Vegan Sesame Tahini Cookies (Gluten Free)
Just 7 ingredients for the best vegan tahini cookies—buttery-rich, crisp sesame coating, tender crumb. Delicious sesame tahini cookies that are gluten free!
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. And you can thank these vegan tahini cookies trials for that.
But 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.
So are you ready to see how I turned a bitter frown upside down into the most delicious vegan tahini cookies smile ever? Let’s bake this!
How to Make Vegan Tahini Cookies
Learn how to make vegan tahini cookies the easy way, with just a few simple steps:
Preheat
Before you even grab the sesame tahini cookie ingredients, be sure to preheat the oven. Then, line a baking sheet with parchment paper.
Fold
Fold all tahini cookie ingredients together (except sesame seeds) in a bowl, making sure everything is well mixed. You’ve just made your sesame tahini cookie dough!
Scoop & Roll
Scoop and drop balls of tahini cookie dough into a small bowl filled with the sesame seeds. Roll each ball around until fully coated with sesame seeds.
Flatten
Place each sesame-coated tahini cookie dough ball onto the baking sheet you prepared earlier. Flatten each cookie.
Bake, Cool and Enjoy
Bake, cool and enjoy the best vegan tahini cookies! How easy was that? 😉
Perfect Sesame Tahini Cookies: the Taste & Texture
These sesame tahini cookies 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.
Imagine sesame tahini cookies that are crispy on the outside, soft and tender on the inside, with a crisp sesame coating for a flair of crunch. These vegan tahini cookies bake up nice and big—just the perfect portion size!
Vegan Cookies You’ll Love: Easy Gluten Free Vegan Oatmeal Raisin Cookies // Gluten Free Vegan Oat Flour Chocolate Chip Cookies // 4 Ingredient Ultimate Chewy Vegan Coconut Cookies
Testimonials
Laureen says, “Wow! I just made these, and my house smells amazing. They look beautiful, even though I wasn’t quite able to make them all the same exact size, but I admit I tasted one while it was still warm – and it was heaven!”
Krissy says, “These are great. I didn’t get any of the bitterness that I expected from the tahini. I am new to your blog and I love it. Thank you for the delicious recipes!”
Cindy says, “Just made these! They are wonderful…Thank-you for yummy recipes I can make for diabetic hubs, and are healthier for me… Meant to say the cookies held together well, I had stirred my tahini very well. And they were the consistency of a pecan sandie – LOVED them!
How to Make These Sesame Tahini Cookies Gluten Free
You might be wondering how to make these sesame tahini cookies gluten free. Guess what? All you have to do is follow the recipe! All of the ingredients I used are gluten free, so you’ll be able to enjoy the best gluten free tahini cookies without changing the recipe one bit. 😉
Storing Instructions For Sesame Tahini Butter Cookies
Store your 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!
Nutty tahini flavor and buttery-rich notes, crispy on the outside, soft and tender on the inside, with a crisp sesame coating—the BEST vegan sesame tahini cookies.
You’re drooling already, aren’t you? There’s no shame in it. Here, have my napkin. 😉 Just know that I’m grateful and joyful that you’re here, sharing in these baking adventures with me and your loved ones. ‘Til the next tasty one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this vegan tahini cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Delicious Vegan Cookies Recipes
- Simple & Easy Vegan Oatmeal Cookies
- My Favorite Vegan Oatmeal Chocolate Chip Cookies!
- Vegan Banana Cookies with Peanut Butter (GF)
- Thin & Crispy Vegan Chocolate Chip Cookies
- Easy Chewy Vegan Trail Mix Cookies with Chocolate Chips (GF)
Vegan Sesame Tahini Cookies (Gluten Free)
- Total Time: 37 minutes
- Yield: 12-16 cookies 1x
Description
Vegan Sesame Tahini Cookies (Gluten Free): just 7 ingredients for the best vegan tahini cookies—buttery-rich, crisp sesame coating, tender on the inside. Delicious sesame tahini cookies that are gluten free!
Ingredients
Sesame Tahini Cookies
- 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)
Sesame Seed Coating
- ¼ cup sesame seeds
Instructions
- 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 each ball into the bowl of sesame seeds. Roll and press until all 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 will bake up 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.
Delicious Vegan Cookies Recipes
Notes
Storing Instructions: Store in an airtight container for up to 2 weeks.
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. 🙂
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Desserts, Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 big cookie
- Calories: 153
- Sugar: 5g
- Sodium: 23mg
- Fat: 11g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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I am sure my kids will love these! They look so good!
Oh yes, they are sooo good! .
These look perfect! My kids will surely love them!
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!
Woohoo! I’m so happy to hear the two of you enjoyed the cookies! . Thanks for taking the time to let me know!
Meant to say the cookies held together well, I had stirred my tahini very well. And they were the consistency of a pecan sandie – LOVED them!
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.
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!!
Going to make these when my mom visits- they look GREAT!
Aww how sweet! Hope she enjoys them! (My mom sure did .)
Love baking with tahini and now I’ve got to try these fabulous cookies!
Wonderful! I think you’re really gonna love them Lora! .
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!!
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!
YES!!!! Some of my tahini way dry. You are sooooo smart. Thank you!!!
Haha thanks Cyndie! Happy baking! .
Wow! These look awesome. I love the short ingredient list, can’t wait to try!
Haha oh yes! . Happy baking Chrissie!
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!
Yay! If you love tahini, then these are definitely the cookie for you! ☺️
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.
Ooh that does sound cool! . Happy cookie baking Maria!
So easy and delicious! Can’t wait to try these
Oh you know it Dee! Hope you enjoy!
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?
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. .
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!
Wow, I haven’t yet baked with tahini but this recipe sounds (and looks) amazing. I’ll definitely have to give it a try!
Oh it’s such a fun ingredient to work with. Hope you enjoy them Quin! 🙂
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)
Lol!!! Thanks Palutena!!! I hope you have a most excellent day, too! 🙂 Inhuman speed: lololol!! You always manage to make me smile. Hugs!
These cookies look crazy delicious! Wish I had a couple right now!
Oh yes, they’re soo tasty! .
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!
Woohoo! It’s got such a wonderful taste doesn’t it? . Thanks Michelle!
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!
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! 🙂
These are getting added to my baking list! I love the sesame seeds on the outside. That closeup shot is GORGEOUS btw!
Haha thank you Chantal! . Hope you enjoy them!
these sound just incredible! i love tahini in desserts and these sound so perfectly buttery and delicious!
Oh yes, they are so wonderfully buttery Danielle! I think you’d really love them! .