Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Chai Spice Tahini Cookies Nut free Oil-free Grain-free

December 10, 2019 By Richa 20 Comments

Jump to Recipe   Print Recipe

Chai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free! Jump to Recipe

Our Chai Spice Tahini Cookies Nut free on a white plate

This year I have been experimenting a lot with tahini and grain-free baking! So here’s another tahini cookie which is mostly just tahini. The key to liking tahini is getting a good brand that is not too bitter. I love cookies which are scoop and bake, no hand messyness! These cookies bake into fat soft cookies. You can lave them like that or flatten with a spoon and continue to bake for crispy chewy cookies.

For these cookies, get a good brand of tahini such as Soom or Whole foods brand, add a lot more spice to mask some of the bitterness, adjust baking time for the kind of texture you prefer, a few mins longer for crispier and and get to a cookie you love! Don’t like tahini, just use smooth nut butter or sunbutter.

WHAT IS TAHINI?

Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of.

Ingredients for our Tahini Cookies in a bowls

Ingredients for Chai Spice Tahini Cookies Nut free

  • A good quality smooth tahini makes up the bulk
  • flax seed meal is the binder
  • sugar and maple syrup for sweet and structure
  • baking powder and baking soda for leavening
  • Chai spice or pumpkin pie spice or gingerbread spice for flavor
  • coconut flour absorbs some moisture to help form the dough

How to make Nut free Tahini Cookies

Mix the flax seed meal with water and set aside for 2 mins. Then add to the bowl, add all the ingredients a bowl and mix well. Chill for 30 mins.

Ingredients for our Tahini Cookies in a white bowl Dough for our Tahini Cookies in a white bowl Dough for our Tahini Cookies in a white bowl

Use a Scoop and place on parchment lined baking sheet. Dip the scoop in water between 2 scoops so that the mixture doesn’t stick too much, and bake for 11 mins.

Dough for our Tahini Cookies in a white bowl

Our Chai Spice Tahini Cookies Nut free on parchment lined sheet

Then press down and bake for another 4 to 7 mins depending on crunchyness preference. Cool completely and store.

Our Chai Spice Tahini Cookies Nut free on parchmnt lined sheet

More Cookies from the blog

  • Chocolate Tahini Cookies. Grainfree. Nutfree
  • Cinnamon Roll Cookies. No Oil
  • PB Chickpea Cookie Pie- Can be nut-free. GF
  • Lemon Chia Cookies. GF option
  • Cardamom Snikerdoodles. GF option
  • Paleo Chocolate Chip Cookies. GF
  • Almond Butter Oatmeal Cookies. GF oil-free
  • Ginger Tahini Cookies GF option
  • Peanut Butter Oatmeal Chocolate chip Cookies. Oilfree

Our Chai Spice Tahini Cookies Nut free stacked on a wood board

Our Chai Spice Tahini Cookies Nut free on a white plate
Print Recipe
5 from 4 votes

Chai Spice Tahini Cookies Nut free Oil-free Grain-free

Chai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free!
Prep Time10 mins
Cook Time25 mins
Chill time:30 mins
Total Time35 mins
Course: Dessert
Cuisine: fusion
Keyword: gluten free tahini cookies, glutetn free tahini cookies, tahini cookies no almond flour, tahini cookies vegan gluten free
Servings: 12
Calories: 123.68kcal
Author: Vegan Richa

Ingredients

  • 1.5 tbsp flax seed meal
  • 1/4 cup (59.15 ml) water
  • 3/4 cup (6.35 oz) tahini
  • 3 tbsp sugar such as coconut sugar or cane sugar
  • 3 tbsp maple syrup
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1.5 tsp chai spice blend (or use 3/4 tsp ground cardamom, 1/2 tsp cinnamon and pinches of nutmeg and black pepper), or use pumpkin pie spice or gingerbread spice blend(spice mix links in notes)
  • 2 - 3 tbsp (2 tbsp) coconut flour

Instructions

  • Mix flax seed meal and water and set aside for 2 mins to make the flac"egg". Add tahini to a bowl. Add in the flax egg, rest of the ingredients and 2 tbsp coconut flour and mix well.
  • Chill the mixture for 30 mins. Depending on the brand of tahini, you might need to add 1/2 to 1 tbsp more coconut flour. The mixture will be sticky, but should be retain shape on scooping.
  • Line a baking sheet with parchment. Preheat the oven to 350 deg F( 180 c). Use a cookie scoop or ice cream scoop, dip the scoop in water, shake excess off, then scoop the tahini mixture and place on the sheet. Repeat for all of the dough.
  • Bake for 11 mins. Then remove the baking sheet. Press down on the cookies using a large spoon to flatten out the cookie. Reduce temperature to 340 deg F( 171 C), Bake for another 4 to 7 mins depending on crunch preference. Let cool completely on the sheet.
    Store on the counter for upto 2 days or refrigerate for upto 2 weeks.

