bitterness of tahini pairs with subtle sweetness, creating a cookie with a more complex, sophisticated flavor. If you are tired of baking the same old sugar-heavy cookies, give this recipe a try.
Experimenting with tahini in my baking started when I was looking for unusual and innovative flavors for baking cookies. I was no stranger to using tahini in savory dishes, and I frequently make my tahini pasta, which my kids love. These cookies have been made famous at many book club gatherings and PTA meetings, and many people eat them thinking they are peanut butter-flavored. Recently, I was asked which brand of nut butter I used to achieve the subtle flavor, and she was surprised when I told her it was tahini. She had gone her entire life believing she did not like it. Ha!
Toasted sesame seeds, creamy tahini, and naturally sweet maple syrup give these sesame tahini cookies their signature flavor, which is both earthy and rich. As a nutritionist, I love that this recipe uses maple syrup instead of refined sugar, and the inclusion of tahini benefits heart health, cholesterol support, anti-inflammatory properties, and has an antioxidant known to fight free radical damage in the body.
Using tahini as both the fat and binder changes the way this dough comes together, compared to traditional cookie recipes. I mix until just combined so the texture stays soft rather than dense, and flatten the dough before baking, as it does not spread much on its own. This, along with baking until lightly golden, gives the edges structure while keeping the center tender.
These sesame tahini cookies are so easy to make, they are something of a ritual during busy weeks in our house. I love having a healthy sweet treat around, no matter what is going on in my life. Too many times, I have given in to sugary store-bought items that always leave me with a sense of guilt. When I made my most recent batch, I actually made extra and popped them in the freezer, knowing that the following weeks would be manic.
Then last night I was up late working, craving something sweet, and remembered the emergency stash in the freezer. I refreshed them in the oven, and the smell even got my husband out of bed and in the kitchen. Ha! Make a few extras and save them in the freezer for a rainy day, because I promise you, your first batch will disappear fast.
Latest Recipe Video!
🥘 Ingredients
For these sesame tahini cookies, I use a handful of pantry staples and some good-quality tahini. This is everything I use:
Almond flour: I use almond flour for a soft texture and mild flavor that complements the tahini.
Tapioca flour: This helps bind the dough and creates a chewy consistency.
Baking soda: I use this to give the cookies a slight lift and help them bake properly.
Tahini: A smooth, well-stirred tahini mixes into the dough easily and distributes the flavor.
Maple syrup: This is used as a natural vegan sweetener that does well with the sesame flavor. You could use honey, but this recipe would no longer be vegan. If you do not mind sugar in these cookies, you could try my vegan honey recipe.
Vanilla extract: I add vanilla to round out the flavor of the cookies.
Salt: A small amount of salt enhances the sweet and nutty notes.
Sesame seeds: I roll the dough in sesame seeds for texture and a toasted finish.
🔪 How To Make
To make these sesame tahini cookies, I combine simple ingredients in an easy-to-follow process. This is how I make them:
Preheat and prep: First, I preheat my oven to 350F and line a baking tray with parchment paper, or mist it with a non-stick cooking spray.
Mix dry ingredients: I whisk together my almond flour, tapioca flour, baking soda, and salt in a bowl.
Mix wet ingredients: In another bowl, I stir the tahini, maple syrup, and vanilla extract together until smooth.
Combine wet and dry: Then I add the dry ingredients to the wet ingredients and stir just until a dough forms.
Roll dough: I scoop portions of dough out about 1-2 heaped tablespoons worth, and roll them into balls.
Coat dough with seeds: Then I coat the top of each ball in sesame seeds and press them down onto the baking tray, flattening them until they are about 1/4 inch thick.
Repeat: I repeat this with my remaining dough. This should make about 16 cookies.
Bake: Then I bake the cookies in the preheated oven for 12-15 minutes, until they are lightly golden in color.
Cool: Once the cookies are baked, I let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
My #1 Secret Tip for this sesame tahini cookie recipe is to stop mixing as soon as the dough comes together. I have discovered that overmixing, even by a small measure, can change the texture of the cookies, making them dense and slightly tough.
Other Tips To Keep In Mind:
- Balance moisture: I pay attention to how the dough comes together. If it seems dry, I add a small amount of tahini. And if the dough is too soft, I add a teaspoon of almond flour to bring it together.
- Watch the coloring: I remove the cookies when the edges turn slightly golden, but the centers still look soft. They continue to set as they cool, and removing them from the oven at this stage guarantees a tender texture.
