5 Ingredient Vegan Almond And Tahini Cookies

by | Feb 21, 2018 | 91 comments

Tahini is not only wonderful in savoury sauces and dips but absolutely divine in baking. There is something truly more-ish about a sweet, baked, sesame treat. It is chewy (due to the fluid stretchy nature of tahini) and crumbly (due to almond meal) all at once. An almond and tahini cookie that requires only 5 ingredients and 15 minutes to make. And one you need to make weekly if you want to snack better at 3pm and reap the health benefits of tahini.

5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies

Tahini Cookies Are So Good For Your Health

Did you know that tahini (sesame paste) is super dense in essential vitamins and minerals? With a good dose of magnesium, potassium, iron, protein and healthy fats, it assists in providing you with a boost of energy, healthy skin and muscle tone. It also assists in liver detoxification (so don't go and have this cookie with your coffee or you will negate its goodness) and helps with weight loss.

For the past few weeks, I have been baking versions of these cookies every week. The biggest challenge was getting the flavours right and making it vegan. Tahini can have an overpowering taste if you don't compliment it well with other ingredients. For my cookies, I have kept it simple. With almond meal as the base and tahini as the emulsifier, all I have added to it is maple syrup, vanilla and salt (which of course balances the bitterness of tahini and sweetness of maple to perfection!). Because it has no dairy or eggs, it keeps well for up to a week at room temperature (I actually made a separate batch to test this out as all the batches I was making were gone in 3 days!).

5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies 5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies

A few things to note :

A. I tested this with honey, but prefer this version with maple syrup instead. The honey version is delicious too but I feel this one is better. (I have included honey variation in the Recipe Notes).

B. I made several batches where I rolled them in between the palm of my hands and flattened them on the baking tray and then several other versions where I dropped scoops of the dough on the tray with an ice cream/cookie scoop and then flattened it. I found that the hand rolled versions had a smoother exterior (which you see in all the baked pictures) whereas the ice cream scoop method gave a rougher exterior to the cookie. Both versions had a perfectly chewy cookie on the inside.

 

5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies 5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies

Enjoy the cookies! I would love to hear your feedback in the comments below. Please do leave a rating if you make this and love it. It definitely helps others try out the recipes too! Thanks dearies! Sneh x

 

5 Ingredient Vegan Tahini And Almond Cookies - Cook Republic #vegan #glutenfree #tahini #cookies

5 INGREDIENT VEGAN ALMOND AND TAHINI COOKIES

4.84 from 37 votes
Adapted from The Yoga Kitchen by Kimberley Parsons
Print Recipe Rate / Comment
Author: Sneh
Course // Lunchbox, Snacks
Cuisine // Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 14

Ingredients

  • 2 cups (225 g) almond meal
  • 3/4 cup (200 g) tahini
  • 1/2 cup (130 ml) maple syrup
  • 1/2 teaspoon sea salt flakes
  • 2 teaspoons vanilla extract
  • crushed cacoa nibs, chopped pistachios - to garnish

Instructions

  • Preheat oven to 170°C (convention)/150°C (fan-forced/convection). Line a rimmed cookie sheet/tray with baking paper.
  • Place tahini, maple syrup, salt and vanilla in a medium heavy bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.
  • Add almond meal to the tahini maple mixture and mix until a rough dough forms.
  • Roll 1-2 tablespoons worth of the dough in the palm of your hands into a ball. Place on the prepared tray and flatten slightly with your fingertips. Alternatively use an ice cream or cookie scoop to drop dollops of the dough on the prepared tray and flatten with your fingers.
  • If decorating, press the toppings (nuts, seeds etc) on top of the cookie discs in the centre. Bake in the pre-heated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing.
  • Cool on wire racks. Store in air tight containers at room temperature for up to a week.

Notes

  1. Non Vegan Version - Use 150g honey instead of the maple syrup. Add 1/2 teaspoon baking powder to the cookie dough. This version will give you a slightly darker cookie so remove the cookies from the oven straightaway after the 10 minute baking mark.
  2. Cookie Toppings - You can use a selection of chopped nuts (pistachios), whole nuts (almonds), crushed cacao nibs or seeds (sesame).
  3. Tahini Usage - I like to use a traditional brand of Tahini imported from Lebanon. It is really runny and smooth which it really easy to cook and bake with (cookies, sauces etc..). You can see a picture of the massive jar on this post.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

91 Comments
  1. Patricia

    I’ve just baked a batch and it is delicious. Love the chewiness of the cookie.

