Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down view of almond tahini cookies on a pink plate. The cookies are lightly browned around the edges, topped with sliced almonds, and dusted with powdered sugar.

Almond Tahini Cookies (Gluten-Free, Oil-Free & Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 1/3 cup cane sugar (67 g, for a sweeter cookie increase sugar to 1/2 cup or 100g)
  • 1 lemon zested + 1 tbsp lemon juice*
  • 2 cups almond flour (190g, spooned & levelled)
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 3 tbsp tahini
  • 1/4 cup non-dairy milk
  • 2 tsp baking powder (ensure gluten-free if needed)
  • 1/2 tsp pure almond extract
  • 1/3 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

  1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat. 
  2. 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). 
  3. 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.
  4. In a separate bowl add the tahini, non-dairy milk, 1 tbsp lemon juice (usually ½ of a fresh lemon) and almond extract.
  5. Add the 2 teaspoons of baking powder into the wet ingredients and whisk to combine. The mixture will foam up as you whisk it.
  6. 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. 
  7. 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. 
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://tastythriftytimely.com/almond-tahini-cookies-gluten-free-oil-free-vegan/