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
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 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.
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.
Then press down and bake for another 4 to 7 mins depending on crunchyness preference. Cool completely and store.
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
Recipe Card
Chai Spice Tahini Cookies Nut free Oil-free Grain-free
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
Nutrition
Keren
Delicious! love the chair spice flavors!
Raina Parikh
can all-purpose flour be substituted for coconut flour 1-1 for these?
Nandini
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!
Richa
Awesome
Julie
I just made these but used aquafaba instead of flax seed meal. They are amazing! Thank you for the recipe!
Sam
Amazing!
Deb
Can I use monk fruit sweetener?
Richa
havent tried it. Try a smallbatch to see
HC
Made them for the 2nd time, double batch with half almond butter and half tahini. They smell delicious!
Richa
awesome!
Pri
Can I replace the coconut flour with all purpose flour?
Richa
yes
Cris
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!
Richa
That would a lot of intense flavor, try the chocolate tahini cookies or ginger tahini cookies instead to see how the flavor works out
Joshua Howard
The best cookies I’ve ever made! The instructions were easy to follow! I think I’ll make them again and again! Thank you
Richa
thanks
Chris Peltz
Could peanut butter be used instead of tahini?
Richa
yes, you wont need to chill for as long with peanutbutter
Susan
I’m going to make these!
Alison Schneider
I’m going to make these tomorrow!!!💃
Richa
awesome!