Tahini Cookies

These tahini cookies feature nutty, sweet, and toasty notes you’ll love! Bite your way through a crunchy sesame seed coating into a perfectly tender, chewy center. Whether served with your morning coffee or as an afternoon snack, these grown-up peanut butter cookies offer a satisfying flavor in every bite.


To start this recipe off, whisk together the all-purpose flour, baking powder, salt, and cane sugar in a large mixing bowl. This step ensures even distribution and a smoother dough. Set the bowl aside while you prep the wet ingredients.


Using an electric mixer or food processor, beat the coconut sugar, maple syrup, softened coconut oil, plant milk, runny tahini, and vanilla until the mixture is smooth and creamy.


Gradually introduce the dry mix to the wet ingredients. Don’t overmix to maintain a tender cookie texture. Once combined, let the dough chill in the fridge. This makes it easier to shape and results in a better texture post-bake.


Preheat the oven and combine the cane sugar and sesame seeds for rolling. Once the oven is hot, form 1 ½-inch balls. We have a cookie scoop that works great for this, but you can also use a tablespoon. Roll the dough balls in the sesame seed mixture, transfer them to a lined baking pan, and flatten them slightly. Bake them until the edges just turn golden brown, then let them cool for a few minutes before serving. Happy eating!


Find full recipe measurements, tips, variations, and more at the link down below!