Vegan Tahini Cookies

These Vegan Tahini Cookies are a perfect balance of sweet, earthy, salty, and bitter and are rolled in sesame seeds for a toasty crunch. Completely vegan and ready in under 30 minutes.

The base of this cookie recipe is the same as a peanut butter cookie recipe but with tahini in its place. They’re like peanut butter cookies except better. The complexity of the flavor with the crunch of the sesame seeds makes them so enticing.

Making the Dough:

To start the dough, cream the softened butter, tahini, brown sugar, and white sugar together until light and creamy. Make your flax egg by combining ground flaxseed with water and let sit for a few minutes while the butters and sugars are creaming. Add in the flax egg and vanilla extract into the creamed butter and sugar and blend until well combined.

Combine the dry ingredients flour, baking soda, baking powder, and salt in a medium bowl and whisk to combine. Add the dry ingredients into the wet ingredients and mix on low until dough forms.

Baking the Vegan Tahini Cookies:

Line a baking sheet with parchment paper or a silicone baking mat. Place sesame seeds in a small bowl. Scoop about 1.5 tablespoons of dough out and roll into a ball in between your hands. Roll the ball in the sesame seeds to coat and place on the prepared baking sheet about 2 inches apart from each other. 

Bake at 350 for 10-12 minutes until the cookies have spread and the edges are starting to set. Remove and allow to cool before serving.

Serving and Storing:

Once cool, serve cookies with a cold glass of oat milk. Store baked cookies in an airtight container at room temperature for 3-5 days. Store unbaked cookie dough in an airtight container in the fridge for up to 1 week. Allow the refrigerated dough to sit at room temperature for about 30 minutes to make it easier to work with.

Vegan Tahini Cookies

---

• Author: kindrootsfood
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These Vegan Tahini Cookies are a perfect balance of sweet, earthy, salty, and bitter and are rolled in sesame seeds for a toasty crunch. Completely vegan and ready in under 30 minutes.

---

Ingredients

Scale 1x2x3x

• 1/2 softened vegan butter (room temperature)
• 1/2 cup tahini
• 1/2 cup brown sugar lightly packed
• 1/4 cup white sugar
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water)
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sesame seeds

---

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
2. In a stand mixer or a bowl with a hand mixer, cream butter, tahini, brown sugar, and white sugar until light and creamy.
3. Add flax egg and vanilla extract and mix until well combined.
4. Add flour, baking soda, baking powder, and salt and mix until dough forms.
5. Place the sesame seeds in a small, shallow bowl.
6. Scoop 1.5 tablespoons of dough at a time, roll into a ball, dip half the dough ball into the sesame seeds and place on the prepared baking sheet about 2 inches apart.
7. Baking 10-12 minutes until edges of cookie are starting to appear firm.
8. Remove from the oven and allow to cool prior to serving.

Notes

Store baked cookies for 3-5 days in an airtight container on the counter at room temperature.

Store unbaked cookie dough in an airtight container in the fridge for up to a week. Allow cooled dough to sit at room temperature for 30 minutes prior to make it easier to work with.

• Prep Time: 10
• Cook Time: 10
• Category: Dessert, cookies

Keywords: Vegan tahini cookies, tahini cookies, vegan cookies