Vegan Tahini and Lemon Cookies is a simple and delicious snack or dessert idea.
These vegan cookies are soft and chewy and have a mild nutty-like flavor to them.
Tahini and Lemon Cookies made without added dairy.
These cookies are made with oat flour and sweetened with maple syrup.
The lemon zest that is added really complements the tahini while balancing out the syrup.
Did you try my recipe for Vegan Chocolate Cookies?
Those tasty cookies feature both unsweetened cocoa powder and chocolate chips to make a double chocolate cook. Both this recipe for tahini cookies and that recipe for chocolate cookies go nicely when served together at a gathering or for dessert.
To make this recipe you will need tahini. You can find a selection of tahini here.
Frequently asked questions about tahini.
Commonly used in Middle Eastern, Mediterranean, or vegan dishes, Tahini is a paste made from hulled sesame seeds that have been toasted and ground up.
Tahini can be used as a dip, a spread, or even as an ingredient in a recipe such as this one. You can easily make your own tahini at home in a food processor or blender or you can purchase it at many grocery stores.
Tahini is used in recipes such as this one for several reasons.
In this recipe, tahini is used as a source of (vegan) moisture instead of butter or oil.
Other reasons to add tahini to a cookie recipe include:
🟡 For a rich nutty flavor without adding nuts.
🟢 Tahini adds to the rich texture of a recipe such as this one.
🟠 Lastly, for nutritional benefits including protein and fiber.
Tips for making tahini cookies.
Before adding the tahini to the recipe it is a good idea to stir it first. Smooth tahini works a lot better in a cookie recipe than tahini with clumps.
Here are some more great tips for you.
- The cookie dough will seem to be more moist than regular cookie dough. That is fine as the cookies will take shape while they bake.
- Use a cookie scoop to scoop the cookie dough and then roll the dough between your hands to form a ball. If your hands get sticky you can lightly wet them with water.
- Place the cookies on to your cookie sheet leaving plenty of room between each one (at least a couple of inches apart). These cookies will spread while they bake
How to store lemon and tahini cookies.
These cookie should be stored in an airtight container. If properly stored, they should keep for up to a few days at room temperature.
By the way, while you are here you may also be interested in these ideas.
- Vegan Raspberry Sandwich Cookies
- Peanut Butter Stuffed Dates
- Vegan Gingersnap Cookies
- No Bake Vegan Chocolate Cheesecake Bars
- Vegan Carrot Cake Sandwich Cookies
- Easy Vegan Taco Bowl Recipe
- Vegan Meringue Cookies
- How to Make Homemade Oat Milk
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About this recipe for tahini and lemon cookies.
This is a simple recipe for a cookie that is made with no added dairy.
Not only is this a vegan cookie recipe, it is also gluten free, nut free, and soy free.
To make these cookies we will make the dough and then form it into individual balls for each cookie.
The cookie dough balls can then be rolled through the sesame seeds until covered.
Then we can bake the cookies before allowing them to cool and enjoying them.
Ingredients Needed to make Vegan Tahini and Lemon Cookies
- Tahini. Fresh tahini that is unsalted and has no other ingredients added to it is preferred for this recipe.
- Oat Flour. Almond flour can alternatively be used in a 1:1 ratio however, your cookie will no longer be nut-free.
- Maple Syrup. You can substitute anything that is liquid and measures like maple syrup (like agave) but, keep in mind that maple syrup brings a certain flavor to this recipe.
- Lemon Zest. Freshly zested lemon is preferred for flavor.
- Optional toppings: Toasted sesame seeds (what are on my cookies), powdered sugar, or even chopped nuts.
Expert Tip 👉 You can easily toast your own sesame seeds at home in your oven.
To roast sesame seeds in the oven:
- Preheat oven to 350 degrees .
- Spread sesame seeds in a single layer on a baking sheet.
- Toast the seeds for 5-7 minutes, or until they turn golden brown.
- Let the sesame seeds cool completely before eating or enjoying in this recipe.
How to make Vegan Tahini and Lemon Cookies
Makes 20 cookies.
Prep Time: 15 minutes.
Bake Time: 12 minutes.
- Preheat you oven to 350. Prep two baking sheets for nonstick. Parchment paper or silicone baking mats work well in this recipe.
- In a large mixing bowl combine together the oat flour, tahini, maple syrup and lemon zest. Stir or beat this mixture until the ingredients start to hold together and becomes somewhat stiff.
- When you are able to form a shape with the dough use a small cookie scoop to scoop out the dough and then roll the dough between your hands to form a ball.
- If you are using sesame seeds, like with my cookies, place the seeds in a shallow bowl or rimmed plate and roll the ball through the seeds.
- Place the cookies about two to three inches apart from one another on the baking sheets as they will spread while baking. To flatten the cookies, simply use the palm of your hand or the bottom of a cup.
- Bake the cookies for 10-12 minutes or until they begin to brown around the edges. Then let the cookies sit on the baking sheets for about five minutes to set before transferring them to a wire cooling rack.
Expert Tip👉 Almond butter or cashew butter can be used instead of tahini. However, tahini is nut-free so keep that in mind if needed.
👇👇👇 Related recipes you may also be interested in.👇👇👇
- Dairy Free Linzer Cookies30 Minutes
- Steel Cut Oat Chocolate Chip Cookies (vegetarian)30 Minutes
- No Bake Vegan Oatmeal Cookies with Chocolate45 Minutes
- No Bake Chocolate Chip Oat Bars (Vegan)10 Minutes
- Easy Pear Crumble Bars Recipe1 Hours 5 Minutes
In case you missed something.
Vegan Tahini and Lemon Cookies
Ingredients
- ⅔ cup Tahini
- ½ cup Oat Flour
- ½ cup Maple Syrup
- 1 tbsp Lemon Zest
- ¼ cup Toasted Sesame Seeds
Instructions
- Preheat your oven to 350. Prep two baking sheets for nonstick. Parchment paper or silicone baking mats work well in this recipe.
- In a large mixing bowl combine together the oat flour, tahini, maple syrup and lemon zest. Stir or beat this mixture until the ingredients start to hold together and becomes somewhat stiff .
- When you are able to form a shape with the dough use a small cookie scoop to scoop out the dough and then roll the dough between your hands to form a ball.
- If you are using sesame seeds, like with my cookies, place the seeds in a shallow bowl or rimmed plate and roll the ball through the seeds.
- Place the cookies about two to three inches apart from one another on the baking sheets as they will spread while baking.
- To flatten the cookies, simply use the palm of your hand or the bottom of a cup.
- Bake the cookies for 10-12 minutes or until they begin to brown around the edges. Then let the cookies sit on the baking sheets for about five minutes to set before transferring them to a wire cooling rack
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.