    Reply
    • Sneh

      yay! Thanks for your feedback Patricia. Glad you loved it! x

      Reply
  2. Brina

    Hi Sneh, what brand of tahini do you use? I use Al Arz but I’d love to try out yours. Excited to make these!

    Reply
    • Sneh

      Brina, I use the Al Kanater brand. I get it from my local fresh deli/grocer. It is available in huge plastic tubs with handles. It is honestly the best Tahini I have used for cooking/baking with. x

      Reply
  3. Renu

    Baked a batch of these cookies today and made it with honey. Yumm, kids loved it. Thank you for sharing the recipe

    Reply
    • Sneh

      So happy you loved them. Thanks for your feedback. x

      Reply
  4. Maude

    5 stars
    Just made these and they are PERFECT. Made them with homemade tahini and they still turned out wonderfully. Love the maple syrup as sweetener. Thanks for the great recipe!

    Reply
    • Sneh

      Thanks for your fab feedback Maude. So glad you loved the cookies! x

      Reply
  5. Belinda

    5 stars
    I just made these...so delicious. Then I made a second batch and added crystalised ginger to them......also just as good.

    Reply
    • Sneh

      Wonderful! Ginger sounds like a delicious addition. x

      Reply
  6. Amandeep Kaur

    This recipe sounded so easy that it urged me to cook my first batch of cookies ever! They turned out fantastic, just the perfect snack with your tea or coffee. I’ll definitely bake these again and probably try it with some crushed cardamom in the dough next time. Thank you!

    Reply
    • Sneh

      first batch of cookies! that is so awesome. Thank you for your lovely feedback. Glad you enjoyed them. x

      Reply
  7. Amrita

    5 stars
    I made them following recommendations from a dear friend. It didn't disappoint. Particularly for a non baker and reluctant cook. Thankyou

    Reply
    • Sneh

      that is wonderful to hear Amrita. So happy you loved them and that you found them quite straightforward to bake. x

      Reply
  8. Alison

    I just popped a modified batch of these in the oven : )
    I used almond and coconut pulp left over from making milk, brown sugar instead of maple syrup (because that's what I had) and added cardamon and a touch of rose water!
    I doubt these will last very long! So simple it's genius!

    Reply
    • Lea

      Hi Alison

      Just wondering ......as I, too, have leftover nut milk pulp....when you made these, was your coconut milk pulp dry or still wet? If it was wet, how much longer did you have to bake the cookies? Or do you think that the using brown sugar instead of maple syrup balanced it out by absorbing the extra moisture???........

      Reply
  9. Liz

    I’m really looking forward to back them but I’ve got one question. What exactly is almond meal? Is it grounded almonds or almond flour? I’m from Germany so we don’t have a lot of baking things you do

    Reply
    • Sneh

      Hi Liz! It is fine ground almonds. In fact, I just grind my almonds in the food processor for most of my recipes. Cheers!

      Reply
  10. Raena

    Delicious! I usually find that cutting the sweetener in half suits my tastes, but the sweetener in these is just right as written. Thank you for not needing too much sugar despite the bitterness of the tahini!

    I made these very small, so that the recipe made about 24 cookies, and added a touch of cinnamon. I also used honey and topped each with a few cocoa nibs. These freeze really well, airtight.

    Reply
    • Sneh

      Thanks for your wonderful feedback Raena. So glad you loved the cookies! x

      Reply
  11. Lara

    5 stars
    MMMMMMHHHH toooooo tasty!!!!!!
    I made these for Mother's Day today, for my mum, though half of them are already in my own belly...
    I added mixed spice to the batch but kept everything else the same.
    Absolutely dangerously delicious. Thank you very much!
    P.S. and theyre SO EASY AND QUICK TO MAKE!

    Reply
    • Sneh

      Thanks for your wonderful feedback Lara! So glad you loved the cookies. x

      Reply
  12. A

    Hi, was wondering if I could use stevia here instead of the maple... I can’t have any honey or maple syrup...
    would you know how to sub stevia here? Or any other unprocessed sweetener

    Reply
    • Sneh

      The maple syrup/honey is not only for the sweet caramel taste that balances the bitterness of the tahini, but also for the consistency of the cookie dough. It makes it bind together. If you were to use stevia, you wouldn't get that slightly salty/caramel flavour that comes from other sweeteners. How about using rapadura sugar? It is unrefined and has a rich caramel taste. I would mix 1/4 cup rapadura sugar in 1/4 cup water and add that instead of maple syrup. If it isn't sweet enough or runny enough, I'd add another 1/4 cup sugar in 1/4 cup water to get the right consistency. You could also try this with Stevia and an extra sprinkling of salt to get a similar taste. Let me know how you go! x

      Reply
  13. Irene

    These were so delicious and easy- thanks for the great recipe! We’ve already eaten hAlf of them and I don’t give the rest of them much time! Thanks very much!!!

