1-bowl 4-ingredient Maple Sesame Tahini Cookies. Enjoy the pairing of tahini and maple for an oil free, gluten free, satisfyingly sweet dessert.
It’s been a long week, and long weeks require easy cookies.
Something you can whip up one handed, absentminded, and dog-tired.
These Maple Sesame Tahini Cookies are super simple, requiring only four ingredients and one bowl.
And they stick with you long after you enjoy them.
Literally.
Days later and I’m still finding sesame seeds in my kitchen, a happy reminder to grab a cookie after sweeping the floor.
Why You Should Try Tahini in Cookies
If you’ve been following me for a while, you know that I find ways to add tahini to everything.
Most of the time I find myself using it as a a butter and oil substitute, but it can also be substituted for nuts or nut butters, too.
I love making quick peanut butter cookies, so, why not a tahini cookie?
Then you have to roll it in sesame seeds, because there isn’t enough sesame already in tahini, OK?
How to Make Maple Sesame Tahini Cookies
If you’ve never tried the combination of maple and tahini before, you’re in for a treat!
The blend of sweet pure maple syrup and tangy tahini is pretty unreal.
Usually I play with this combo in my tahini sauces, but it also works perfectly in dessert.
My favorite part is rolling the cookies in white sesame, because I love the crunchy texture it gives them. (If you don’t have sesame seeds, you can omit this step.)
How to Serve Maple Sesame Tahini Cookies
I love pairing these cookies with a cup of tea or coffee after dinner.
They’re also perfect to kick that mid afternoon sweet tooth.
Pro tip: The bake time for these cookies is about ten minutes, so you can pop them in the oven, put on the tea kettle, and by the time your tea/coffee is ready, your cookies will be, too.
As soon as they’re golden brown underneath, take them out and they set up quickly outside of the oven.
More Healthy Vegan Cookies
-
Flourless Cranberry Chocolate Chip Cookies
-
Raspberry-Beet Almond Flour Cookies
-
Pomegranate Oatmeal Chocolate Chip Cookies
-
Oatmeal Raisin Pecan Cookies
-
Coconut Caramel Thumbprint Cookies
-
Salted Cashew Butter Chocolate Chunk Cookies
-
Giant Almond Flour Chocolate Chip Cookie
-
Tahini Chocolate Chip Macadamia Nut Cookies
-
Dark Chocolate Chunk Muesli Snack Cookies
-
Almond Butter Avocado Chocolate Chip Cookies
-
Almond Butter Cashew Butter Snickerdoodles
-
Chocolate Thumbprint Cookies
-
Vegan Peanut Butter Chocolate “Kiss” Cookies
I Want to Hear From You
If you make this Maple Sesame Tahini Cookies recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Maple Sesame Tahini Cookies
- Total Time: 13 mins
- Yield: 12-16 cookies
- Diet: Vegan
Description
1-bowl 4-ingredient Maple Sesame Tahini Cookies. Enjoy the pairing of tahini and maple for an oil free, gluten free, satisfyingly sweet dessert.
Ingredients
- 1/2 cup tahini
- 1/2 cup pure maple syrup
- 1 cup oat flour
- 1/2 cup white sesame seeds + more as needed
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the tahini and maple syrup. Add in the oat flour and mix until well combined.
- In a separate bowl, add the white sesame seeds. Roll the dough into balls with your hands and roll in the sesame seeds until well coated.
- Flatten slightly with your hands so that they resemble small discs, and place on cookie sheet.
- Bake for 8 minutes, or until the bottoms are golden brown.
- Enjoy!
Notes
Recipe adapted from Vegan Outreach: Maple Tahini Cookies
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
How much baking powder is used? It’s not listed in the ingredients. Thank you
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Hi what could I use instead of oat flour? I live in London and can’t find oat flour anywhere. I made the tahini cookies with peanut flour but tasted too peanut buttery!
Hi Caryn! I would try almond meal– or, do you have any oats on hand? You can make your oat flour at home very easily by pushing the oats in a high speed blender until it creates a flour!
Hi, Lauren! Ostensibly these could be kept raw, yeah? Ie rolled into balls and not cooked into cookies? Xo
Hi Sabinra! In theory, yes! Let me know what you think if you try them this way! I’d love to see!
I love these! But the dough is always SO sticky. How to I fix that? I can never roll them in the sesame seeds because the dough coats my hands. Even when I add slighthtly more flour they’re still very sticky. Thoughts? But still so good, I make them all the time!!
Hi Marceline! I’m so glad you love these! Honestly, the dough is always a little sticky for me too– it’s kind of the nature of the cookie– you know? Usually I dampen my hands a bit to help the dough from sticking too much. It helps if you flatten them slightly then toss them in a bed of sesame and the flip over so the sesame catches all of the stickiness and allows you to better handle them– does that make sense??? Happy baking! XOXO
These are incredible and so so simple. I put a little chocolate on top and they look gorgeous!
Hi Jes!
Thanks for the comment– I love the idea of putting chocolate on top– yum!
XOXO Lauren
Love it! I’ve been trying to figure out a way to make them with raw sugar, if I don’t have a syrup to hand – any ideas? Thanks!
Hi Kate! I’m so glad you’re into the recipe! I haven’t tried these with a dry sweetener so I can’t say how they will turn out. I recommend the liquid sweetener to ensure the batter isn’t too dry. Let me know if you try and how they taste!
XOXO Lauren
I just made these cookies for the first time and had some trouble with them. I made my own oat flour by grinding oats in my magic bullet and the dough was very sticky. I thought something was left out. It didn’t say to chill this glob. I added extra oats and at least a half cup of sesame seeds to the dough and it was still sticky. I could not roll it into balls. I had to drop spoonfuls into the bowl of sesame seeds and then roll them once they were completely covered with seeds. It was messy!! They taste good but I needed to use a lot more than 1/2 cup of sesame seeds for this recipe. They took between 10-12 minutes to bake.
I would like to make them again-any suggestions?
thank you Cheryl Thomas
Hi Cheryl!
I’m sorry that the cookies gave you some trouble…did you make any substitutions besides the oat flour?
XOXO Lauren