Chewy, soft, sesame tahini cookies. The perfect balance of sweet and salty. Refined sugar-free and vegan, these cookies will cure both your sweet and salty tooth.
Big fan of tahini right here. It’s one of those underrated ingredients that can be added to so many dishes…and desserts. If you’re a fan of sweet and savory then you will definitely be a fan of these cookies.
The saltiness of the tahini pairs perfectly with the caramel notes of coconut sugar and maple syrup.
If you really want to elevate these cookies I suggest dipping half in melted chocolate. Chocolate always makes everything better, right?
These Vegan Sesame Tahini Cookies are…
- Refined sugar-free
- Oh so delicious!
Chewy, soft, sesame tahini cookies. The perfect balance of sweet and salty. Also, refined sugar-free and vegan.
- ½ cup softened coconut oil
- ¼ cup tahini
- ¼ cup maple syrup
- 2 tbsp non-dairy milk
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 ½ cups unbleached, all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- Sesame seeds
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, using a handheld or stand mixer, whisk together the softened coconut oil, tahini, maple syrup, coconut sugar, and vanilla until creamy. Add flour, baking soda and powder, and salt. Mix until a soft dough forms. It may seem dry at first, but keep mixing until dough is soft.
Using a cookie scoop, scoop even amounts of dough on to the baking sheet. Make a cross-hatch on the top of the cookie, by slightly pressing down in opposite directions with the back of a fork. Sprinkle over a bit of sesame seeds. Bake for 22-24 min. until firm to touch and light golden brown. Let cool for 8 min. before serving.