    Reply
    • Sneh

      That is wonderful Irene! Thanks for your lovely feedback. x

      Reply
  14. Noorcka

    3 stars
    Easy, quickly and delicious ! Thank you so much.

    Reply
    • Sneh

      5 stars
      Thanks for your feedback 🙂

      Reply
  15. Meltem

    5 stars
    I made this recipe and my husband and I are inlove with eating them!

    They are delicious!!!!

    I wish I could post a photo of mine!

    Thank you for making a recipe like this, I will be making it weekly for sure

    Reply
  16. Snigdha

    4 stars
    Hi Sneh, this is a winner recipe. I followed it to the T, just had to bake for about 25 mins. I added cardamom powder and topped my cookies with chopped walnuts and pistachios. Its not overtly sweet, just right! Though I'm not much of a cookie person, I can see myself remaking them and soon 🙂

    Reply
  17. Jo

    Perfection. They didn’t last a day in my house! I used the honey version and rolled them in sesame seeds. I wonder what they would taste like with half pistachio base, a little rose water and maybe a pinch of cardamom...

    Reply
  18. Vic

    These cookies were totally delicious! I reduced the maple syrup to 100ml and found them to be plenty sweet enough still ; also added some uncrystalised ginger SO good! Thanks for recipie, will be making again for sure!

    Reply
  19. George

    5 stars
    Its Lovely recipe. Thanks for sharing this Delicious recipe.

    Reply
  20. Alison

    Hi Sneh, I'm just wondering if it matters whether the tahini is hulled or unhulled...?

    Reply
  21. Vallia

    Hi, this sounds yummy! But just wondering if I wanted to keep it low carb is there a replacement for the maple syrup? Maybe a liquid sweetener? Or would it change the structure of the cookie? Thanks

    Reply
    • nural

      I tried a low carb version with sugar free maple flavoured syrup - it had no sweetness at all and the tahini flavour was overpowering. Having made the original with maple sugar, I wouldn't recommend using sugar-free maple.

      Reply
  22. Sandra

    Is almond meal the same as almond flour?? Can I use that instead?

    Thanks,

    Reply
  23. Sandra S.

    5 stars
    These were excellent and super easy to make. To toast the cookies a little I had to higher the over to 375F instead of 350F for another 4-5 min.
    Love the crunchy and chewy texture of these cookies. Made it with maple syrup.
    Toasted some sesame seeds for the top of the cookies.

    Thank you for this great recipe! Will be making again and definitely good with a good cup of coffee and vegan!!

    Reply
  24. Stacey

    5 stars
    Made a batch of these last week, which we inhaled! Delicious and so super easy to make!! Making another batch tonight ! Thanks for sharing!

    Reply
  25. Alicia

    Made these with a date paste I whipped up in the blender and some extra water for more syrup like consistency. Delicious. Super chewy and yummy. Thank you!

    Reply
  26. helen

    5 stars
    Found these via My New Roots recommendation, as I was about to drive to the shop to buy up the whole biscuit aisle.
    So easy and super delicious. I used honey and they are just fabulous.
    Just to check, five biscuits with a cup of tea is TOTALLY acceptable, right?
    Thank you for this yummy recipe.

    Reply
  27. Jaya

    5 stars
    Sneh, I am crushing on your blog! I grew up in Bangalore but call Atlanta, Georgia my home now. I am an Ayurveda practitioner and work with clients and food.

    I tried your salsa verde yesterday with some modifications...its on my Facebook page if you want to take a peek - http://www.facebook.com/ayurvedajaya.

    These cookies are so delicious. Easy and good enough to take to a party! We devoured the batch before it cooled!

    Just had to say hi from another continent!

    Reply
  28. Nadine

    The recipe for these cookies are just wow! So yummy and super easy! Just found your site and so excited to try all your recipes especially as they are all natural, healthy and gluten-free accommodating. Thank you!

    Reply
  29. Jett Tritton

    This cookies recipe is nice ..Thanks for sharing this great cookies idea..

