Big Sesame Tahini Cookies (Paleo, Vegan): this buttery-rich gluten free tahini cookies recipe is perfectly nutty, with a crispy exterior and soft interior. It’s the best healthy sesame tahini cookies (biscuits) recipe — made with tahini butter! Refined Sugar-Free, V, GF. These tahini cookies are low-carb (8g of net carb) + low-sugar (5g of sugar) per big cookie. Protein-rich with 4g of protein each!
Buttery-rich. Nutty. Crispy on the outside. Soft on the inside. And bitter. Yep, bitter. That one word pretty much sums up the first and longest-lasting impression of nearly any recipe testing trial I’ve ever had. Lol.
Not to worry, I wasn’t gonna let the best sesame tahini cookies recipe EVER go anywhere near that word. Especially not when Erik kept giving me that scrunched-up, why-is-this-so-bitter face when taste-testing them…
I especially especially wasn’t gonna go anywhere near that word when these vegan tahini cookies were a super special request from my sister Penny’s beloved (and amazing) friend, Emily. I mean, a girl’s gotta not endanger her sister’s great friendship with highly questionable recipes make sure to rightfully honor the specialness that is her wonderful sister’s sweet, kind and happens-to-be-gluten free (yeah!!) friend. 😉
And especially especially especially (yep, that many today) not when it’s my sister Penny’s birthday!!!! Happy birthday, sis!
Sesame Tahini Cookies (Paleo, Vegan)
Today, I’m dedicating these Big Sesame Tahini Cookies to Emily (and Penny, the one who has been instrumental in many of my homemade paleo KIND bar recipes, btw). Now, these cookies are nutty, buttery-rich (without using any actual butter), and the natural bitterness of tahini has been soothed and balanced out with the creaminess of delicious almond butter.
Emily (and my dear readers), I know you’ll just love them! Here’s to a great friend who takes care of my sister, is always willing to go out on a limb for her loved ones, is the proud mama of two rescue dogs (pics, please!!) and rocks that GF lifestyle like no other. 😉
Will y’all join me in baking our very first Sesame Tahini Cookies on Beaming Baker? Say what?!?! 😉 Here’s to Emily, who inspired these tasty gluten free, paleo and vegan cookies!
What does this Sesame Tahini Cookies Recipe Taste Like? Texture?
Amazing. Hehe! These sesame tahini cookies (which are paleo and vegan) are bursting with just the perfect amount of nutty tahini flavor and buttery-rich notes. The natural bitterness of tahini has been soothed and balanced out with the creaminess of almond butter. They’re crispy on the outside, soft and tender on the inside, with a crisp sesame coating for a flair of crunch. These cookies bake up nice and big—just the perfect portion size! 😉 Nutrition nuggets (per cookie): only 5g of sugar, 8g of net carbs, and 4 g of protein!
How to Make Sesame Tahini Butter Cookies (Paleo, Vegan)
These sesame tahini butter cookies are super easy to make (just like my no bake paleo chocolate almond bars) and are refined sugar-free! Just fold together all the ingredients except the sesame seeds in a bowl, until really well mixed. Scoop and drop balls into a small bowl filled with sesame seeds. Roll around until the tahini cookies are coated. Place the sesame tahini cookies on the baking sheet and flatten. Bake for about 12 minutes, cool, and enjoy! Yep, that’s it.
Storing Instructions for Sesame Tahini Butter Cookies (Paleo, Vegan, GF)
Store your paleo sesame tahini cookies in an airtight container at room temperature. Make sure to keep them away from direct sunlight or heat sources, to avoid spoiling. You can keep these vegan tahini butter cookies for up to 2 weeks!
Substitution Notes for this Sesame Tahini Butter Cookies Recipe (Vegan, Paleo, GF)
- Almond Butter: sub with creamy cashew butter, sunflower seed butter or peanut butter – keep in mind that the flavor of that nut/seed butter will affect the overall cookie flavor. P.S. Here’s my favorite almond butter dessert: No Bake Paleo Chocolate Almond Butter Bars (only 4 ingredients!)
- Flax Eggs: sub with chia seed eggs (same directions, just use the same amount of ground chia seeds).
- Coconut Sugar: sub with organic brown sugar, organic cane sugar. Do not sub with liquid sweetener.
