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 coating of sesame seeds.

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 132

Author Jhanelle Golding

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 vegan butter or margarine, ¾ cup tahini
Add the sugar and continue to mix until thoroughly combined. Mix in the vegan egg and vanilla.
½ cup granulated cane sugar, ¼ cup 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 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 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.

Nutrition