These 10 ingredient almond tahini cookies are so pretty and better yet… so delicious! They are full of richness from the almonds and tahini but brightened with some lemon infused sugar. These cookies are simple to make and perfect alongside an afternoon tea.
No mixer required
Ready in 35 minutes start to finish
Not overly sweet but full of flavour
And almost too pretty to eat
Ingredients For Almond Tahini Cookies
You might assume that a gluten-free, vegan, and oil-free cookie might have a long list of complicated ingredients. However, this almond tahini cookie uses just 10 pretty simple ingredients.
The dry ingredients:
- Cane sugar – typically vegan because animal bones are not used in the refining process. You could however, use equal amounts of white sugar in this recipe if you wish.
- Almond flour – if almond flour is a new ingredient for you The Loopy Whisk has an in depth blog post about this gluten-free flour.
- Baking soda.
- Baking powder – some brands of baking powder may not be certified gluten-free so if you have a severe gluten intolerance then make sure to check the label.
- And sea salt.
The wet ingredients:
- Tahini – sesame seed paste.
- Plant milk – any non-dairy milk will work well in this recipe.
- Lemon juice – you will also use the zest in this recipe!
- Pure almond extract – boosts up the almond flavour but you can omit this ingredient if you don’t have almond extract or are sensitive to the flavour of extracts.
And then as a finishing touch these almond tahini cookies are rolled in sliced almonds for a crunchy topping. Optionally, you can dust them with powdered sugar for an extra pretty touch.
Two Things That Take This Recipe Up A Notch
First, this lemon sugar trick is something I have been wanting to incorporate into a recipe ever since I learned it from Erin Jeanne McDowell.
If you don’t have a fresh lemon you can omit it from this recipe and these almond tahini cookies will still be delicious. BUT if you do have a fresh lemon then start by massaging the lemon zest into the cane sugar.
The abrasiveness of the sugar breaks down the zest and releases more of its flavourful oils and aroma. The sugar can then absorb the oils from the zest and now you have lemon scented sugar running through your whole recipe! This is an easy way to increase the lemon flavour in your baking.
Second, I use the “oil + baking powder + water” egg replacer method BUT I utilize the natural oils in tahini! The Kitchn has an article on the 8 Best Egg Substitutes if you are new to baking without eggs and curious about the options. I use this egg substitute in my gluten-free Chewy Chocolate Chip Cookies but I use melted vegan butter for the oil component.
For this recipe, I wondered if the natural oils in tahini could be mixed with baking powder and, in this case, plant milk to create a foamy reaction similar to whipped egg whites. And it worked! This way I can keep this recipe free of ultra processed oils and benefit from the delicious tahini flavour at the same time.
How To Make Almond Tahini Cookies
This cookie recipe is really simple to make and requires no fancy kitchen tools!
The lemon zest is massaged into the sugar and then the almond flour, baking soda, and sea salt are stirred in.
Then in a separate bowl; whisk the tahini, plant milk, lemon juice, almond extract, and baking powder to create a foamy egg replacer. Once foamy, make a well in the dry ingredients and fold the foamy mixture in to combine.
Use a small cookie scoop or tablespoon to scoop the dough and loosely form it into a ball. Roll half the ball of dough in the sliced almonds. Lay the ball of dough, almonds side up, on a prepared baking sheet and press down to flatten. Tidy the edges of the cookies and fix the almonds as needed.
Repeat with the remaining dough until you have 15 small cookies and then bake at 375 degrees F for 15 minutes. The cookies are done when they are lightly browned around the edges. They will still be a little soft right out of the oven so allow them to cool for at least 5 minutes on the tray before transferring to a wire rack to cool completely.
Finally, when the cookies are fully cool you can dust them with powdered sugar for a beautiful garnish.
Recipe Cost
This almond tahini cookie recipe makes 15 small cookies and costs me approximately $5.10 Canadian.
Almond flour is a pricier flour for me to use and one fresh lemon typically costs us $1. Store-bought gluten-free and vegan cookies tend to be quite a bit pricier as do cookies like this from a cafe. So, I still think this recipe is pretty thrfity!
Let me know in the comments how you like these almond tahini cookies and make sure to try my almond flour Chewy Chocolate Chip Cookies too!
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Almond Tahini Cookies (Gluten-Free, Oil-Free & Vegan)
- Total Time: 35 minutes
- Yield: 15 small cookies 1x
- Diet: Vegan
Description
These simple almond tahini cookies are free of gluten, eggs, dairy, & oil BUT they are full of deliciousness! No mixer needed & quick to make!
Ingredients
- ⅓ cup cane sugar (67 g, for a sweeter cookie increase sugar to ½ cup or 100g)
- 1 lemon zested + 1 tbsp lemon juice*
- 2 cups almond flour (190g, spooned & levelled)
- ½ tsp baking soda
- ⅛ tsp sea salt
- 3 tbsp tahini
- ¼ cup non-dairy milk
- 2 tsp baking powder (ensure gluten-free if needed)
- ½ tsp pure almond extract
- ⅓ cup sliced almonds
- 1 tbsp organic powdered sugar, optional (see notes)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Add cane sugar and lemon zest to a large bowl. Use your hands to massage the zest into the sugar to infuse the sugar with more flavour. (This recipe is still really nice without the lemon juice and lemon zest if you need to omit it).
- Next, add the almond flour (make sure to lightly spoon it into your measuring cup and don’t pack it down… no need to use too much!), baking soda and sea salt. Stir to combine.
- In a separate bowl add the tahini, non-dairy milk, 1 tablespoon lemon juice (usually ½ of a fresh lemon) and almond extract.
- Add the 2 teaspoons of baking powder into the wet ingredients and whisk to combine. The mixture will foam up as you whisk it.
- Once it’s nice and foamy, make a well in the dry ingredients, pour the wet mixture into the dry ingredients and stir gently to combine.
- Add the sliced almonds to a shallow dish, scoop tablespoon amounts of the dough with a cookie scoop or spoon. Loosely form the dough into a ball with your hands and roll half the dough ball in the sliced almonds.
- Flip the dough ball over so that the almonds are facing up, lay it on the prepared cookie sheet and flatten the cookie with your fingers. Tidy the edges of the cookie and fix the almonds as needed.
- Continue with the remaining dough, leaving some space between the cookies. These cookies don’t spread very much as they bake but they will need just a bit of room.
- Bake on the middle rack in the preheated oven for 15 minutes until lightly browned around the edges. They will still be a little soft when you take them out of the oven so let them cool for at least 5 minutes before transferring to a wire rack to cool fully.
- When fully cool, sprinkle powdered sugar over the cookies. Store in an airtight container on the counter for up to 3 days or in the refrigerator for longer.
Notes
Approximate Cost: $5.10 Canadian.
Not all powdered sugar or icing sugar is considered vegan as animal byproducts can be used in the refining process. You can make your own powdered sugar by blitzing organic cane sugar in a spice grinder if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Canadian
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