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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 — healthy, made with tahini butter! #Paleo #Tahini #Vegan #GlutenFree #Cookies #Healthy | Recipe at BeamingBaker.com

Big Sesame Tahini Cookies (Paleo, Vegan) – Easy Gluten Free Recipe with 7 Ingredients!


Description

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 — healthy, made with tahini butter!


Scale

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

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
  3. 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.
  4. 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!
  5. 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).


Notes

– 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. 🙂

  • Category: Cookies, Healthy Dessert, Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free

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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