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 ❤️
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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. 🙂
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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).
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