Vegan Gingerbread Tahini Cookie - Cook Republic #vegan #baking #glutenfree #foodphotography


  • Author: Sneh
  • Prep Time: 20 mins
  • Cook Time: 14 mins
  • Total Time: 34 minutes
  • Yield: 20 1x
  • Category: Cookies, Christmas
  • Cuisine: Vegan, Gluten Free, Vegetarian


  • 3/4 (200g) cup tahini (runny)
  • 1/2cup (130ml) maple syrup
  • 1 tablespoon coconut sugar
  • 2 cups (225g) almond meal
  • 1/2 teaspoon crushed sea salt flakes
  • 2 teaspoons vanilla powder/extract
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice


Pre-heat oven to 170C (convection)/150C (fan-forced). Line a rimmed bakjng sheet with baking paper.

Place tahini in a small heavy bottomed saucepan on medium heat. Add maple syrup and coconut sugar. Cook for a minute, stirring until smooth and warmed through. Remove from heat.

Place almond meal, salt, vanilla, ginger, cinnamon, nutmeg and allspice in a medium bowl. Mix gently. Add the tahini mixture and mix with a wooden spoon until just combined.

Using your hands, knead into a stiff dough. Divide in two portions.

Cut two large squares of baking paper (30cm). Place a portion of the dough between the squares and gently roll to just less than a 1/4 inch thickness. Use a press and spread technique rather than rolling freely as the tahini dough is hard and requires a firm hand to roll.

Cut into desired shapes using cookie cutters. Place on a baking sheet lined with baking paper (about 1/2 inch apart). Repeat with the remaining dough portion.

Bake cookies in the pre-heated oven for approximately 13-14 minutes.

Remove from oven. Allow to cool completely on the trays. Ice with white icing or dust with icing sugar. Store in an air-tight container in a cool corner of your kitchen for up to two weeks.


I use a half runny tahini and half dense tahini. The dense tahini helps make the dough stiff and gives the gingerbread cookie a tough, biscuit-like quality. This makes it ideal for gingerbread house projects, making gingerbread buttons or other Christmas decorations and gift tags that need to be strung.

If you like a softer, chewy cookie like my Vegan Tahini Cookies – use only runny tahini and bake for 10-11 minutes.

The dough is stiff and oily (due to the tahini). The rolling of the dough should be more a pressing down action as opposed to rolling. Dough is also easy to pinch and patch if it cracks or tears.

The cookies develop in flavour over 2-3 days and taste best after.

The cookie dough is fine to be eaten raw and can be rolled into truffles and dipped in chocolate.