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Eating Works » Recipe Archive » Snacks » Vegan Tahini Cookies – Gluten Free + Keto + No Bake

Vegan Tahini Cookies – Gluten Free + Keto + No Bake

August 21, 2021 · Maren Epstein · 21 Comments

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These Vegan Tahini Cookies are all about texture.  Between the buttery tahini, sesame seeds, and almond crumbles they are simply bursting with crunch!  They’re Lightly sweetened with honey or agave.

Vegan Tahini Cookies on a plate with pomegranate seeds

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no cost to you. See my Affiliate Disclosure to read my policy and more about affiliate links.

Why You’ll Love Vegan Tahini Cookies

The chocolate filled center adds a special note as it melts in your mouth and blends with the tahini butter.  For another decadent but easy vegan treat try these Homemade Heart Chocolates.

vegan tahini cookies on a plate

Ingredients You’ll Need to Make Vegan Tahini Cookies

You’ll need only 7common ingredients to make the cookies.   Chances are that they’re already sitting in your pantry.  Not to mention, these raw vegan treats are also fast to make.

Ingredients for the Cookie

  • Tahini
  • Raw Almonds
  • Agave Nectar or Maple Syrup
  • Raw Sesame Seeds (white and black if you want to be fancy)

Ingredients for the Chocolate Filling

  • Coconut Oil
  • Agave or Maple Syrup
  • Cocoa Powder
  • Vanilla Extract
Ingredients for vegan tahini cookies in white bowls, sesame seeds, cocoa powder, agave, almonds, coconut oil, vanilla extract

How to Make Vegan Tahini Cookies

These tahini cookies are so easy to make because you don’t even have to bake them! You just need a basic food processor and your hands.

Step by Step Instructions 

Step 1: Place the almonds in a food processor.  Make sure to put the blade in the machine before you place the almonds in.  Or else the food processor won’t work and you’ll get frustrated.  Trust me, I do it all the time.  Pulse the food processor on high until the almonds are reduced to large crumbs.  Next, add the tahini and run the processor on low until a dough ball forms.

Step 2: Add sweetener to taste and a pinch of salt.  The recipe calls for 1/3rd cup of liquid sweetener.  But that could be too sweet for your palate.  I like the Cookies to be a little bit more savory so I use a little less agave.  add tahini agave and salt to the food processor and pulse until a dough ball forms.

Step 3: Pour the black sesame seeds into one bowl and the white ones into another.  Roll 1 tablespoon sized chunks of dough into a ball.  Then using your finger create an indentation for the chocolate filling.  Press your finger half way down to the center of the cookie.  This will create a “cup” for the chocolate to set in.

process photo showing almonds whole and then crushed in a food processor
add tahini agave and salt to the food processor and pulse until a dough ball forms
roll the dough into balls and dredge in black and white sesame seeds for vegan tahini cookies

Step 4: Place the cookies in the freezer for 20 minutes while you make the chocolate sauce.  This will just help firm them up so that they’re easier to handle when you pour the chocolate sauce into them.

Steps to Make the Chocolate Filling

Step 1: Melt the coconut oil in a sauce pan over low heat.  Once melted add the cocoa powder and sweetener.  As you add the ingredients whisk them together.  I like using silicone whisk if I’m using a non stick pan.  Since the metal could scratch the pot and contaminate the food with Teflon.

photo of cocoa powder, agave and coconut oil in a pan and another photo of the chocolate syrup cooked

Step 2: Once a syrup is formed take the cookies out of the freezer and pour the filling into each cookie with a spoon.

process shot drizzle chocolate into the center of each vegan tahini cookie

Tip: To avoid scratching your pots if you’re using a metal spoon, transfer the filling into a bowl prior to filling the cookies.

Substitutions for Vegan Tahini Cookies

  • Instead of Tahini try Almond Butter
  • Instead of Maple Syrup or Agave try Honey or Brown Rice Syrup
  • Instead of Almonds use Walnuts
  • If you don’t have the ingredients for the chocolate filling you can just melt a regular chocolate bar instead.

Tahini Cookie Tips 

  • Make sure the almond crumbs are small.  They should be the size of a large crumb or smaller.  If they’re too large the dough will be hard to roll. 
  • Add enough wet ingredients to make sure the dough sticks together easily.  If it’s too dry the balls will fall apart when you try to roll them.
    • If you need to wet the dough but don’t want the cookie to be sweeter, add more tahini
    • If you want to make the cookie sweeter while moistening the dough, add more agave.
  • When pouring the chocolate filling into the cookie make sure its very hot.  If it cools off the filling will clump up before you pour it into the cookie.  This isn’t a big deal but your cookies won’t look as pretty.
    • I keep the filling in the pan and spoon it right out of the pan and onto the cookie.

The Best Tahini for Cookies

The best tahini for the cookies is the Whole Foods 365 brand.  It’s my favorite because it’s a bit runny and adds more moisture to the dough.  Which can tend to get dry because of the almonds.  

The Whole Foods brand does tend to separate and you have to work a bit to mix it up.  

How to Store Flourless Tahini Cookies

These cookies will last for about 1 week in the fridge and they’ll be on the softer side. 

Can you freeze tahini cookies?

The best place to store these vegan tahini cookies is in the freezer.  They will keep for 3 months.  You can eat them right out of the freezer since they don’t get hard.  I like to freeze half and keep the other half in the fridge and work though them that way.

