Vegan Tahini Cookies Recipes

VEGAN TAHINI COOKIES

Steps:

• In a bowl, mix up maple syrup, tahini* and vanilla essence until fully combined and there are no lumps in your tahini.
• Mix in ground walnuts until fully combined.
• In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.
• Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
• Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
• Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.

QUICK + EASY VEGAN TAHINI COOKIES (GLUTEN FREE, DAIRY FREE, VEGAN, PALEO)

Steps:

• In a bowl, mix together all the tahini cookies ingredients except the sesame seeds.
• Mix together the white and black sesame seeds in a small bowl.
• Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it's about ¾ cm (1/3 inch) thick.
• Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
• Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
• Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
• The tahini cookies keep well in a cool dry place in a closed container for about 1 week.

EASY TAHINI COOKIES (VEGAN + GF)

Steps:

• Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
• To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
• Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
• Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
• Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

VEGAN TAHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine 1 cup plus 2 tablespoons spelt flour, baking soda, cinnamon, and salt in a large bowl; stir well. Make a well in the center; add 1/3 cup grape molasses and tahini. Stir to combine. Roll small portions of dough between your palms into small balls, about 1/2 inch in diameter.
• Combine water and 1 tablespoon grape molasses in a small bowl or shallow dish. Place sesame seeds in a second bowl. Roll balls in the molasses; coat with sesame seeds. Place 2 inches apart on the baking sheet. Flatten with the bottom of a glass.
• Bake in the preheated until lightly browned, 8 to 10 minutes. Let cool on the baking sheet.