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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
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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



  • 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:


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.


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


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
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