There are no sweet cravings that cannot be satisfied by these Vegan Tahini Cookies with Almonds and Coconut. Lightly drizzled with a Dark Chocolate Ganache and a sprinkle of Sesame Seeds, these Sesame Paste Cookies won’t last long out of the oven!
**This post may contain affiliate links. We may receive a commission - at no cost to you - through some of the links below**
Tahini Almonds Cookies
Tahini is still a relatively unknown ingredient on many continents, but it is surely getting increasing interest all around the world. It is mainly used in Middle Eastern Cooking to make dips and sauces, but famous chefs like Yottam Ottolenghi and his book ” Sweet” have helped to show various new ways to use it.
Best know to be one of the main ingredient of Hummus, Tahini can also surprisingly be used in sweet recipes. I had already shared a recipe for Tripe Chocolate Tahini Cookies, and these Almond Tahini Cookies are just as good! Not only super versatile, Tahini – aka Sesame Seed Paste – is also known to be a deliciously healthy ingredient.
Although sometimes compared to Peanut Butter, Tahini is a nut-free paste that is a great allergy-friendly ingredient. It is also known to contain more protein than most nuts, as well as being packed with Vitamins and Minerals. Most of the Tahini Paste you will find use hulled sesame seeds, but un-hulled seeds could be a healthier option as many nutrients are in the seeds skin.
Healthy Vegan Cookies
Wait, did someone say “healthy”, “vegan” and “cookies” in the same sentence? Yup, I sure did! Cookies may often be associated with un-healthy snacking, it really doesn’t have to be that way! These Vegan Sesame Cookies are made out of two main ingredients: Almond Meal and Tahini Paste. They are also Dairy Free, Eggless and Processed Sugar Free. Don’t worry though, they are still packed with yummy goodness!
To make these Vegan Tahini Cookies, you will need:
- Tahini Paste
- Maple Syrup (can also use Agave Syrup or Rice Malt Syrup)
- Vanilla Paste (optional)
- Coconut Oil
- Almond Meal
- Plain Flour
- Shredded Coconut
- Baking Powder
The process of making these Sesame Almond Cookies is seriously easy. Melt the Tahini, Syrup, Coconut Oil and Vanilla Paste together before adding all the dry ingredients. Yes, that’s it!
How to finish these Tahini Cookies:
Finally, I made a simple Dark Chocolate Ganache that I drizzled over the cookies, and finished them with a sprinkle of white Sesame Seeds. This part is optional and you can definitely enjoy these Tahini Cookies as is. If you decide not to make the chocolate ganache topping, I would recommend to sprinkle some sesame seeds over the cookies before baking them to still bring a delicious crunch to the snack.
How to make these Almond Chocolate Tahini Cookies:
Almond Tahini Cookies with Chocolate Ganache Drizzle
Almond Tahini Cookies
- 1/2 cup (100gr) Tahini Paste
- 3 tbsp (45ml) Maple Syrup
- 1/2 teasp. Vanilla Paste, or a few drops of vanilla essence
- 2 tbsp (30ml) Coconut Oil
- 1/4 cup (50 gr) Plain Flour
- 1/4 cup (50 gr) Almond Meal
- 2 tbsp (10 gr) Shredded Coconut
- 1/2 teasp. Baking Powder
- 1 pinch Salt
Chocolate Ganache Drizzle
- 1,5 oz (50 gr) Dark Cooking Chocolate
- 2 tbsp (30 ml) Soy Milk
- 1 tbsp (10 gr) Sesame Seeds to garnish
Almond Tahini Cookies
- Preheat your oven on 180'C/350'F
- Place the liquid Tahini Paste (see note 1), Maple Syrup, Vanilla Paste and liquid Coconut Oil in a bowl and whisk together.
- Add the Plain Flour, Almond Meal, Shredded Coconut, Baking Powder and Salt and stir with a spatula until combined.
- Line a baking tray with a baking mat or baking paper. Scoop 1 tbsp of the cookie dough and form a small ball in your palms. Place the ball on the baking tray and gently press over it with the spoon or the bottom of a cup to flatten it.
- If you are not going top the cookies with the chocolate ganache, drizzle the Sesame Seeds over the cookies before flattening them so that they cover each cookie.
- Bake for 10 to 12 minutes or until the edges are starting to get golden brown.Remove from the oven and transfer on a cooling rack. Leave until completely cool.
Chocolate Ganache Drizzle
- Place the Dark Chocolate and Milk in a heat-proof bowl, and heat up for 30 seconds in the microwave. Gently stir until completely smooth.Using a spoon or a fork, drizzle the Chocolate Ganache over the Almond Tahini Cookies. Sprinkle the Sesame Seeds over the Chocolate to finish the Cookies.
- Store in an air-tight container for 48 hours
- If the Tahini Paste you use is quite hard, just melt for a few seconds in the microwave to get a liquid consistency
Looking for a different Cookie Recipe?
Check out these ones: