This is a recipe that was in rotation this summer at our house and came from an accident!

We use nut and seed butter quite a bit in our cookie recipes because it adds the right amount of fat and chewiness to cookies. I usually find myself baking cookies due to an after-dinner craving that I can’t control, which is to say it is not typically pre-meditated! Because there is rarely a warning, I wind up baking cookies with whatever is in the pantry.

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

So on the particular night that I made these, I went to rummage around and realized that we were out of nut butter. However…. We ALWAYS have tahini!! I use it in my salad dressing several times a week, so there is always a back stash! Before I knew it, I had added tahini the cookies instead and baked these puppies up.

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

What an unexpected delight these were! I am so used to enjoying tahini in a savory way, but it also works so well in a sweet way! I love these crispy, sugary coated, chewy sesame cookies and I really think you will too!

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

Tahini Sugar Cookies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup vegan butter at room temperature
  • 1 ½ cup brown sugar
  • ½ cup tahini
  • 2 teaspoons vanilla
  • 2 ¼ cups gluten free baking flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon xanthum gum
  • 2 tablespoons coconut milk
  • ¼ cup sugar for rolling
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds
Instructions
  1. In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the tahini and vanilla and beat until fluffy.
  2. In a separate bowl, combine the dry ingredients and then add them to the mixer, combine until you have a dry dough. Add the coconut milk and beat until you have a creamy dough.
  3. Scoop the cookie dough by the rounded spoonful into the sugar and sesame seeds. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread.)
  4. Smack the top of the cookie top so it’s slightly flattened and bake the cookies at 375 for 8-10 minutes. Let sit to cool for a few minutes before removing them from the pan.

 

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This is a recipe that was in rotation this summer at our house and came from an accident!

We use nut and seed butter quite a bit in our cookie recipes because it adds the right amount of fat and chewiness to cookies. I usually find myself baking cookies due to an after-dinner craving that I can’t control, which is to say it is not typically pre-meditated! Because there is rarely a warning, I wind up baking cookies with whatever is in the pantry.

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

So on the particular night that I made these, I went to rummage around and realized that we were out of nut butter. However…. We ALWAYS have tahini!! I use it in my salad dressing several times a week, so there is always a back stash! Before I knew it, I had added tahini the cookies instead and baked these puppies up.

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

What an unexpected delight these were! I am so used to enjoying tahini in a savory way, but it also works so well in a sweet way! I love these crispy, sugary coated, chewy sesame cookies and I really think you will too!

Tahini Cookies (gluten-free and Vegan) from HeatherChristo.com

Tahini Sugar Cookies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup vegan butter at room temperature
  • 1 ½ cup brown sugar
  • ½ cup tahini
  • 2 teaspoons vanilla
  • 2 ¼ cups gluten free baking flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon xanthum gum
  • 2 tablespoons coconut milk
  • ¼ cup sugar for rolling
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds
Instructions
  1. In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the tahini and vanilla and beat until fluffy.
  2. In a separate bowl, combine the dry ingredients and then add them to the mixer, combine until you have a dry dough. Add the coconut milk and beat until you have a creamy dough.
  3. Scoop the cookie dough by the rounded spoonful into the sugar and sesame seeds. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread.)
  4. Smack the top of the cookie top so it’s slightly flattened and bake the cookies at 375 for 8-10 minutes. Let sit to cool for a few minutes before removing them from the pan.