These Tahini Cookies are soft, chewy and so easy to make with simple pantry ingredients. They’re gluten free, refined sugar free and make the perfect healthy breakfast or afternoon snack.
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TAHINI BREAKFAST COOKIES
Looking for a quick and easy cookie recipe you can have for breakfast or dessert? My kids love breakfast cookies and these tahini cookies are full of healthy and wholesome ingredients and take less than 30 minutes to make.
And the best part? There’s no mixer required, no chiller and the cookie dough is made in just one bowl.
Plus, these tahini cookies are full of that amazing nutty flavor with just the right amount of sweetness and crunch. What I love is that they are sort of like a cross between a delicious sesame snap and a soft and chewy oatmeal cookie.
As it happens, they are also gluten free, sugar free and super versatile. You can easily customize them with what you have in your pantry. Plus, the cookie recipe includes options to make them paleo, low carb, keto or vegan.
WHAT IS TAHINI MADE FROM?
Tahini is a nut-free paste made from toasted ground sesame seeds. And did you know, it’s also a staple condiment in Middle Eastern cooking and is typically served as a dip or used to make hummus, baba ghanoush, and halva.
It’s a great alternative to almond butter or peanut butter plus it’s paleo, Whole30 and can fit it into a low carb keto diet.
INGREDIENTS YOU NEED:
- egg – use a flax egg for vegan tahini cookies
- drippy tahini
- coconut oil
- Lakanto sugar free maple syrup, coconut nectar OR honey if not low carb
- vanilla extract
- ground cinnamon
- salt
- baking powder
- almond flour
- unsweetened shredded coconut
- coconut flakes OR gluten free old fashioned oats if not low carb / keto
- sunflower seeds
- sesame seeds, optional
Other optional add-ins:
- hemp seeds
- chia seeds
- chocolate chips
HOW TO MAKE TAHINI COOKIES
- LINE BAKING PAN: Line a large baking sheet with parchment paper.
- MIX THE WET INGREDIENTS: In a large bowl, whisk together the egg, tahini, coconut oil, sweetener and vanilla until smooth and creamy.
- ADD THE DRY INGREDIENTS: Stir in the cinnamon, salt, baking powder, flour, followed by the coconut and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds, if using.
- SHAPE THE COOKIES: Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and chopped apples, if desired.
- BAKE THE COOKIES: Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- CHILL: Allow to cool on the cookie sheets completely.
ARE SESAME TAHINI COOKIES FREEZER-FRIENDLY?
Yes, the great thing about these keto tahini cookies is that you can make a big batch on meal prep Sunday and store them in your freezer to enjoy when you’re ready.
- Place the paleo tahini cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
- Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE COOKIES MADE WITH TAHINI HEALTHY?
So even though cookies are not considered health food, you can still enjoy them as an occasional treat if you’re following a balanced and healthy diet.
Plus, these tahini butter cookies are made with low carb and paleo friendly ingredients. They’re packed with fiber, healthy fats and protein, and would make an ideal make-ahead breakfast or lunch box treat.
More low carb cookie recipes:
Low Carb Chocolate Chip Cookies
These Tahini Cookies are soft, chewy and so easy to make with simple pantry ingredients. They're gluten free, refined sugar free and make the perfect healthy breakfast or afternoon snack.
- 1 large egg room temperature (can also use Flax Egg for Vegan)
- 1/3 cup drippy tahini
- 1/2 cup coconut oil melted and cooled
- 1/2 cup Lakanto sugar free maple syrup OR coconut nectar / honey if not low carb / keto
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour
- 1/2 cup unsweetened shredded coconut
- 3 cups flaked coconut (we like the one from Bob's Red Mill) OR can sub with gluten free old fashioned rolled oats if not low carb / keto
- 1/4 cup sunflower seeds
- 3 tablespoons sesame seeds , plus more for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, tahini, coconut oil, sweetener, vanilla and cinnamon until creamy and smooth.
Add the salt, baking powder and flour and beat until combined. Add both the shredded coconut and coconut flakes and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more sesame seeds, if desired.
Bake in preheated oven for 10-13 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
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