Cookies+baking

Vegan tahini cookies

Prep Time: 5 min / Cook Time: 10 min / Total Time: 15 min

Delicious crumbly cookies in 30 minutes - of which 15 minutes rest in the fridge?! What if I say it's vegan?

Author and photographs: Olga

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These sesame tahini cookies are bursting with just the perfect amount of nutty tahini flavor.

Imagine sesame tahini cookies that are crispy on the outside, with a crisp sesame coating for a flair of crunch. These vegan tahini cookies bake up nice and big—just the perfect portion size!

Vegan tahini cookies

Yield: 20 pieces

Ingredients

Sesame tahini cookies

  • 100 gr tahini paste

  • 95 gr honey

  • vanilla

  • 1/4 tsp baking soda

  • a pinch of salt

  • 100 gr almond flour

  • 3-5 tbsp seed mixtures (sesame, flax, sunflower)

Instructions

In a bowl, combine all cookie ingredients except seeds. Shape the dough into balls the size of a quail egg. Send the blanks to the refrigerator for about 15 minutes.

(At this time, preheat the oven to 180 degrees) Roll each ball of dough in the seed mixture and place it on a baking sheet lined with baking paper. Using the bottom of a glass (or just your fingers), gently press down on the cookie ball until it becomes a disk about 0.5 cm thick. Bake the cookies at 180ºC for about 8 minutes or until they are slightly light golden brown on top.

The cookies will be very soft right out of the oven. Let them cool for about 10 minutes, then transfer them to a wire rack to cool. Cookies keep well in a cool dry place in a closed container for about 1 week.

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