- Coconut Flour: Do not substitute. No other flour will work the same way as coconut flour in these sesame tahini cookies.
- Note: as always, the more changes you make to the recipe, the riskier/unexpected the results. Keep that in mind and have fun! 😉
Who’s ready to try tahini for the first time ever/you’ve had it a million times, but have been searching for the perfect sesame tahini cookie recipe for AGES? 😉 Let’s get to baking! I’ll grab the tahini, you grab the cookie sheets! Thank you so, so much for reading my posts, trying my recipes and having a great time here at BB. Your readership, enthusiasm and support mean the world to me. I can’t wait to hear what you think! In the mean time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀️Click below to Pin ☀️
💕 Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! 💕
More Paleo Vegan Cookies Recipes (GF, Healthy)
- 4 Ingredient Paleo Coconut Macaroons (Paleo, Vegan, Gluten Free)
- Paleo Cookie Dough Bites
- Ultimate Chewy Paleo Coconut Cookies
- No Bake Paleo Chocolate Almond Butter Bars (Paleo, V, GF, DF)
- ½ cup unsalted tahini
- ½ cup natural, unsalted creamy almond butter
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- ¼ cup + 3 tablespoons coconut sugar
- 2 tablespoons coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon pure vanilla extract (optional)
- ¼ teaspoon salt (optional)
- ¼ cup sesame seeds
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
- Pour sesame seeds into a shallow bowl. Using a medium cookie scoop, scoop and roll cookie dough into balls. Drop balls into the bowl of sesame seeds. Roll and press until dough balls are fully coated in seeds.
- Place cookie dough balls onto the baking sheet, spaced evenly apart, with enough room to spread quite a bit—these cookies are big. Using the palm of your hand or a spoon, gently flatten cookies to desired thickness. If desired, press together any large cracks that form around the edges of cookies—some cracks are natural & pretty!
- Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes—do not remove from sheet for at least 15 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.
Also try my Gluten Free Soft Peanut Butter Cookies and my Ultimate Chewy Coconut Cookies (Paleo).
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it's estimated based on 14 servings per recipe. 🙂
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools to Make Perfect Sesame Tahini Cookies (Vegan, Paleo)
Click the links below to check out my favorite tools & ingredients used to make this paleo sesame tahini cookie recipe.
- Medium Cookie Scoop – an absolute baker’s essential. Great for uniform scooping and greater control over ball size and shape.
- Coconut Flour – another vegan & paleo baking essential. All you need is one bag to last you all year, practically. A little goes a long way!
- Ground Flax Seed – the perfect ingredient for a vegan egg substitute (flax eggs).
- Coconut Sugar – I love this refined sugar-free alternative to cane sugar/brown sugar.
- Small Cookie Scoop – when you want 3 cookies instead of 1.5 and need a little help with portion control (I feel you).
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Danielle Wolter says
these sound just incredible! i love tahini in desserts and these sound so perfectly buttery and delicious!
Demeter | Beaming Baker says
Oh yes, they are so wonderfully buttery Danielle! I think you’d really love them! 😊
Chantal says
These are getting added to my baking list! I love the sesame seeds on the outside. That closeup shot is GORGEOUS btw!
Demeter | Beaming Baker says
Haha thank you Chantal! 😄 Hope you enjoy them!
Lisa | Garlic & Zest says
My nephew was recently diagnosed with Type 1 Diabetes and though I know your recipe isn’t specifically for that — the low-carb nature of these cookies is exactly the type of snack he’ll be able to enjoy! I really appreciate this! Sharing your website with my brother and sister-in-law!
Demeter | Beaming Baker says
I’m so sorry to hear that, Lisa. But I’m so glad to hear that these cookies will work for him! Let me know how everyone likes them. Thank you for sharing! 🙂
Michelle Miller says
I am so addicted to tahini, so very excited you made cookies out of it! Pinning this one for future reference for sure! Thanks a lot!
Demeter | Beaming Baker says
Woohoo! It’s got such a wonderful taste doesn’t it? 😋 Thanks Michelle!
Taylor Kiser says
These cookies look crazy delicious! Wish I had a couple right now!
