This post contains affiliate links. Please see our disclosure policy.
Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. 1 Bowl Whole Wheat Crinkle Ginger Cookies. Add molasses or chocolate for variation. Vegan Nut-free Palm oil-free Recipe. GF option.
If you like tahini, you will love these Tahini cookies! Tahini + Ginger bread spices and Candied ginger make this a crinkly and delicious cookie. These cookies are soft when just baked and get more like a shortbread-y crumbly cookie as they cool. A bit crunchier than shortbread s they sit for longer. If you like softer cookies, bake a minute less and consume within the day. Store in a box for upto 3 days.
For a molasses ginger cookies, use 1 tbsp molasses + 1 tbsp oil instead of the 2 tbsp. Add other spices or chocolate chips for variation. Make these simple 1 Bowl Tahini Cookies and dress in sugar, sprinkles, candied ginger, or drizzle some simple icing. Easily made glutenfree. See Recipe notes.
If you make these, do tag me on Instagram and leave comments here on the post about how they turned out! I love to hear from you.
More Holiday Cookies from the blog. No palm oil!
- Grain-free Chocolate Ginger Fudgy Cookies. GF
- Oatmeal Walnut chocolate Chunk Cookies GF option
- Chickpea flour Chocolate chip cookies GF
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
Make your cookie dough. It should be smooth and not too dry.
Shape into 1 to 1.5 inch flat discs. Press one side in granulated sugar and place on parchment lined sheet. The cookies double in size, so keep them atleast 2 inches apart.
Bake for 10 minutes. Cool completely.
Video:
Ginger Tahini Cookies 1 Bowl
Ingredients
Wet:
- 1/4 cup heaped cup tahini
- 2 tbsp maple syrup
- 2 tbsp oil
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1.5 tbsp non dairy milk , like almond
Dry:
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- a good pinch of cloves and nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup or more whole wheat flour
- 1/8 tsp salt
- 2 tbsp chopped candied ginger
- 1 tbsp granulated sugar , for topping
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
- Add the spices, baking powder, soda and mix.
- Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
- Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
- Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe was not a hit for us. I took it to a vegan cookie party and was kind of embarrassed. maybe my tahini was old but it was kind of bitter. I followed the recipe to a t.
love all your other recipes though 🙂
Oh no. Tahini is kind of an acquired flavor esp in sweet applications. Tahini is a nutty bitter flavor profile The brand also matters, some more more bitter. Use nut butter instead
Hi Richa, can I use fresh ginger instead of candied? Also how can I add molasses to this recipe? Thx!
Drop everything and make these now.
These cookies are fantastic. They are light, gingery, not overly sweet and utterly addictive. The hint of tahini is perfect.
I used plain flour instead of whole meal as this is what I had on hand and they turned out perfectly.
Thank you for this recipe, Richa!
perfect thank you!
Would you suggest regular whole wheat flour or whole wheat pastry flour for these? I can’t wait to try them!
Pastry
I used coconut oil and coconut sugar for all the recipe. So good ! Cheers from France
Amazing! So delicious…
Can we freeze these cookies?
yes
I love the texture and flavor! Thank you for sharing the SO easy one bowl recipe, Richa♡ I will bake it in a low with chocolate chips!
I tried the gluten free version!
Absolutely love the texture!
Yum ????????
Awesome!
What sort of flour you used?
whole wheat