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.
Recipe
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
The absolute best cookies ever! Perfect flavor combo, easy to throw together, and comes out perfect even when I mess up! Definitely a crowd pleaser too – thank you!
Aw yay!! I’m so happy you love them!! xo
These are fabulously delicious. Amazing texture, great flavour (and the dough is hard to stop eating). I substituted honey for agave – seemed to work just fine. Thanks Lindsay for another great recipe.
I’m so happy you loved them!! xo
Just made these cookies and they are ok. I did not have enough almond flour for this recipe and another I planned to make so I used some King Arthur Paleo Flour that I had on hand. Based on other comments, I think the coconut flour in the paleo mix dried out the cookies. They are crumbly and don’t have a slightly bitter taste. I will try them again sometime when I have plenty of almond meal on hand.
Aw bummer. Yeah I definitely don’t recommend coconut flour, it’s so drying!! I hope you get a chance to try them again with all the almond flour! xo
Do not use coconut flour. I repeat, DO NOT USE COCONUT FLOUR 😭. Big fail. I wish I would’ve read the comets before
haha oh no!! Honestly, coconut flour is rarely a good idea. Hope you try them again with almond flour!! xo
May I ask how much Vanilla you used? The recipe says a splash, but in the video you seem to be using a measuring spoon! May I also ask if it’s strictly necessary to use a food processor? Or could I potentially just… stir with a spatula?
Yes! It should be about 1 teaspoon vanilla extract. I was fresh out of extract when I was making these on instagram stories so I ended up using vanilla bean powder. Yes, stirring with a spatula works great!! Hope you love them! xo