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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

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

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

5 from 5 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Chill time:: 30 minutes
Total: 35 minutes
Servings: 12
Course: Dessert
Cuisine: fusion
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!
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Ingredients 
 

  • 1.5 tbsp flax seed meal
  • 1/4 cup water
  • 3/4 cup 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 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

Calories: 123.68kcal, Carbohydrates: 10.58g, Protein: 2.93g, Fat: 8.49g, Saturated Fat: 1.31g, Sodium: 31.67mg, Potassium: 104.05mg, Fiber: 1.36g, Sugar: 6.08g, Vitamin A: 10.05IU, Vitamin C: 0.63mg, Calcium: 36.05mg, Iron: 0.74mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

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.

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5 from 5 votes

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21 Comments

  1. Keren says:

    5 stars
    Delicious! love the chair spice flavors!

  2. Raina Parikh says:

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

  3. Nandini says:

    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!

    1. Richa says:

      Awesome