Gluten-Free Vegan Tahini Cookies

These delicious cookies combine the nutty flavour of sesame paste with sweet cinnamon and crunchy pistachios. We made them vegan, gluten-free, and sugar-free for everyone to enjoy.

Vegan Tahini Cookies (Sugar-Free, Gluten-Free)


Nutrition per serving
Net Carbs19.2 g7%
of which Sugars4.4 g4.9%
Fibers2.1 g7.5%
Fats6 g9.3%
of which Saturates1 g4.9%
of which Omega 30.1 g4.8%
Proteins3.6 g7.7%
Calcium79 mg7.9%
Vitamin A7 mcg1%
Vitamin C1 mg0.8%
Iron1.1 mg7.6%
Potassium123 mg3.5%
Sodium68 mg2.9%
Cholesterol0 mg0%
Kcal146 7.3%
Macro split
  • net carbs 62%
  • sugars 14%
  • fats 20%
  • saturates 3%
  • proteins 12%
  • fibers 7%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
146 per serving

We love making cookie recipes as we can have fun experimenting with new and exciting flavours every time. After lots of savoury recipes with tahini, we decided to use this delicious sesame paste to bake some Middle-Eastern-flavoured biscuits. So, here are our wonderful tahini cookies: they're vegan, sugar-free, gluten-free, and incredibly delicious.

We made the cookie dough using oat, rice flour, maple syrup, and coconut milk drink. We spiced it with sweet cinnamon, zesty lemon and shaped it into thick cookies. Then, we coated them with crunchy pistachios and baked them until perfectly golden. We're sure you'll love them as much as we did!

When we designed this recipe, we took inspiration from the classic barazeh (barazek) biscuits, very popular in Lebanese and Syrian cuisines. They're butter cookies coated with sesame seeds on one side and pistachios on the other. To make them healthier and vegan, we swapped butter with sesame paste and refined sugar with maple syrup.

Also, we replaced the flour with a gluten-free combo of oat and rice flour, so they're perfectly safe for those with gluten-sensitivity or celiacs. Finally, we used coconut milk drink as a dairy-free alternative to cow milk and to add a hint of sweetness.

Tahini is a famous paste from the Middle East made with hulled sesame seeds. They are first toasted and then ground into a silky and butter-like spread. We love using tahini in our healthy vegan recipes as it's an excellent replacement for fats; it also adds extra proteins, iron, and calcium, not to mention a rich, nutty flavour.

Enjoy these crispy cookies with a cup of tea or coffee, and savour their nutty sesame notes and spicy cinnamon kick. If you haven't tried tahini in sweet recipes before, it's time to give it a go — and don't forget to check out these gooey energy bars and sesame candies for more tahini-goodness!


Measuring System
Rolled Oats50 g
Pistachios40 g
Rice Flour100 g
Baking Powder1 tsp
Ground Cinnamon1/2 tsp
Tahini45 g
Maple Syrup50 mL
Lemon Zest1 tsp
Coconut Milk Drink70 mL

Step 1

Add the rolled oats to a food processor and blitz them for a minute until they're finely ground, similar to flour (1).

Next, chop the pistachios into small chunks and keep them aside to coat the cookies later (2).

oat flour in a bowl
chopped pistachios on a chopping board

Step 2

Now, add the prepared oat flour to a bowl, followed by rice flour, baking powder, and ground cinnamon. Give all a good mix to ensure the baking powder is evenly distributed.

Then, tip in the tahini paste, maple syrup, lemon zest, and coconut milk drink.

tahini cookie dough ingredients

Step 3

Mix the ingredients with a spoon until they come together, and then transfer the mixture onto your worktop. Briefly knead it with your hands into a compact, pliable, and slightly sticky dough.

At this point, you can optionally roll the dough into a ball, wrap it in cling film, and let it rest in the fridge for 15 minutes. This way, it will be easier to handle and shape into cookies.

tahini cookie dough

Step 4

Line a baking tray with parchment paper and spread the chopped pistachios onto a plate.

For each cookie, pinch off a small handful of dough and roll it into a ball between your palms. Then, flatten it down onto the pistachios, pressing down to make them stick.

Finally, place the cookie onto the baking tray with the nut-coated side facing up.

Repeat this step until you have used all the tahini cookie dough.

tahini cookies coated with chopped pistachios

Step 5

Bake the cookies for 18 minutes at 180 °C (355 °F) in static mode or at 160 °C (320 °F) in fan mode if you're cooking them on multiple trays (1).

Finally, transfer the tahini biscuits onto a wire rack to let them cool down and harden (2).

tahini cookies on a baking tray
baked tahini cookies on a rack


  • You can swap oat and rice flour with other gluten-free alternatives like almond meal, coconut or buckwheat flour.

  • Besides cinnamon, you can spice up the cookies with ground cardamom, clove, and ginger or use orange zest instead of lemon zest.

  • Once completely cool, transfer the cookies into an airtight container or zip-lock bag and store them for up to 5 days.

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