One Bowl Tahini Cookies are crisp from outside and soft and chewy from inside. It’s a healthy and low-calorie delightful treat. It has an amazing sweet earthy flavor and is made with only 7 ingredients.
My family is extremely fond of homemade cookies. Therefore, I love baking for them. hence, I try and bake healthy yet comforting cookies for them. This time I came up with these vegan tahini cookies.
I made them in only 20 minutes and as it cools down it becomes crispier and chewier making it a delectable and gluten free sweet treat. Moreover, it’s not overly sweetened and I have made an effort to use almost no processed foods.
I grew up in India and we used to get sesame ladoos which I have been craving for years. When, I came up with this recipe I found my long-lost love and totally felt delighted about this tahini cookies recipe.
I made lemon tahini dressing which is very much loved by all. Thereby, presenting my love for tahini in all forms.
Health benefits of sesame seeds
Its a great source of calcium thereby supports bone health. Its high in fiber and helps control cholesterol. Along with being a nutritious plant protein source its high in B vitamins.
Ingredients for healthy Tahini Cookies
White sesame seeds
I have used easily available ingredients in this recipe which can be bought in any store near you.
Flaxmeal – It’s a super food loaded with fiber and omega 3. Moreover, it’s an excellent egg replacer.
Tahini paste – It is basically pureed sesame seeds and adds a lot of flavor to any recipe. Moreover, it is high in vitamins, minerals and antioxidants. It also high in anti-inflammatory and antibacterial properties.
Almond Flour – It’s a gluten free healthy ingredient that I often use in my baking recipes. It works excellently in this flourless tahini cookies recipe and brings out a great nutty flavor which complements the other ingredients very well.
White sesame seeds – You may use roasted or regular both would work well in this recipe. Moreover, after rolling the dough in it these cookies tasted outstanding. The strong taste of sesame seeds in this recipe make it even more desirable and healthier.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make One Bowl Tahini Cookies
Firstly, I soaked flaxmeal in a large mixing bowl.
Secondly, in the same bowl, I combined brown sugar and tahini paste and whipped it with a spoon.
Then, I added almond flour, baking powder and salt.
Thereafter, I made a thick sticky dough out of it.
Afterwards, I took about 1 tbsp of the dough batter and rolled it in the sesame seeds followed by placing it on the prepared cookie sheet. Then, with a flat round surface I gently, pressed it from the center to flatten it. I repeated this process for the rest of the batter.
Next, I placed the cookie sheet in the preheated oven and baked at 350-degree Fahrenheit for 10 minutes. Then, I turned it off and let the cookies settle inside the warm oven for 2 minutes.
Lastly, I took it out and let them cool down a bit so that they become crispier and chewier.
We all enjoy these vegan tahini cookies almost every day. I make a big batch of these and satisfy our sweet tooth. These are great for snacking as well since it’s so healthy.
- Most importantly as soon you form a dough like batter do not over whip it. Simply mixing all the ingredients is enough for this recipe.
- It is important to roll the cookie balls in the generous amount of sesame seeds. This makes the balls drier and easy to handle.
- Do not get tempted to bake more than 12 minutes. The top portion of the cookies would be lighter in color but becomes brownish from the bottom. If baked for longer time these cookies may have burnt taste.
- It is important to use the right tahini paste. It should be absolutely unflavored. Also, the ingredient list should consist of only sesame seeds.
These tahini sesame cookies are absolutely easy to make and has a long shelf life hence I would definitely recommend to bake them so that you can enjoy this deliciousness just like us.
It is basically a ground sesame seeds in a paste form or to explain it simply it’s pureed sesame seeds.
They are mildly sweetened with a strong earthy flavor of tahini and roasted sesame seeds along with a hint of nutty flavor.
These tahini cookies can be stored in an air tight container at room temperature for about 3 weeks.
I would not recommend because if the sesame seeds burn even a little bit these cookies may taste bitter. In the oven with even baking temperature, these cookies taste best.
I have used very healthy ingredients and no added oil. Also, I used browned sugar instead of the regular one since brown sugar is comparatively less processed. Since, I have used minimum processed products and no white carb in this dessert these baked sesame cookies are comparatively healthier.
If you want to explore more recipes with tahini:
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
One Bowl Tahini Cookies
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a greased parchment paper. In a large mixing bowl soak flaxmeal
- Combine brown sugar and tahini paste in the same bowl and whip it with a spoon/spatula.
- Then, add almond flour, baking powder and salt to it and make a thick stick dough like batter.
- Keep white sesame seeds in another plate ready.Take about 1 tbsp of the dough and roll it in sesame seeds.
- Place it on the prepared cookies sheet. repeat this for the rest of the dough.
- Then, with a round flat surface press the cookies gently from the center to flatten them a bit. (Do not over do this step).
- Place the cookie sheet in the preheated oven and bake it for 10 minutes. Turn it off and let the cookies settle in the warm oven for 2 minutes. Take it out and let them cool slightly. The cookies will leave the sheet on its own and become crispier and firm. Enjoy!!!
- Store these cookies in an air tight container at room temperature for about 3 weeks.
- To soak flaxmeal – since this is a one bowl recipe make sure to soak the flaxmeal in the same bowl in which you will make the cookie batter. Soaking for only 2-3 minutes or until flaxmeal fluffs a bit is enough. Do not soak flaxmeal for very long.
- It is advisable to bring all the ingredients to room temperature before you start the baking process.
- This recipe makes 14 cookies and the serving size is 1 cookie per person.