Demeter | Beaming Baker says
Oh yes, they’re soo tasty! 😄
Palutena says
These look TOO GOOD! I opened up the email and my mouth started watering!! 😉 😂 I need to get my hands on some sesame seeds and tahini right this minute!!!!! Well, hope you have an excellent day! (Meanwhile I’ll zoom to the store and buy the ingredients for this cookies at an inhuman speed)
Demeter | Beaming Baker says
Lol!!! Thanks Palutena!!! I hope you have a most excellent day, too! 🙂 Inhuman speed: lololol!! You always manage to make me smile. Hugs!
Quin says
Wow, I haven’t yet baked with tahini but this recipe sounds (and looks) amazing. I’ll definitely have to give it a try!
Demeter | Beaming Baker says
Oh it’s such a fun ingredient to work with. Hope you enjoy them Quin! 🙂
Quin says
Wow, this recipe sounds and looks amazing. I’ve never baked with tahini before so I’m looking forward to giving this recipe a try!
Sharon Borovay says
You mention coconut flour and coconut sugar in the tools to make this cookie, yet neither of them are in the ingredients. How does it get sweetened?
Demeter | Beaming Baker says
Hi Sharon. Hm, this recipe does use both coconut flour and coconut sugar. I just double checked the post and they’re both there under the “Sesame Tahini Cookies” portion of the Ingredients section. Not sure why they aren’t showing up on your end. 🤔
Dee says
So easy and delicious! Can’t wait to try these
Demeter | Beaming Baker says
Oh you know it Dee! Hope you enjoy!
Maria says
Just made my first tahini cookie recipe last week with almond flour and everyone loved them. These will be next on the list. I used black and white sesame seeds which gave them a cool finish.
Demeter | Beaming Baker says
Ooh that does sound cool! 😊 Happy cookie baking Maria!
Jenn says
You have me oh so excited to try these! I’m recently in love with all things tahini and can’t wait to try them!
Demeter | Beaming Baker says
Yay! If you love tahini, then these are definitely the cookie for you! ☺️
Chrissie Baker says
Wow! These look awesome. I love the short ingredient list, can’t wait to try!
Demeter | Beaming Baker says
Haha oh yes! 😉 Happy baking Chrissie!
Cyndie says
I made these tonight and the flavor is out of this world. However, they aren’t sticking together very well and are a little dry. I think I need to add some melted coconut oil to my next batch. I will keep you updated. I followed your exact instructions on not moving them, etc. Did your stay together? Thanks!!
Demeter | Beaming Baker says
Hi Cyndie! Hard to diagnose it from afar, but was your almond butter/tahini dry? If it’s more like a paste than a liquid, then it could definitely lead to dry cookies. Hope this helps!
Cyndie says
YES!!!! Some of my tahini way dry. You are sooooo smart. Thank you!!!
Demeter | Beaming Baker says
Haha thanks Cyndie! Happy baking! 😄
Lora says
Love baking with tahini and now I’ve got to try these fabulous cookies!
Demeter | Beaming Baker says
Wonderful! I think you’re really gonna love them Lora! 😊
Allyson Zea says
Going to make these when my mom visits- they look GREAT!
Demeter | Beaming Baker says
Aww how sweet! Hope she enjoys them! (My mom sure did 😉)
Jessica Suede says
I made these yesterday and they came out perfectly. I didn’t have coconut sugar so I used brown sugar and substituted the flax egg for a large brown egg and it came out delicious! Thank you for the easy and healthy recipe. These are are also a great alternative to store bought cookies and sweets when it’s that time of the month for us ladies. I shared this recipe with a friend already and I would highly recommend to everyone.
Demeter | Beaming Baker says
Hi Jessica! Woohoo!!! I’m so happy that you enjoyed them. 🙂 I was a little unsure since they were my first tahini-based recipe… so I’m doubly ecstatic by your response. Thank you for sharing & commenting. Happy baking!!
Cindy says
Just made these! They are wonderful! Hubby likes crispy cookies so I flattened them a tad more and convect baked them at 325, left them in for 16 mins. Thank-you for yummy recipes I can make for diabetic hubs, and are healthier for me!
Demeter | Beaming Baker says
Woohoo! I’m so happy to hear the two of you enjoyed the cookies! 😊 Thanks for taking the time to let me know!
Sandra | A Dash of Sanity says
These look perfect! My kids will surely love them!
Sandra | A Dash of Sanity says
I am sure my kids will love these! They look so good!
Demeter | Beaming Baker says
Oh yes, they are sooo good! 😋