A week or two ago someone messaged me on Instagram and asked me if I had any tahini cookies on my site. Interesting, I thought. This item never even crossed my mind let alone my tastebuds.
So, I set out to make tahini cookies. I didn’t really know where I was going with it, I just needed them to be chewy and almost like a sugar cookie but with a sesame/tahini spin to it.
I kid you not, setting traditional chocolate chip cookies aside, these are my favorite cookies ever. Chocolate chip cookies will always be my number one. BUT. Aside from the whole chocolate chip cookie thing, the best cookie ever ever ever? Tahini cookies. Who knew?!
These are soft and chewy and have such a delicious sesame flavor. It might sound weird, or intriguing, or you may know exactly what tahini cookies are (I didn’t). I promise you though, these cookies are a pleasant surprise. A breath of fresh air.
I used to be obsessed with these deep friend sesame balls from Chinese food restaurants. I haven’t had one in 7ish years but that crisp sesame outside is what kept me coming back for more. These are the cookie version of that and I’m utterly obsessed.
AND we had two friends visiting from Philadelphia this weekend and they too were digging them HARD. So let’s make some gluten free tahini cookies!!
How to make tahini cookies
First, add the tahini, agave, vanilla, and egg to a food processor and process until combined. Add the almond flour, baking soda, and sea salt. Process until combined, about 5 – 10 seconds. Take a break to scrape down the sides and process for another 3 – 5 seconds.
Use an ice cream scooper to scoop large balls and roll them in your hands to make them smooth.
Spread the sesame seeds out on a plate in a single layer. Roll the cookie dough ball around the plate until it’s completely covered with sesame seeds. Place it on a baking sheet lined with parchment paper.
When you have about 6 on your sheet, use the palm of your hand to flatten them and then bake for 10 – 12 minutes until the edges are golden brown. Allow to cool on the baking sheet for five minutes before transferring to a cooling rack.
Tahini Cookies
Tahini Cookies are such a fun cookie recipe! They are soft, chewy and insanely delicious!! They’ll quickly be your new favorite cookie!
Ingredients
- 1/2 cup tahini
- 1/3 cup agave nectar
- splash vanilla extract
- 1 egg
- 1 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup sesame seeds
Instructions
- Preheat oven to 350F.
- Add the tahini, agave, vanilla, and egg to a food processor and process until combined.
- Add the almond flour, baking soda, and sea salt.
- Process until combined, about 5 – 10 seconds.
- Take a break to scrape down the sides and process for another 3 – 5 seconds.
- Use an ice cream scooper to scoop large balls and roll them in your hands to make them smooth and round.
- Spread the sesame seeds out on a plate in a single layer.
- Roll the cookie dough ball around the plate until it’s completely covered with sesame seeds.
- Place it on a baking sheet lined with parchment paper.
- When you have about 6 on your sheet, use the palm of your hand to flatten them and then bake for 10 – 12 minutes until the edges are golden brown.
- Allow to cool on the baking sheet for five minutes before transferring to a cooling rack.
Enjoy!! xo
Alex says
Can I use regular flour instead of almond flour? I don’t have a gluten allergy and almond flour is more expensive, but I really want to try these!
Cassandra says
Made these today and have to say these turned out great! I substituted the egg for applesauce and used oat flour as I didn’t have almond flour on hand. Will definitely be making these again!
Lindsay says
Hi Cassandra!
So happy you liked them! You subs sound delish!! xo
Deanna says
Just made them. Simple recipe, excellent result. I might have had 2 before they finished cooling.
Lindsay says
Yay!! I’m so glad you liked them, they’re so fun!! xo
Alia says
Hey Lindsey
Can we replace agave with honey ?
Lindsay says
Hi!! yes, honey or maple syrup would be a great sub!!
Jenny says
Can y’all use coconut flour?
Lindsay says
I’d stay away from coconut flour because it’s super granular and dries things out. Maybe use gluten free oat flour or another nut flour like cashew flour or hazelnut flour! xo
Melissa says
I used whole wheat flour because I ran out of almond flour – and it turned out to have more of a cake-y texture. Flavour was still yummy – but if you’re looking for a chewy cookie texture, I’d stay away from regular flour!
When I pick up more almond flour, I will need to try this recipe again!
Lindsay says
Hi Melissa,
I’m glad you still enjoyed the flavor! If you do end up using whole wheat flour or any regular flour again, maybe use 1/4 – 1/2 cup cup less than what the almond flour calls for and they’ll be less cakey.
Hope you try them again soon 🙂
Mariah says
Found this recipe scrolling through IG and just had to try it!! I used all of the same ingredients listed and they turned out amaaaaazinnggg. The texture is perfect!! I don’t want to play around with the recipe TOO much, because I’m worried about throwing off the balance, but I wish they were a bit sweeter or saltier. I would almost think about adding a hint of molasses if I had any, but next time I might tweak it to add more salt (LOVE salty cookies) or do half agave/half maple syrup. Maybe even going full vegan and doing apple sauce instead of the egg to see if that naturally sweetens it a bit more. But amazing recipe as written!
Lindsay Grimes Freedman says
Yay! I’m thrilled you love them!! They’re honestly one of my favorite cookies!! xo