These sesame seed cookies are simple to make, richly flavored, and ready in less than 30 minutes. Made with tahini, almond flour, cocoa powder, maple syrup, and sesame seeds, they have a nutty, lightly sweet taste with a chewy center and crisp edges. A small amount of cocoa powder adds depth and gives these cookies a decadent flavor without needing granulated sugar.
These vegan and gluten-free tahini cookies are perfect for a holiday cookie tray, a cookie exchange, or a quiet afternoon treat with coffee, tea, herbal tea, or hot cocoa. The sesame coating gives every bite a delicate crunch, while the tahini keeps the inside soft, tender, and satisfying.
If you enjoy the nutty flavor tahini brings to baking, these sesame seed cookies are a delicious place to start. Tahini works beautifully as a dairy-free alternative to butter, adding moisture, richness, and a subtle earthy taste that pairs especially well with cocoa and maple syrup.
Ingredients and Substitutions
- Almond Flour: Almond flour helps keep these gluten-free sesame seed cookies moist and tender while adding a naturally nutty flavor. Do not replace it with all-purpose flour, as the cookies may become dry and crumbly. For a nut-free option, coconut flour may be used, though the texture will be different.
- Cocoa Powder: Cocoa powder gives these tahini cookies a deep, rich flavor and makes them taste more indulgent without adding extra sweetener.
- Tahini: Use smooth, runny tahini for the best texture. Stir the jar well before measuring so the oil and sesame paste are fully combined.
- Maple Syrup: A small amount of maple syrup lightly sweetens the cookies and helps bind the dough.
- Sesame Seeds: Use white, brown, black, toasted sesame seeds, or a mix. The seeds create a crisp coating and add classic sesame flavor.
How to Make Them
Preheat the oven to 350 degrees and line a large baking sheet with unbleached parchment paper or a silicone baking mat.
Use a glass measuring cup to combine the wet ingredients. Measure the tahini first, then add the maple syrup and vanilla extract.
Stir until the mixture is smooth and fully combined, with no dark streaks remaining.
In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Use a fork to break up any clumps so the dry ingredients are evenly distributed.
Pour the wet tahini mixture into the dry ingredients. Stir until a thick dough forms, scraping the sides of the bowl as needed.
The dough should be sticky but should hold together well. If it seems too dry, mix in one tablespoon of unsweetened almond milk. Use a small cookie scoop or tablespoon to portion the dough onto the prepared baking sheet.
Place the sesame seeds in a small bowl. Wet your hands, roll each portion of dough into a ball, then roll it in the sesame seeds until completely coated. Return each cookie dough ball to the baking sheet.
Use the bottom of a glass to gently press each dough ball into a small, flat cookie.
Bake on the middle rack for 12 minutes, until the cookies are set and lightly crisp around the edges.
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. Allow them to cool completely before storing.
Debra’s Pro Tips
- Keep one hand slightly wet for shaping the dough and the other hand dry for rolling the cookies in sesame seeds. This makes the process cleaner and easier.
- These tahini cocoa cookies make lovely holiday gifts, hostess gifts, or additions to a cookie swap.
- Serve them with tea, coffee, hot cocoa, or a simple glass of plant-based milk.
- For larger cookies, use a bigger scoop and flatten them with a wider glass. If the thickness stays the same, the baking time should remain about 12 minutes. Check at 10 minutes if you prefer a softer cookie.
How to Store
- Make sure the cookies are completely cool before storing them.
- Store sesame seed cookies in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate them for up to two weeks or freeze them for up to three months.
- Use freezer-safe containers or zip-top freezer bags to keep the cookies fresh.
- To freeze unbaked cookie dough, roll it into balls and freeze in a single layer on a flat surface for 3 hours. Transfer the frozen dough balls to a zip-top bag. When ready to bake, bring them to room temperature on a baking tray, flatten, coat with sesame seeds if needed, and bake as directed.
More Tahini Recipes
-
Cold Sesame Noodles with Tahini
-
Green Tahini Sauce
-
Mediterranean Roasted Eggplant with Tahini
-
Whole Roasted Carrots with Tahini Sauce
If you made this recipe, consider leaving a rating and a comment. Your feedback helps others decide whether these vegan gluten-free sesame seed cookies are right for them.
📖 Recipe
Sesame Seed Cookies
Equipment
- Cookie scoop set
- Large rimmed baking sheet
- Unbleached parchment paper
- Silicone baking mat
Ingredients
- ½ cup tahini runny
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cups almond flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sesame seeds
Instructions
-
Preheat the oven to 350 degrees and line a large rimmed baking sheet with unbleached parchment paper or a silicone mat.
-
In a liquid measuring cup, combine the tahini, maple syrup, and vanilla extract. Mix until smooth.
-
In a medium mixing bowl, stir together the almond flour, cocoa powder, baking soda, and salt. Break up any clumps with a fork.
-
Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
-
Use a tablespoon or small cookie scoop to portion the dough into 18 small cookie balls and place them on the prepared baking sheet.
-
Wet your hands and roll each portion into a smooth ball.
-
Place the sesame seeds in a small shallow bowl. Roll each dough ball in the seeds until fully coated, then return it to the baking sheet. Press each ball with the bottom of a glass into a flat cookie about ⅛ inch thick.
-
Bake for 12 minutes. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. Cool completely before storing.
Notes
To make larger cookies, use a bigger scoop, flatten with a larger glass, and bake for about the same amount of time if the thickness is similar.
Nutrition
Note
Nutrition calculations are estimates based on online tools. For the most accurate information, calculate nutrition using the exact ingredients and amounts you use.