Deliciously nutty and sweet Tahini Cookies are the perfect holiday treat this year! Made with tahini, silan (date syrup), and rolled in sesame seeds, they’re an unexpected delight that will become the star of any dessert table. Keep reading to find out why we called them the second-best Tahini Cookies...

This is a really easy cookie to make. It’s absolutely delicious with a distinct tahini flavor that we love. This vegan cookie gets the “second best” title because we consider the Black & White Tahini Cookies from our cookbook, Tahini and Turmeric, to be the very best. Those are melt in your mouth cookies that are both buttery and delicate.

Side view of 3 tahini cookies and a glass of milk in the background

For these tahini cookies, we wanted to create a recipe that would be a little sturdier so they wouldn’t fall apart when shipped. If you’re mailing a package of cookies to friends or family this year, this is a delicious one to send. We enlisted the help of our sister in Israel to help us come up with an easy tahini cookie recipe and she absolutely nailed it. Tahini Cookie perfection!

How To Make Tahini Cookies

Mixing Sugar and oil in a bowl — Mix sugar and oil

Whisking in tahini and silan — Mix sugar and oil

Ingredients in Tahini Cookies

These Tahini Cookies have just a couple of ingredients outside of the oil, sugar, flour, and baking powder you likely already have in your pantry:

Tahini - is made with 100% sesame seed ground into a paste. We LOVE using tahini in so many different recipes! For this recipe, use the runny tahini found at the top of a new jar, not the thicker stuff you’ll see in the bottom of the jar.
Silan - Silan is date honey that is sweet and delicious! Look for a variety made with 100% dates with no sugar added. If you can’t find silan, use maple syrup or honey.
Sesame seeds - We used raw sesame seeds for this recipe! You could also use toasted sesame seeds, black sesame seeds, or a combination of 2 or even 3 types.

Tahini can be replaced with any nut butter or even sunflower butter. However, we really recommend giving the tahini a try. It’s our favorite ingredient and adds such a unique and tasty flavor to these cookies!

Bird's eye view of the ingredients for tahini cookies. Flour, sugar, oil, tahini, sesame seeds and silan

The Best Tahini for Cookies

This recipe comes out best with runny tahini ( the one you can pour out of a freshly opened jar of tahini) that will be easy to mix into the dough. Remember to always shake your tahini jar vigorously before opening it. Since every tahini brand is different, look for tahini with a smooth texture that is easy to pour. Our favorite brands are Soom, Al Arzi, Mighty Sesame and 365 Brand. Stay away from the drier chunkier tahini that is often left at the bottom of the jar! Thicker tahini is great in hummus, so save it for that. STORAGE TIP: Tahini does not need to be refrigerated after opening, keep it in a cool dry cabinet or shelf.

Can You Freeze Tahini Cookies?

You sure can! Once baked and cooled, place the cookies in a freezer-safe container and freeze them for up to 6 months.

More Vegan Cookies To Try

DID YOU LIKE OUR TAHINI COOKIE RECIPE?

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The Second Best Tahini Cookies

★★★★★

5 from 4 reviews

Author: Vicky & Ruth
Prep Time: 20
Cook Time: 13
Total Time: 33 minutes
Yield: 16 cookies 1x
Diet: Kosher

Print Recipe

Description

Ingredients

Scale

¼ cup vegetable oil
⅓ cup granulated sugar
¾ cup tahini (see note 1)
3 tbsp silan (you can also use honey or maple syrup)
1 ⅓ cups all-purpose flour
½ tsp of baking powder
¼ tsp of salt
⅓ cup raw sesame seeds

Instructions

Preheat the oven to 350F. Line a baking sheet with parchment paper and place the sesame seeds in a small bowl
Combine the vegetable oil and sugar in a large bowl, and whisk until smooth
Add the tahini and silan, and whisk again until smooth
Add the flour, baking powder, and salt and mix until it forms a soft dough. You will have to mix it until it thickens. The dough should feel similar to a freshly open Play-dough container.
Scoop out balls of cookie dough using a 1 ½ tablespoon ice cream scoop
Roll each dough ball into the sesame seeds until they are completely covered, and place them on the lined baking sheet
Flatten the cookies using the bottom of a glass, and bake them for 13 minutes
Let the cookies cool completely before taking them out of the baking sheet

Notes

Remember to always shake your tahini jar vigorously before opening it.
Tahini does not need to be refrigerated after opening, keep it in a cool dry cabinet or shelf.

Category: Cookies
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 cookie
Calories: 179
Sugar: 4.2
Sodium: 43
Fat: 11
Saturated Fat: 3.8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 18.2
Fiber: 1.2
Protein: 3.6
Cholesterol: 0

Keywords: how to make tahini cookies, Vegan cookies, Tahini cookies

Comments

Netanel says

December 02, 2020 at 7:06 am

Absolutely delicious

★★★★★

- Vicky & Ruth says
  
  December 06, 2020 at 1:44 pm
  
  Thank you!
  
Raquel says

December 21, 2020 at 9:49 pm

I love anything with tahini and these cookies are AMAZING!!

★★★★★

- Vicky & Ruth says
  
  December 29, 2020 at 10:29 am
  
  Thank you, so glad you enjoyed them!
  
Rebeca says

December 30, 2020 at 2:28 pm

You say Tahini , I say “I love it”.! Amazing cookies!

★★★★★

- Vicky & Ruth says
  
  December 31, 2020 at 1:46 pm
  
  Ha, ha just like us! Enjoy!
  
Cat says

March 22, 2021 at 2:43 pm

So quick and easy, and I appreciate that it totally works for my sudden "must make cookies" impulses, since there are no fancy/obscure ingredients!

★★★★★

- Vicky and Ruth says
  
  March 22, 2021 at 3:25 pm
  
  Ha, ha! We are glad we can help!