Vegan Tahini Cookies
These one-bowl vegan tahini cookies are one of the easiest to make! They are soft and sweet with a delightful nutty flavor and a crunchy sesame seed coating.
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Why You’ll Love This Recipe
- Simple and easy: Make these cookies using a few pantry ingredients and a single bowl. The dough is easy to put together in just minutes.
- Flavor: If you love my vegan peanut butter cookies, then you will absolutely adore these cookies! They are not overly sweet and have a satisfying buttery, earthy, nutty taste!
- Texture: Soft and chewy with a crisp sesame-coated crust.
- An everyday cookie recipe: They are perfect for your kid’s snack boxes, or to serve when you have guests over. They will never disappoint. You can also try my Vegan Peanut Butter Blossoms and Vegan Peanut Butter Cup Cookies!
Key Ingredient Notes
- All-purpose flour – unbleached flour produces cookies that hold their shape and have a chewier texture.
- Vegan butter – use stick or block form, not in tubs. It should be softened slightly at room temperature, not melted. You can also use vegan margarine as a substitute.
- Tahini – This Middle Eastern paste is made from toasted ground hulled sesame that is ground until creamy and smooth. You can find this either in the international aisle of grocery stores or near other condiments and sauces like peanut butter and other kinds of seed butter.
- Sugar – a mix of granulated cane and light brown sugar is key to getting the best texture and flavor.
- Vegan egg – You can use different types of egg replacers like Ener-G and ground flax or chia seeds with water. Check the notes in the recipe card for more alternatives.
- Sesame seeds – You can use white, black or toasted sesame seeds.
How To Make Vegan Tahini Cookies
- Cream the vegan butter and tahini in a large bowl using an electric mixer until the mixture becomes pale and slightly fluffy.
- Add the sugar and continue to mix until thoroughly combined. Mix in the vegan egg and vanilla.
- Sift in the flour, baking soda and baking powder and fold together until combined. Gradually mix in the water until a soft dough forms without crumbling. Make sure not to overmix the dough, or the cookies will become tough.
- Cover the bowl and refrigerate the dough for about 1 hour or until firm. The dough may also be stored overnight. If you are in a hurry, you can skip this step, but the cookies will spread more and be less chewy.
- Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
- Add the sesame seeds to a small bowl. Using a #40 scoop (about 1.5 tablespoons), make equal portions of the dough and roll them into balls. Roll each piece into the sesame seeds them place them 2 inches apart on the baking sheets.
- Place the tray in the middle rack of the oven and bake for 10 to 12 minutes or until the edges are golden brown and the top slightly cracks. Cool the cookies for 5 minutes on the baking sheets before transferring them to a wire rack.
Storage Tips
Keep the cookies in a jar or lidded container once they have cooled completely. They can be stored at room temperature for 3 days at most and in the refrigerator for up to a week. Take note though that the longer you store them, the drier they become.
Baked cookies can be kept frozen for 3 months. To reheat, let them thaw in the fridge overnight then warm them up at 350ºF/180ºC for 5-10 minutes and allow them to cool completely before serving.
Raw cookie dough can also be stored in the freezer for 3 months. Scoop them into shape, and refrigerate for a few hours so they firm up first before transferring them to a freezer bag.
More Cookie Recipes
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan Pecan Sandies
- Vegan Fruitcake Cookies
- Vegan Almond Biscotti
- Vegan Cheesecake Bars
Vegan Tahini Cookies
Calories:132
Servings: 28 cookies
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These one-bowl vegan tahini cookies are one of the easiest to make! They are soft and sweet with a delightful nutty flavor and a crunchy coating of sesame seeds.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 2 cups (240 g) unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup (75 g) vegan butter or margarine, stick or block form, not unsalted, softened slightly
- ¾ cup (180 g) tahini
- ½ cup (100 g) granulated cane sugar
- ¼ cup (50 g) light brown sugar
- 1 vegan egg, See Notes for Options
- 2 teaspoons vanilla extract
- ¼ cup water
- ⅔ cup (100 g) sesame seeds, white, black or toasted
Instructions
- Cream the vegan butter and tahini in a large bowl using an electric mixer until pale.⅓ cup (75 g) vegan butter or margarine ,¾ cup (180 g) tahini
- Add the sugar and continue to mix until thoroughly combined. Mix in the vegan egg and vanilla.½ cup (100 g) granulated cane sugar ,¼ cup (50 g) light brown sugar ,1 vegan egg ,2 teaspoons vanilla extract
- Sift in the flour, baking pwder and baking soda and fold with a silicone or ruber spatula until combined. Gradually mix in the water until a soft dough forms without crumbling.2 cups (240 g) unbleached all-purpose flour ,1 teaspoon baking soda ,¼ cup water ,¼ teaspoon baking powder
- Cover the bowl and refrigerate the dough for about 1 hour or until firm. The dough may also be stored overnight.
- Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
- Add the sesame seeds to a small bowl. Using a #40 scoop (about 1.5 tablespoons), make equal portions of the dough and roll them into balls. Roll each piece into the sesame seeds them place them 2 inches apart on the baking sheets.⅔ cup (100 g) sesame seeds
- Bake for 10 to 12 minutes or until the edges are golden brown and the top slightly cracks. Cool the cookies for 5 minutes on the baking sheets before transferring them to a wire rack.
Notes
Egg Replacer options for 1 egg:
- Store-bought vegan egg replacer such as Ener-G prepared according to package directions (used in this recipe).
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons water (may result in chewier cookies).
- 1 tablespoon tapioca or cornstarch mixed with 2 tablespoons plant-based milk or water.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Tahini Cookies
Serving Size
1 cookie
Amount per Serving
Calories
132
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Sodium
63
mg
3
%
Potassium
59
mg
2
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
5
IU
0
%
Vitamin C
0.3
mg
0
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Amazing! I used gluten free flour blend and subbed the granulated sugar with 1/4 cup maple syrup and and extra 1/4 cup brown sugar, also added a pinch of salt and they turned out amazing!