Have you ever used tahini in a cookie recipe? This Vegan Tahini Cookies Recipe is a perfect chance for you to try it. No butter, no eggs and the cookies come together really fast with only 4 ingredients. They are melting in your mouth and you will be amazed with the nutty flavor coming from tahini paste.
We have shared several amazing Turkish desserts here before and today, it's time for these Turkish tahini cookies! They are super soft, crumbly and melting in your mouth. Want chocolate chips and tahini together? Check out our tahini chocolate chip cookies!
Tahini in Savory or Sweet Recipes
While making cookies with tahini is quite usual in Turkish cuisine, I know it sounds weird to most of you. If you are familiar with melting moments cookies and love them, tahini cookies will become one of your favorites too because they are equally soft and melting in your mouth. Unlike melting moments cookies recipe, this one doesn't call for butter. It is substituted by a combination of olive oil and tahini.
How To Make
These cookies are completely vegan because the cookie dough has neither eggs or butter. Did I tell you that we only need 4 ingredients?
Ingredients for these tahini cookies without butter:
- all purpose flour
- powdered sugar
- olive oil
This is a stupid easy cookie recipe, so you have no excuse not to try it. All you need to do is to combine all the ingredients and shape them into balls. You can measure dough using a tablespoon so that all the balls are at the same size. Then bake until slightly golden.
The important tip you need to know here is that you should let them cool completely in the baking sheet. They are too soft and if you try to grab one before they cool, it will crumble.
I love these tahini cookies as they are. Not overly sweet and with a nice color. Are you one of those who love their cookies really sweet? Taste one and if you think they need a bit more sweetness, dust them with powdered sugar. This step is completely optional.
Although I love the simplicity of this recipe, I sometimes add one more ingredient to the dough: walnuts. ½ cup of crumbled or ground walnuts go really well with other ingredients. While walnuts are wonderful, you can get creative about this one additional ingredient. Finely chopped pistachios, almonds, pine nuts or even dried fruit would be great too.
Can I Freeze Them?
These ingredients make 50 mini cookies, so it's better to freeze half of the dough especially if you are not baking these for a crowd. There are two ways for this:
1) divide the dough into two and put one half in the freezer. Let it thaw on the counter when you are ready to bake, roll it into balls and then bake.
2) Shape the whole dough into balls. Bake one batch and place the rest of the raw cookie balls on a tray and freeze for about 30 minutes. Then transfer them into a freezer bag and store in the freezer. Let them thaw and then bake whenever you crave for something sweet and nutty.
How To Store
Keep them in an airtight container and enjoy up to 5 days. If you love to have something sweet with your coffee, having a box full of these melting-in-your-mouth cookies on the counter is priceless.
Oh and if you know how to make Turkish coffee, go make some and spoil yourself with a cup of coffee and one or two (or more!) tahini cookies on the side.
More Tahini Desserts
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Tahini Cookies Vegan
Tahini cookies with 4 ingredients. No eggs, no butter. These are melting in your mouth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 50 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Turkish
- Diet: Vegan
- 2 and ½ cup flour
- 1 cup powdered sugar
- ¾ cup tahini
- ½ cup olive oil
- Preheat the oven at 350F (180C).
- Line a baking sheet with parchment paper.
- Combine all ingredients and make a soft dough. Roll it into mini balls and place them on the baking sheet.
- Bake them until they get slightly golden about 20 minutes.
- Let them cool completely on the baking sheet.
Don't try to transfer them on a cooling rack before they cool completely as they are too soft to hold.
- Serving Size: 1 cookie
- Calories: 57
- Sugar: 2 g
- Sodium: 1.4 mg
- Fat: 4.2 g
- Trans Fat:
- Carbohydrates: 4.7 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Keywords: tahini cookies, tahini cookies recipe, tahini cookies vegan