    Reply
  30. Leila

    Hi, wanna try this recipe for creative X-mas cookies 🙂 can I use agave instead of maple syrup? Also, can I use less of the syrup?
    Thanks for the recipe

    Reply
  31. Hema

    5 stars
    I looooove these simple but oh so more-ish cookies! I recently played around with the recipe, adding the rind of an orange and teaspoon of freshly ground cardamom - divine

    Reply
    • Sneh

      sounds amazing Hema! Thank you for your lovely comment x

      Reply
  32. JM

    Ok, yum! I made these with 1/2 maple syrup, 1/2 rice malt syrup and topped them with fresh ground cardamon & local walnuts...could be my new cookie for 2019. Thank you Sneh - you are a treasure indeed.

    Reply
    • Sneh

      sounds delicious! so glad you love this recipe. thank you 🙂 x

      Reply
  33. Wenderella

    5 stars
    Delicious raw too. They don't need cooking past the heat the tahini and sweetener stage. They are marvelous rolled as truffles/bliss balls and rolled in cocoa or finely chopped nuts. Oh and they are also great baked

    Reply
    • Sneh

      Amazing! Thanks for your lovely feedback xx

      Reply
  34. Tara Menezes

    Hi, i tried the recipe today. When i was rolling out the cookies, the batter released oil... Any idea what i could have done wrong or is this normal.. the cookies were nice and chewy with a deep tahini taste.

    Reply
    • Sneh

      Hi Tara, that is quite normal because of the nature of tahini. To minimize this, I would suggest stirring the tahini really well in the tahini pot to ensure that it is creamy and try to avoid picking up the oil that usually floats to the top. And then just mix the batter enough, not too much as overmixing will start the oil from separating again. Hope that makes sense.x

      Reply
  35. Elise Daye

    5 stars
    Oh my god these are amazing!!

    Have made the original recipe, then other batches with ginger, cardamom, cinnamon and orange zest. Next week I’ll make choc chip!

    Thankyou for sharing!

    Reply
  36. Sasha

    5 stars
    Just made these to use up some tahini and I only had honey. They are so quick and easy to make and delicious (as long as you like the flavour of tahini, which I do). The raw mixture is like halva!

    Reply
  37. Amy

    5 stars
    These are sooooo yum! I ran out of almond meal at 150g so substituted the rest for spelt flour and they're absolutely delish! Thank you 🙂

    Reply
  38. Dorit

    5 stars
    My daughter loved it!! Thank you!

    Reply
  39. Inés

    5 stars
    Lovely recipe! The result was delicious and beautiful in our kitchen. One question: Could it work with blueberries in the dough? I don’t Have much experience with baking!
    Your blog is a joy to read with great photography

    Reply
    • Sneh

      Thank you for your lovely feedback. I am not sure how the cookie would behave with a semi embedded juicy blueberry in it (might make the dough around the blueberry a bit soft??). If I were to try blueberries in this cookie recipe (and I suppose the end result would be lovely if done right!), I would first dry the blueberries or used dried blueberries/cranberries. Hope that helps x

      Reply
  40. Elizabeth

    5 stars
    Have made these cookies twice now. Followed your directions. Perfect both times. Very fast to make and bake and they look and taste very good. Also that they are vegan and gluten free is an added plus. Decorated each cookie with either whole almonds, cashews, cacao nibs or pinenuts. Thank you.

    Reply
    • Sneh

      So glad you love them! Thank you for your lovely feedback x

      Reply
  41. Monica

    5 stars
    Eating these now as I'm typing. These cookies are so yum! Thank you so much for this recipe-this is now my go-to recipe for cookies.

    Reply
  42. Liz

    5 stars
    This recipe is delicious. Great texture- crisp on the outside and chewy inside. Very quick and easy to make. I modified the recipe by adding cardamom (seeds from 8 green pods) and minced rind of 1/2 a large orange

    Reply
    • Sneh

      ooh orange rind sounds like a delicious addition! Thank you for your lovely feedback x

      Reply
  43. Anishka

    5 stars
    OMG, just made them. They were so delicious!!!! Thanks so much for sharing!!!!!

    Reply
  44. nural

    5 stars
    These cookies are perfect - so delicious and chewy. One of my favourites to make since I first saw the recipe/post on instagram. Can't recommend them highly enough.

    Reply
  45. Lucy

    5 stars
    These are so yummy!! I love how simple the ingredients are - ready in no time!

    Reply
  46. Libby

    5 stars
    SO delicious. I didn't think I'd find these to my taste but have really enjoyed so many of your recipes, so I decided to give your most popular one a go - and now I think it's my favourite from your blog!!