Other healthy Vegan desserts

If you liked this recipe check out some of my other healthy vegan desserts

  • Pistachio Ice Cream 
  • Vegan Chocolate Truffles With Cashew Filling
  • Chocolate Bonbons

Check out My Most Recent Vegan Recipes

  • Keto Cauliflower Wings 
  • Keto Caprese Salad
  • Accompaniment Salad
  • Vegan Stuffed Sweet Potatoes
vegan tahini cookies on a plate

Vegan Tahini Cookies

These little cookies are keto, gluten free, and no baking required!
4.93 from 13 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Gluten-Free, Keto, Vegan
Keyword: Vegan Tahini Cookie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 cookies
Calories: 197kcal
Cost: .50
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Equipment

  • Food Processor

Ingredients

Cookie:

  • ¾ Cup Tahini
  • 1 and ½ Cup Whole Raw Almonds sprouted preferred
  • ¼-1/3 Cup Agave Nectar, divided used to sweeten to taste
  • 1 C Raw Sesame Seeds half black, half white

Chocolate Filling:

  • ½ Cup Coconut Oil
  • 1 Tablespoon Agave
  • 4 Tablespoon Raw Cocoa Powder
  • 1/2 tsp Vanilla Extract

Instructions

For The Cookies:

  • In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini, 1/3-1/4th cup of agave to taste, and sea salt. Pulse food processor until the mixture balls up.
  • Turn out into a mixing bowl and season with 1/4th to 1/3rd cup of Agave to your taste preference. Add one pinch of sea salt.
  • Pour sesame seeds into a bowl. Roll 1 inch chunks into balls and dredge in the sesame seeds.
  • Using your finger, press a small hole into the center of each cookie half way through to make room for chocolate filling. Set aside in the freezer to help firm up the cookies.

Chocolate Filling:

  • While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and 1 tbsp of agave. Whisk until syrup is formed. Using a spoon, drizzle chocolate into the hole of each cookie.
  • Place completed cookies in the fridge to allow to firm for a final time.

Notes

*These cookies are best enjoyed right out of the refrigerator.
** For longer storage place them in the freezer for up to 3 months.

Nutrition

Serving: 2cookies | Calories: 197kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks – show me what your cooking!
Vegan Tahini Cookies, Vegan Tahini Cookies – Gluten Free + Keto + No Bake

Desserts, Gluten Free Recipes, Kid Friendly Recipes, Paleo, Snacks, Soy Free Recipes, Vegan Recipes

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Comments

  1. Lauren Michael Harris says

    September 13, 2021 at 8:22 pm

    I often buy tahini to make hummus, and end up with extra that goes to waste. Definitely saving this recipe – tahini cookies sound delish!

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:03 pm

      Thats a great idea! There’s always leftover tahini!

  2. Amy Casey says

    September 17, 2021 at 4:37 pm

    I can’t wait to give these cookies a try. I love tahini and have not baked with it yet so this looks like the perfect recipe.

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:07 pm

      Thanks Amy I hope you enjoy!

  3. Mikayla says

    September 17, 2021 at 11:40 pm

    These are a fun and tasty cookie, Great on a hot day since did not need to turn on the oven. They did not last long.

    Reply
    • Maren Epstein says

      September 22, 2021 at 8:49 pm

      Yes they’re perfect for summer. Thanks Mikayla!

  4. Heidy says

    September 18, 2021 at 8:43 am

    Good Morning! I just wanted to let you know I found your cookie recipe via Pinterest and decided to make it! I had some of the stuff on hand and right away went to the market and got the rest of what I needed. Excellent instructions and tips! The recipe turned out perfect.

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:07 pm

      Hi Heidy! This comment made me so happy! I’m so glad that you enjoyed the cookies and found the recipe easy to follow. :). Thank you for letting me know.

  5. Farrukh Aziz says

    September 19, 2021 at 8:06 am

    This was perfect for my kids! The chocolate filling was absolutely delicious, and I love how you have used Agave nectar for sweetening! Thank you!

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:06 pm

      Hey Farrukh, I’m so glad you and you’re kids enjoyed the cookies. I think Agave works well for these. Honey would be great too.

  6. Alex says

    September 19, 2021 at 10:29 am

    I just made these cookie and they were delicious! Will definitely make again soon. 🙂

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:06 pm

      Hey Alex! I’m glad you enjoyed them!

  7. Ramona says

    September 19, 2021 at 4:11 pm

    I love how these cookies are vegan, so much healthier! I can’t wait to try these out, thank you for sharing this recipe!

    Reply
    • Maren Epstein says

      September 22, 2021 at 8:48 pm

      Thanks Ramona! I can’t wait it hear how they come out.

    • Maren Epstein says

      September 22, 2021 at 9:05 pm

      Thanks Ramona! I hope you enjoy them!

  8. Brianna says

    September 19, 2021 at 7:36 pm

    Crumbly, nutty and so, so good! Love the flavor of tahini in these cookies.

    Reply
    • Maren Epstein says

      September 22, 2021 at 8:48 pm

      Thanks Brianna I’m so glad you enjoyed the cookies.

  9. Ksenia says

    September 19, 2021 at 8:19 pm

    I have been a fan of tahini cookies since I was a child in Israel, but the addition of the chocolate center here is just exquisite! I’ll be making these for my son for sure

    Reply
    • Maren Epstein says

      September 22, 2021 at 9:05 pm

      Hey Ksenia! Thank you so much! I hope you and your son enjoy them 🙂

  10. Natalie says

    September 20, 2021 at 4:54 am

    I never used tahini to make cookies. What a great idea. Tahini is so nutritious and healthy. I will have to give these cookies a try. Yum! Can’t wait.

    Reply
    • Maren Epstein says

      September 22, 2021 at 8:48 pm

      Thank you Natalie I hope you enjoy them.

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