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You are here: Home / Sweets & Treats / Maple Sesame Tahini Cookies

Maple Sesame Tahini Cookies

By Flora & Vino 15 Comments

Jump to Recipe·Print Recipe

1-bowl 4-ingredient Maple Sesame Tahini Cookies. Enjoy the pairing of tahini and maple for an oil free, gluten free, satisfyingly sweet dessert.

4 Ingredient Maple Sesame Tahini Cookies stacked on serving board with glass of milk by Flora & Vino

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.

oat flour, tahini, sesame seeds, and maple syrup on board by Flora & Vino

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?

mixing tahini cookie batter by Flora & Vino

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.)

raw Maple Sesame Tahini Cookies on parchment paper by Flora & Vino

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.

4 Ingredient Maple Sesame Tahini Cookies stacked on board with milk behind them by Flora & Vino

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.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

hand grabbing Maple Sesame Tahini Cookie from stack by Flora & Vino

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Maple Sesame Tahini Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 13 mins
  • Yield: 12-16 cookies
  • Diet: Vegan
Print Recipe
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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

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, mix together the tahini and maple syrup. Add in the oat flour and mix until well combined.
  3. 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.
  4. Flatten slightly with your hands so that they resemble small discs, and place on cookie sheet.
  5. Bake for 8 minutes, or until the bottoms are golden brown.
  6. 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

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

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!

Filed Under: All Food Recipes, Gluten-Free, Oil-Free, Sweets & Treats Tagged With: tahini

You may also like:

5-Ingredient Chocolate Tarts (No-Bake!)
Cranberry Almond Breakfast Cookies
Dark Chocolate Raspberry Blondies

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Reader Interactions

Comments

  1. Anonymous

    March 13, 2017 at 11:22 pm

    How much baking powder is used? It’s not listed in the ingredients. Thank you

    Reply
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    July 25, 2017 at 4:58 am

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  3. Caryn

    February 19, 2018 at 5:45 pm

    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!

    Reply
    • Flora&Viino

      February 19, 2018 at 10:47 pm

      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!

      Reply
  4. Sabrina

    March 14, 2018 at 8:18 pm

    Hi, Lauren! Ostensibly these could be kept raw, yeah? Ie rolled into balls and not cooked into cookies? Xo

    Reply
    • Flora&Viino

      March 15, 2018 at 12:33 am

      Hi Sabinra! In theory, yes! Let me know what you think if you try them this way! I’d love to see!

      Reply
  5. Marceline

    April 26, 2018 at 10:48 pm

    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!!

    Reply
    • Flora&Viino

      April 27, 2018 at 8:13 am

      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

      Reply
  6. Jes

    December 12, 2019 at 10:00 am

    These are incredible and so so simple. I put a little chocolate on top and they look gorgeous!

    Reply
    • Flora & Vino

      December 12, 2019 at 9:30 pm

      Hi Jes!

      Thanks for the comment– I love the idea of putting chocolate on top– yum!

      XOXO Lauren

      Reply
  7. Kate

    September 23, 2020 at 3:40 am

    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!

    Reply
    • Flora & Vino

      September 23, 2020 at 1:47 pm

      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

      Reply
  8. Cheryl

    January 26, 2023 at 6:45 pm

    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

    Reply
    • Flora & Vino

      February 16, 2023 at 1:39 pm

      Hi Cheryl!

      I’m sorry that the cookies gave you some trouble…did you make any substitutions besides the oat flour?

      XOXO Lauren

      Reply

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  1. Beyond Hummus: 50 Simple and Delicious Tahini Recipes for Every Meal says:
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