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.
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
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!
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
- Vegan Butter Cookies with Sparkling Sugar
- Double Chocolate Chip Cookies with Pink Salt & Tahini
- Peanut Butter Oatmeal Cookies
- Vegan Peppermint Chocolate Cookies
- Orange Ginger Spice Cookies
- Vegan Shortbread Cookies with Spiced Apple Butter
- Chocolate Peppermint Pinwheel Cookies
- Chocolate Chocolate Chip Cookies
- Cranberry Pecan Cookies
- Tahini Cookies
DID YOU LIKE OUR TAHINI COOKIE RECIPE?
Scroll down to the comments and leave us a rating! Your comments inspire us to keep creating recipes! Did you love the recipe? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest and Instagram!Print
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.
- 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
- 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
- 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
- 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
- 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