- Store tahini properly: If unopened, I keep my tahini in a cool, dark cupboard or pantry. Once it has been opened, I store my tahini in the fridge as the natural oils can go rancid quickly. Make sure you are using fresh, properly kept tahini for these cookies.
- Check tahini texture: I look for tahini that flows off a spoon easily. If it is too stiff, the cookies become dense, and too much oil in the tahini causes them to spread too much. If your tahini has been in the fridge, stir it well, remove your portion for the cookies, and allow it to come to room temperature. I like giving it one final stir before adding to the dough.
📖 Variations
I have tested a few variations of these sesame tahini cookies, and these are 3 that you should definitely consider trying:
Citrus twist tahini: I add 1 teaspoon of lemon zest and fresh lemon juice to the dough mixture for a hint of citrus that complements the tahini. If I have a particularly bitter jar of tahini, I like using this variation for balance.
Spiced tahini cookies: When I want to add a slightly warm and spicy note to these cookies, I add 1/2 teaspoon each of ground cinnamon, ground cardamom, and ground ginger. My husband loves this version, especially with a mug of oat milk hot chocolate.
Oatmeal texture: For a heartier bite, I replace 1/4 cup of tapioca flour with oat flour. This gives a subtle oatmeal flavor with added nutritional benefits. I like packing this variation in for my kids’ school lunches.
🍽 Serving Suggestions
Pairing these sesame tahini cookies with something warm is one of the best ways to enjoy them. I like pairing it with rich, creamy flavors that play off the earthy bitterness. If you would like to make these as part of an after-tea type spread, serve with a warm Biscoff latte and a helping of my lemon butter biscuits. The warm spices in the Biscoff and the bright, zesty lemon enhance the natural sesame flavor.
Personally, I love having these with a cool glass of honeydew milk tea, while my kids are way more adventurous. Sure, they enjoy it with some almond milk, but they much prefer sandwiching some of my lychee ice cream between two sesame cookies. It may seem unconventional, but the floral, sweet, nutty, and earthy flavors play off each other nicely.
🧊 Storing And ♨️ Reheating
Room temperature: I store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: I freeze baked cookies or raw dough balls for up to 2 months. Be sure to separate layers with parchment paper.
Reheating: I warm the cookies briefly in the oven to bring back their soft texture. If frozen, allow to soften at room temperature before baking.
❓Recipe FAQs
I have noticed that when this occurs, it depends heavily on the tahini itself. Some varieties are naturally more bitter, especially if the sesame seeds are well roasted. I choose a smooth, mild tahini and stir it well before using. You can also taste the tahini before adding it to the batter, and if it seems bitter from the start, add a pinch of salt and a few more drops of maple syrup to the mix.
I always check that the tahini is smooth and pourable before adding it to the dough. If it is too thick or separated, it will not mix well and can affect the final texture. Make sure to stir the tahini thoroughly until creamy, as natural separation occurs when it sits.
When I use almond flour, the cookies turn out softer and richer with a moist texture. Oat flour creates a firm cookie with a more structured bite. Both work well for these tahini cookies, and you can pick whatever ingredient works best for your desired texture.
Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Sesame Tahini Cookies
When I want a cookie that stands out from the usual batch, I make my sesame tahini cookies. I use almond flour, smooth tahini, and vanilla extract for a rich and chewy treat that is crisp on the outside and soft in the middle. Best of all, I can have these cookies ready in just 30 minutes, making it great for last-minute company.
Servings: 16 cookies
Calories: 153kcal
- My #1 Secret Tip for this sesame tahini cookie recipe is to stop mixing as soon as the dough comes together. I have discovered that overmixing, even by a small measure, can change the texture of the cookies, making them dense and slightly tough.
- Balance moisture: I pay attention to how the dough comes together. If it seems dry, I add a small amount of tahini. And if the dough is too soft, I add a teaspoon of almond flour to bring it together.
- Watch the coloring: I remove the cookies when the edges turn slightly golden, but the centers still look soft. They continue to set as they cool, and removing them from the oven at this stage guarantees a tender texture.
- Store tahini properly: If unopened, I keep my tahini in a cool, dark cupboard or pantry. Once it has been opened, I store my tahini in the fridge as the natural oils can go rancid quickly. Make sure you are using fresh, properly kept tahini for these cookies.
- Check tahini texture: I look for tahini that flows off a spoon easily. If it is too stiff, the cookies become dense, and too much oil in the tahini causes them to spread too much. If your tahini has been in the fridge, stir it well, remove your portion for the cookies, and allow it to come to room temperature. I like giving it one final stir before adding to the dough.
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g