Video

Notes

Spice Blends: Chai spice or pumpkin pie spice or gingerbread spice
Tips: Bake 1-2 cookies to test so that you can adjust the sweetness and flavor. Tahini is an acquired flavor and if the cookie flavor is too strong, add in 1/4 cup almond flour, mix in and chill and bake. 
Variation: Press chocolate chunks, dried fruit, candied ginger, candied orange peel on the scoops before baking. Sprinkle granulated sugar on top for extra crunch and sweet
Use half smooth nut butter of choice and half tahini for less bitter flavor profile. 
Nutrition is for 1 cookie

Nutrition

Nutrition Facts
Chai Spice Tahini Cookies Nut free Oil-free Grain-free
Amount Per Serving
Calories 123.68 Calories from Fat 76
% Daily Value*
Fat 8.49g13%
Saturated Fat 1.31g8%
Sodium 31.67mg1%
Potassium 104.05mg3%
Carbohydrates 10.58g4%
Fiber 1.36g6%
Sugar 6.08g7%
Protein 2.93g6%
Vitamin A 10.05IU0%
Vitamin C 0.63mg1%
Calcium 36.05mg4%
Iron 0.74mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: cookie, dessert, gluten free, grain free, gum-free, holiday, nut free, refined oil free, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Mushroom Sauce – No Oil Option
Vegan Candied Pecans Stovetop (Oil-free) »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Alison Schneider says

    December 10, 2019 at 6:52 pm

    I’m going to make these tomorrow!!!💃

    Reply
    • Richa says

      December 13, 2019 at 6:16 pm

      awesome!

      Reply
  2. Susan says

    December 11, 2019 at 2:36 am

    I’m going to make these!

    Reply
  3. Chris Peltz says

    December 13, 2019 at 5:44 pm

    Could peanut butter be used instead of tahini?

    Reply
    • Richa says

      December 13, 2019 at 6:11 pm

      yes, you wont need to chill for as long with peanutbutter

      Reply
  4. Joshua Howard says

    December 15, 2019 at 9:25 am

    5 stars
    The best cookies I’ve ever made! The instructions were easy to follow! I think I’ll make them again and again! Thank you

    Reply
    • Richa says

      December 15, 2019 at 12:05 pm

      thanks

      Reply
  5. Cris says

    December 16, 2019 at 12:12 pm

    Hello! I have some tahini bought from Turkey and it’s taste a little bit more intense. It tahini dark ( I think the seeds are unhulled). Do you think it’s ok for this recipe? Thank you!

    Reply
    • Richa says

      December 20, 2019 at 11:49 am

      That would a lot of intense flavor, try the chocolate tahini cookies or ginger tahini cookies instead to see how the flavor works out

      Reply
  6. Pri says

    December 18, 2019 at 5:20 am

    Can I replace the coconut flour with all purpose flour?

    Reply
    • Richa says

      December 18, 2019 at 12:02 pm

      yes

      Reply
  7. HC says

    January 3, 2020 at 6:41 pm

    5 stars
    Made them for the 2nd time, double batch with half almond butter and half tahini. They smell delicious!

    Reply
    • Richa says

      January 3, 2020 at 6:52 pm

      awesome!

      Reply
  8. Deb says

    February 17, 2020 at 10:03 am

    Can I use monk fruit sweetener?

    Reply
    • Richa says

      February 17, 2020 at 11:14 am

      havent tried it. Try a smallbatch to see

      Reply
  9. Sam says

    March 17, 2020 at 8:15 pm

    5 stars
    Amazing!

    Reply
  10. Julie says

    May 4, 2020 at 1:37 pm

    I just made these but used aquafaba instead of flax seed meal. They are amazing! Thank you for the recipe!

    Reply
  11. Nandini says

    July 27, 2020 at 3:26 pm

    5 stars
    Made these twice already and they are officially my favourite kind of cookies(sorry chocolate chip cookies).
    I used almond flour instead of coconut and it tastes great!!
    They are the right texture and taste between a indian biscuit and cookie. Not too sweet and wonderfully fragrant and earthy.

    Just an advice a someone who frequently visits your website ..I would recommend adding a feature to allow users to share the pictures of their remakes in the comment section.. similar to Amazon reviews. I feel like it would add so much more value to your already amazing blog!

    Reply
    • Richa says

      July 27, 2020 at 5:01 pm

      Awesome

      Reply
  12. Raina Parikh says

    September 29, 2020 at 2:11 pm

    can all-purpose flour be substituted for coconut flour 1-1 for these?

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC