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
- 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
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or a bowl with a hand mixer, cream butter, tahini, brown sugar, and white sugar until light and creamy.
- Add flax egg and vanilla extract and mix until well combined.
- Add flour, baking soda, baking powder, and salt and mix until dough forms.
- Place the sesame seeds in a small, shallow bowl.
- 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.
- Baking 10-12 minutes until edges of cookie are starting to appear firm.
- 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