Five Ingredient Tahini Cookies (Gluten Free and Vegan)
These five ingredient tahini cookies are honestly my favorite. They not only taste great, but they are also grain and refined sugar free. Eating a cookie is one of the most enjoyable things in life. Unfortunately, shortly after that we start feeling guilty because most cookies have only empty calories and don’t provide many nutrients. You start worrying about gaining weight and not following through with your New Year’s resolution. No need to worry, this recipe will make you feel good about snacking with cookies. They are very high in nutrients and are sweetened with natural sweeteners. A serving from my cookies will provide you with good amount of fiber, protein, healthy monounsaturated fats, antioxidants and some vitamins and minerals.
I’ve created this recipe by combining some of my favorite ingredients. I love sesame and tahini so much! I can honestly have them every single day and I’m never going to be sick of them. When I was a child one of my favorite desserts was tahini halva, which is made from tahini and nuts. These cookies remind me so much of that dessert.
How to Choose a Good Quality Tahini?
A good quality tahini is made only from sesame seeds and nothing else. Check the ingredient list before purchasing. Some salt is acceptable, but no sugar or other oils should be listed. Real tahini is runny and pourable. If your tahini is too thick it is going to be bitter. That is considered a poor-quality tahini or the one that is collected from the bottom of the barrel. Stir or shake your tahini container before measuring because some natural oil separation may occur.
More helpful tips
When you remove the five ingredient tahini cookies from the oven, they are going to be soft. If you try to move them right away, they will fall apart. Leave them in the baking sheet for five minutes and then carefully remove them with a spatula. Place them on a cooling rack and cool for ten more minutes before serving
If you want to make these cookies vegan use maple syrup as a sweetener.
To make them Paleo use baking soda instead of baking powder.
Depending on the brand and quality of the tahini the cookie dough can be more dry or runny. If it is so runny that you can’t form a cookie add some more almond flour. If it is too dry add some more tahini.
You can use other nut flours in place of the almond flour. The almond tastes more neutral than other nuts, which allows the taste of the tahini to come through. I have not tested this recipe with other nuts but I’m definitely not against it.
Store the cookies in a closed container or a zip lock bag for up to five days. Keep them away from heat and moisture.
Five Ingredient Tahini Cookies
- 1½ cup almond flour
- ½ cup tahini
- ½ cup maple syrup or honey
- 1 tsp baking powder
- ¼ cup sesame seeds
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Measure and add almond flour, tahini, maple syrup (or honey) and baking powder in a bowl. Stir well with a spoon until combined.
- Divide the mixture to 20 small balls. Flatten each ball using the palms of your hands until you have a small disc.
- Add the sesame seeds into a plate. Dip the flattened cookie dough in the sesame seeds (one side only). Repeat with the rest of the cookies.
- Arrange the cookies on a baking sheet and bake for 10-12 minutes or until golden brown.
- Allow the cookies to cool down on the baking sheet for about 5 minutes. Use a spatula to transfer them on a cooling rack.