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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.

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Tahini cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe | VeganRicha.com

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. 

Tahini cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe | VeganRicha.com

More Holiday Cookies from the blog. No palm oil!

Make your cookie dough. It should be smooth and not too dry. 

Tahini cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe | VeganRicha.com

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. 

Tahini cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe | VeganRicha.com

Bake for 10 minutes. Cool completely.

Tahini cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe | VeganRicha.com

Video:

Ginger Tahini Cookies 1 Bowl

4.93 from 13 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10
Course: Cookie
Cuisine: Holiday, Vegan
Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe, Makes 10 to 12 cookies
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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

You can possibly make these with just tahini. Add more tahini instead of oil. The flavor of tahini will be quite strong then.
To make these gluten-free: Mix of equal amounts (1/4 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add all of the flour and mix in. Let it chill for 5 mins. If the mixture is wet, add 1 -2 tbsp more oat flour and mix in.
Nutritional values based on one serving

Nutrition

Calories: 124kcal, Carbohydrates: 16g, Protein: 2g, Fat: 6g, Sodium: 66mg, Potassium: 119mg, Fiber: 1g, Sugar: 7g, Vitamin C: 0.2mg, Calcium: 42mg, Iron: 0.6mg

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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4.93 from 13 votes (1 rating without comment)

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48 Comments

  1. Coco says:

    Hi Richa, can I use fresh ginger instead of candied? Also how can I add molasses to this recipe? Thx!

  2. Sonia says:

    5 stars
    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!

    1. Vegan Richa Support says:

      perfect thank you!

  3. Jennifer says:

    Would you suggest regular whole wheat flour or whole wheat pastry flour for these? I can’t wait to try them!

    1. Richa says:

      Pastry

  4. Celine says:

    5 stars
    I used coconut oil and coconut sugar for all the recipe. So good ! Cheers from France

  5. Celine says:

    5 stars
    Amazing! So delicious…

  6. Neeha says:

    Can we freeze these cookies?

    1. Richa says:

      yes

  7. yoko osako says:

    5 stars
    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!

  8. GEETIKA says:

    I tried the gluten free version!
    Absolutely love the texture!
    Yum ????????

    1. Richa says:

      Awesome!

    2. Ivy says:

      What sort of flour you used?

      1. Vegan Richa Support says:

        whole wheat