    Reply
    • Sneh

      Amazing! thank you so much for your lovely feedback x

      Reply
  47. Claudia

    4 stars
    I used date syrup 3/4 cup as I think it goes well with the tahini

    Reply
  48. Sam

    Hello! Quick question: Do you add water to the tahini (to create more of a sauce) or do you just pour the 3/4 cup directly from the jar?

    Reply
    • Sneh

      No water. Just good old tahini .. make sure it is nice and runny!

      Reply
  49. Will

    5 stars
    These were f***kng amazing. I added a tablespoon of coconut oil for no reason (as if they needed more healthy oils).

    Thanks!

    Reply
  50. Dorit

    5 stars
    Hello Sneh! I just found your website, and I SO happy!! You are so creative, and I love how your recipes so simple to follow, and have only few ingredients. I already made three different cookies and they all came out delicious! Thank you! You got yourself another fan! :))

    Reply
  51. Namrata

    5 stars
    I’m very late to this tahini cookie game, but i just made half a batch and I’m over the moon with the results! I’m praising it out to my friends and family already. I added a little bit of cinnamon to mine and used half maple and half rice syrup.
    Thank you thank you thank you.
    Ps: i have to ration it out to the toddler or he’ll just want these

    Reply
  52. Sonia Stanko

    These are cooling out of the oven now, and I have already polished off a decent amount of the raw mixture and some straight out of the oven. Thank you these are a winner. My husband is on a strict diet but loves tahini and can eat these. They are my new go-to!

    Reply
  53. D

    I just made a batch of the dough and the tahini and maple mixture separated badly as soon as I started stirring. Has that ever happened to anyone? Effected the result?

    Reply
    • Sneh

      Hi! It hasn't happened to me but I have heard that sometimes Tahini will have an odd reaction with water and separate. Maybe it is because the tahini is too oily or has a higher oil content in the spoonful you used (you know when oil and water separates? Kind of like that). I would try adding more of the tahini paste part and a tad more maple syrup and stir diligently till it comes together (I know it will, because when Tahini separates by itself .. blitzing it in the processor makes it creamy). Hope this helps.

      Reply
    • Sneh

      Also might have overheated. Cool to room temp and stir again till creamy.

      Reply
  54. Jennifer Noemi Galvin

    5 stars
    Recipe worked out great. These are like perfect shortbread cookies. I was low on almond flour so used 1 cup almond flour and 1 cup casava flour. Also I cut the maple syrup down a good bit. Excellent.

    Reply
  55. Fiona

    4 stars
    I made this with half date syrup/ half maple syrup. It created a chocolatey flavour which was a nice surprise as I’m allergic to chocolate.

    I also threw some coconut in some of them which was also nice

    Reply
  56. PM

    Hi
    Any reason in heating up the ingredients before?
    Does this make the cookies chewy?

    Place tahini, maple syrup, salt and vanilla in a medium heavy bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.

    Reply
    • Sneh

      It is to soften the tahini enough to be able to mix it well with the other ingredients. If you don't heat it, it is like trying to mix something in peanut butter ... very hard 🙂

      Reply
  57. G

    It was the only thing I baked in 2020 and will continue to do so. I call it the happy cookie. Thanks for the recipe Sneh!

    Reply
  58. Nora

    Hi there! I was wondering if i could substitute the maple syrup with natvia?

    Reply
    • Sneh

      yes, you could definitely try. I haven't tried it myself so not sure about the taste. Cheers! x

      Reply
  59. ashok

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
  60. Rachel

    5 stars
    This recipe is proof that less really is more. I don’t think I’ve ever left a review in my life but after still making these several years after originally discovering the recipe I just feel the need to say that this *is* the best cookie I have ever made. Everything about it is perfect- it’s balance of salty, sweet, light and dense. And not to mention the ingredients are so clean! If I’m in a chocolate mood it’s easy to just add some sugar free dark chocolate chips, the recipe is so versatile. Thank you for such a flawless recipe!

    Reply
  61. Jane

    4 stars
    I made these today but didn’t have enough ground almonds so used half and half ground almonds and polenta. I split the toppings and used cacao nibs, sesame seeds and black sesame seeds. They turned out really well but I think I overcooked them slightly as they are quite crunchy but still taste very good.
    Thanks for yet another wonderful recipe.

    Reply
  62. Vayouna Gungadin

    Hi Sneh! I am oh so glad to have found your blog around Divali last year. These cookies have been a success for my vegan clients. Love, from a Mauritian baker xx

    Reply
  63. Emily

    5 stars
    Just made these and they’re great. So easy to make. Chewy and soft like a peanut butter cookie. I topped mine with pink salt and poppy seeds. Yum!

    Reply

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