This delicious tahini cookie recipe is gluten-free, vegan and naturally sweetened with maple syrup! Thanks to the tahini and sesame seeds the cookies have a lovely nutty flavor, but are nut-free! The healthy sweet snack is school safe and both kids and grown-ups will love them.
How to Make Tahini Cookies
Let's make a batch of these delicious lemon tahini cookies. Follow along here for step-by-step instructions, with pictures, or hop down to the bottom of article for printable recipe card.
The recipe makes two dozen 2” cookies.
Prep Time: 13 minutes | Bake Time: 12 minutes | Total Time: 25 minutes
Ingredients
Here is everything you need to make these healthy cookies:
- ¾ cup tahini, unsalted
- ⅔ cup oat flour
- ½ cup maple syrup
- ¼ teaspoon sea salt
- Zest of 1 lemon
- ¼ cup sesame seeds, toasted
- Optional - ½ teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 C). Line baking sheets with parchment paper or silicon baking mats.
In a large bowl, combine the oat flour, salt, tahini, syrup, and lemon zest.
Stir vigorously until smooth. Continue stirring until dough becomes stiff and holds its shape.
Place the sesame seeds in a shallow bowl.
Use a small cookie scoop or large melon baller to scoop up balls of dough approximately one tablespoon in size. Roll into balls between your hands, then roll in sesame seeds.
Place 2-3 inches apart on the prepared baking sheet. Repeat with all the tahini cookie dough.
Using the bottom of a glass or jar, flatten each of the cookies to about ¼ inch thick.
Place the cookies in preheated oven. Bake cookies for 12 minutes or until edges are golden brown.
Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
Storing Tahini Cookies
Store the cookies in an airtight container at room temperature for up to 3 days.
Tahini Cookies
Ingredients
- ¾ cup tahini unsalted
- ⅔ cup oat flour
- ½ cup maple syrup
- ¼ teaspoon sea or Kosher salt
- Zest of 1 lemon
- ¼ cup sesame seeds toasted
- ½ teaspoon pure vanilla extract *optional
Instructions
- Preheat oven to 350 degrees F (175 C). Line baking sheets with parchment paper or silicon baking mats.
- In a large bowl, combine the oat flour, salt, tahini, maple syrup, and lemon zest.
- Stir vigorously until smooth. Continue stirring until dough becomes stiff and holds its shape.
- Place the sesame seeds in a shallow bowl.
- Scoop the dough for each cookie in one tablespoon sized dollops. Roll into balls between your hands, then roll into the sesame seeds.
- Place the tahini cookies 2-3” apart on the prepared baking sheet. Repeat with all the dough.
- Use the bottom of a glass or jar to flatten each of the cookies to about ¼ inch thick.
- Place cookies in preheated oven. Bake for 12 minutes or until edges are golden brown.
- Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
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