Sesame Tahini Cookies

Why These Sesame Tahini Cookies Stand Out 🌿

Tahini brings a uniquely deep, toasty sesame flavor that sets these cookies apart from anything in your traditional cookie rotation. The almond flour adds richness and tenderness, while the sesame seed coating brings just the right amount of texture on the outside.

These cookies are:

• Gluten-free and made from simple pantry staples
• Refined-sugar-free, sweetened only with maple syrup
• Dairy-free/vegan-friendly with easy swaps
• Tender and chewy with lightly crisp edges
• Elegant enough for gifting, easy enough for every day

Ingredients for Sesame Tahini Cookies 📝

• Butter or Palm Shortening – Adds richness and keeps the cookies soft; use vegan butter or shortening for a dairy-free version.
• Maple Syrup – Naturally sweetens and helps bind the dough.
• Vanilla Extract – Brings warmth and depth that complements the nuttiness of tahini.
• Almond Flour – Provides structure, tenderness, and a naturally nutty flavor.
• Baking Soda – Offers a touch of lift.
• Sesame Seeds – Create a toasted, nutty crust with a hint of crispness.

How to Make Chewy Tahini Cookies Step-by-Step 👩🍳

1. Preheat the Oven 🔥
   Heat the oven to 350°F. Line a baking sheet with parchment.
2. Mix the Dough 🌀
   Add all ingredients except sesame seeds to a food processor and pulse until a smooth dough forms, scraping down the sides as needed.
3. Check Dough Consistency & Chill if Needed ❄️
   If the dough feels too soft or sticky to roll, cover and chill it in the refrigerator for 15–20 minutes until firmer and easier to handle.
4. Shape the Cookies 🍥
   Roll the dough into small balls.
5. Coat with Sesame Seeds 🌾
   Roll each ball in sesame seeds until fully covered, then place on the prepared baking sheet.
6. Flatten Slightly ✋
   Gently press each dough ball into a disc. This helps ensure even baking and crisp edges.
7. Bake Until Lightly Golden 🍯
   Bake for 8–10 minutes, or until the edges turn golden. The centers will still look soft but should be lightly cracked.
8. Cool Completely 💨
   Cool on the baking sheet. The edges crisp slightly as they cool while the centers stay soft.
9. Store for Later 🍶
   Keep in an airtight container at room temperature.

Tips for Perfectly Chewy Sesame Tahini Cookies 💡

• Stir your tahini well so it’s smooth and emulsified.
• For extra color use a mix of white and black sesame seeds.

How to Serve Tahini Cookies ☕🍊

These lightly sweetened, chewy sesame cookies pair beautifully with:

• tea
• espresso
• hot chocolate
• ice cream

Their sesame flavor makes them lovely for any season.

Wrap-Up 🤍

With their toasted sesame coating, chewy centers, and crisp edges, these sesame tahini cookies offer a beautiful balance of flavors and textures. Whether enjoyed with tea, shared with friends, or savored during a quiet moment at home, this tahini cookie recipe brings a hint of sophistication to everyday baking.

More Tahini Recipes:

• Chocolate Tahini Cups
• Tahini Blondies

Continue to Content

Yield: Makes 16 cookies

Sesame Tahini Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 35 minutes

These chewy gluten-free sesame tahini cookies are soft in the center, crisp on the edges, and packed with rich flavor.

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Ingredients

• 2 Tablespoons/30g butter (or use palm shortening/vegan butter for dairy-free/vegan)
• 2 Tablespoons/30g tahini (well stirred)
• ¼ cup/60ml maple syrup
• ½ teaspoon vanilla extract
• Pinch of fine sea salt
• 1 cup/ 112g almond flour
• ¼ teaspoon baking soda
• Sesame seeds, for rolling

Instructions

1. Preheat the oven:
   Heat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. Make the dough:
   Add all ingredients except the sesame seeds to a food processor. Pulse until a smooth dough forms, scraping the sides as needed. (Alternatively you can mix the dough by hand in a large bowl.  Start with the wet ingredients, then add the dry.)
3. Chill if needed:
   If the dough is too soft or sticky to handle, cover and chill it in the refrigerator for 15–20 minutes until firm enough to roll.
4. Shape:
   Roll the dough into 16 small balls between your palms.
5. Coat:
   Roll each dough ball in sesame seeds, then place on the prepared baking sheet.
6. Flatten:
   Gently press each ball with a lightly greased hand to form small discs.
7. Bake:
   Bake for 8–10 minutes, or until the edges are lightly golden.
8. Cool:
   Cool completely on the baking sheet.
9. Store:
   Keep in an airtight container at room temperature.

Notes

Tips:

The dough’s consistency can vary depending on the brand and texture of both tahini and almond flour. Some tahinis are runnier while others are thicker, and almond flours can vary as well. Because of these natural differences, you may or may not need to chill the dough. If it feels too soft or sticky to roll, simply refrigerate it for 15–20 minutes until it firms up. 

Also make sure to stir your tahini very well until smooth and emulsified before using.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan and Dairy-Free Option (use palm shortening or vegan butter), Egg-Free, Nut-Free, Paleo

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  365 by Whole Foods Market, Organic Tahini, 16 Ounce

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 66Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 4mgSodium: 36mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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