4-Ingredient Tahini Cookies
Gluten-Free • Nut-Free • Refined Sugar-Free • Dairy-Free
Makes: 9 large cookies
Have you ever seen a cookie look as crispy and chewy as this?!
These cookies are made with just four main ingredients, with tahini and maple syrup doing most of the magic. I genuinely call this my magic cookie dough, because when you first combine everything, it looks like it will never work. And then, all of a sudden, it transforms into a sticky dough that you can roll into little balls!
They're crispy around the edges, chewy in the middle and have the loveliest nutty, caramel-like flavour from the tahini and maple syrup. I love adding a little chopped chocolate or sesame seeds, but they're just as delicious without.
For this recipe, I really encourage you to follow the measurements in grams. I know it's tempting to just eyeball things, but getting the ratios right is what makes this little magic dough work!
Happy baking, friends!
Why you'll love these Tahini Cookies
Only four main ingredients: A handful of simple ingredients come together to make something seriously delicious.
Crispy and chewy: That lovely combination of crisp edges and a chewy middle.
Naturally sweetened: Maple syrup gives these cookies their sweetness.
Easy to customise: Add chopped chocolate, sesame seeds or a sprinkle of flaky salt.
A little bit magical: The dough really does come together, even when you think it won't!
A few notes before you start
Use hulled tahini: I highly recommend using a smooth, creamy hulled tahini for this recipe. It gives the cookies a lovely consistency.
Measure in grams: This is one recipe where I really recommend getting the scales out. The measurements are important for getting the dough to come together.
Trust the process: Initially, the mixture might look like it isn't going to work. Keep mixing vigorously with a fork, and you'll see it transform into a sticky dough.
Don't flatten the cookies: Roll the mixture into balls and leave them as they are before baking. They'll spread in the oven.
Have your toppings ready: Chopped chocolate and sesame seeds are optional, but a lovely addition if you fancy mixing things up.
Tahini is one of those ingredients I always like having in the pantry. It's wonderfully creamy, has a lovely nutty flavour and works beautifully in sweet baking. Paired with maple syrup, it makes the most delicious little cookie dough.
And if you're more of a peanut butter or almond butter person, don't worry! I've got you covered with my 3-Ingredient Nut Butter Cookies.
4-INGREDIENT TAHINI COOKIES RECIPE
Ingredients
The four main ingredients
150g hulled tahini
115g maple syrup
½ tsp baking powder
¼ tsp baking soda
A few extras
A dash of vanilla
A pinch of flaky salt
Optional: chopped chocolate and sesame seeds
Ingredient Notes
Tahini
Tahini is essentially ground-up sesame seeds, and honestly, I think of it as liquid gold. It's silky, creamy and has such a lovely nutty flavour.
You'll generally find both hulled and unhulled tahini. Hulled tahini is made from sesame seeds with their outer shells removed, giving it a lighter colour and a creamier consistency.
I highly recommend using hulled tahini in this recipe. My favourite is Forty Thieves Hulled Tahini. You can use my code FEEDINGLARA20 for a discount!
When choosing tahini, check the ingredients list. Ideally, it should just contain sesame seeds.
Maple syrup
This is what sweetens the cookies and helps bring the tahini mixture together. I'd stick with maple syrup for this recipe.
Baking powder and baking soda
The two little supporting ingredients that help make this cookie recipe work. They're not the stars of the show, but they're important to the recipe!
Vanilla and flaky salt
A dash of vanilla rounds out the flavour, while a little flaky salt is lovely for finishing the cookies. I wouldn't skip that final sprinkle!
How to Make My 4-Ingredient Tahini Cookies
Preheat your oven to 160°C. Line a baking tray with baking paper.
Mix the ingredients. Add the tahini, maple syrup, baking powder, baking soda and vanilla to a bowl. Using a fork, vigorously mix everything together until it forms a sticky consistency and starts to come away from the edges of the bowl. Trust the process!
Add your toppings. If you're using them, fold through your chopped chocolate and/or sesame seeds.
Roll into balls. Scoop the mixture into 9 balls and place onto your lined baking tray, leaving a little room between each one as they'll spread. Don't flatten them before baking.
Bake. Place in the oven for 12 minutes.
Cool and finish. Once removed from the oven, allow the cookies to cool a little before transferring them from the tray. Sprinkle with flaky salt and enjoy!
Expert Tips
Trust the process! The mixture can look like it isn't going to come together initially. Keep mixing vigorously with a fork, and it'll transform into a sticky dough.
Measure in grams. I really do recommend using the gram measurements for this recipe. It's worth it!
Don't flatten the cookies. Leave them as balls before they go into the oven.
Use a good tahini. A smooth, creamy hulled tahini is my pick for this recipe.
Make them your own. Chopped chocolate and sesame seeds are lovely additions, but completely optional.
Storage
Store your tahini cookies in an airtight container at room temperature, or pop them in the freezer if you'd like to keep some for later. I find freezing helps them retain their texture.
Frequently Asked Questions
Are these tahini cookies low FODMAP?
They can fit into a low-FODMAP approach when enjoyed in an appropriate serving size. The original recipe makes 9 cookies, with each cookie containing approximately 16.7g of tahini and 12.8g of maple syrup. These amounts are within the individual low-FODMAP serving guidance for the ingredients.
As always, portion size and individual tolerance matter. FODMAPs can also add up across a meal, so consider what else you're eating alongside your cookie. If you're following the low-FODMAP elimination phase, check the latest Monash FODMAP app serving guidance.
Why does my cookie dough look like it isn't coming together?
Don't worry! This is completely normal at first. Keep mixing vigorously with a fork, and the mixture should transform into a sticky dough that you can roll into balls. Trust me, it works!
Can I use unhulled tahini?
You can, but I recommend hulled tahini for its smoother, creamier consistency. It's my preference for this recipe.
Can I add chocolate?
Absolutely! Chopped chocolate is one of my favourite additions. You can also add sesame seeds, or keep them plain.
Can I use peanut butter or almond butter instead?
If you're more of a peanut butter or almond butter fan, you'll love my 3-Ingredient Nut Butter Cookies.
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