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 (60 g) heaped cup tahini
- 2 tbsp maple syrup
- 2 tbsp oil
- 2 tbsp sugar
- 1/2 tsp (0.5 tsp) vanilla extract
- 1.5 tbsp non dairy milk like almond
Dry:
- 3/4 tsp (0.75 tsp) ground ginger
- 1/2 tsp (0.5 tsp) cinnamon
- a good pinch of cloves and nutmeg
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 3/4 cup (90 g) or more whole wheat flour
- 1/8 tsp (0.13 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.
Fran says
December 15, 2016 at 4:17 pmI’ve been waiting for the perfect ginger GF vegan cookie & this is it!! Can’t wait to make these????
Richa says
December 15, 2016 at 4:51 pmYay!
Marina says
December 16, 2016 at 12:19 pmWhole wheat flour is not gluten free…
Richa says
December 16, 2016 at 12:25 pmI mention in the notes on which gf flours to use
Sheila says
December 15, 2016 at 4:45 pmI would like to try these cookies but I cannot use wheat flour. Can you suggest another flour?
Richa says
December 15, 2016 at 4:53 pmSpelt?
Andrea Calhoun says
December 15, 2016 at 11:38 pmJust out of the oven. I used white whole wheat flour, and turbinado sugar on top. They are delicious as I love both tahini and ginger!
Sabrina @ Familynano says
December 16, 2016 at 2:40 pmWOW Richa!
I just bought molasses and have been looking for the perfect ginger cookie recipe!
Thanks for posting!
Grey says
December 18, 2016 at 2:23 pmThese are delicious! Thanks!
I used molasses & coconut oil; and a splash less whole milk (we’re vegetarian and the regular milk is already open) and 1 tbsp of rum (for an experiment, and to try to get rid of some in a recipe. As suspected, I believe it evaporated perhaps entirely, & doubt it made a difference other than demanding a little more flour of the dough).
The crunchy, sugared top with moist & tender candied ginger on the inside makes for delightful textural contrast. I’ll make these again, for sure.
Richa says
December 18, 2016 at 8:33 pm🙂 yes, the rum should go well in these and that added liquid will need some flour. glad they came out well!
Leah says
December 18, 2016 at 2:41 pmI’m excited to make these. Do I use fresh ginger or powder?
Richa says
December 18, 2016 at 6:36 pmpowder. There is both ginger powder and candied ginger
Tracey @ A Taste of Trace says
December 19, 2016 at 4:47 amI made these yesterday and WOW they are in top contender for my favourite cookie! I subbed 1 Tbsp of the oil with blackstrap molasses which gave them such a deep & delicious flavour. I also baked them for just under 9 minutes and I couldn’t believe how pillowy & soft they were! This is a recipe I’ll be making again and again!! Thank you!
Jessi says
December 22, 2016 at 8:10 amThese are the BEST cookies I have ever made. I added chopped dates and shredded coconut. They are amazing!
Kristi H. says
February 3, 2017 at 3:38 pmCould I use applesauce in place of the oil? We try to stay away from oil. Thanks:)
Richa says
February 3, 2017 at 4:15 pmMore tahini would do better than applesauce
Padmini Krishan says
February 3, 2017 at 7:43 pmI have to try this soon…I love anything with ginger. They look yummy!!!!
Kim says
February 4, 2017 at 2:59 amI don’t think I have ever commented on any recipe before but these are A-MA-ZING. I didn’t have candied ginger so added just a grate or two of fresh ginger and they came out perfect. I love cookies I don’t feel bad eating! (even the raw dough was great!!)
Richa says
February 4, 2017 at 10:37 amYay!
Donna H. Zastrow says
March 19, 2017 at 1:59 amHi, I am Donna H. Zastrow!I love anything to eat with fresh ginger.
Emma says
April 30, 2017 at 1:04 amThese are delicious! I made them with all-purpose flour since that was what I had lying around and it worked perfectly. Had to up the amount of flour to ~1 cup for the right texture. Thank you 🙂
Astrid Geertsen says
August 22, 2017 at 5:41 amHi Richa, I made your ginger tahin cookies last week. I substituted the regular sugar for coconut-blossemsugar so of course they turned out darker in colour. I was generous with the tahin (I really like tahin) and also with the ginger (I really really like ginger), and I was surprised with the flavor. I needed a few cookies to embrase the savoury taste, but now I am really satisfied with the recipe. I was so bold as to translate your recipe into Dutch and put it on my website. Of course I mentioned you as the source! Thank you for all your yummy recipes! Many greetings from The Netherlands.
Richa says
August 23, 2017 at 3:06 pmHi Astrid, the translation would be ok if you were using your own photos. you used my photos without permission, please remove the photo and the recipe from your website.
GEETIKA says
August 22, 2017 at 4:22 pmI tried the gluten free version!
Absolutely love the texture!
Yum ????????
Richa says
August 22, 2017 at 6:58 pmAwesome!
yoko osako says
August 21, 2018 at 5:33 pmI 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!
Neeha says
April 14, 2019 at 2:43 pmCan we freeze these cookies?
Richa says
April 14, 2019 at 8:52 pmyes
Celine says
November 28, 2020 at 7:27 amAmazing! So delicious…
Celine says
November 28, 2020 at 7:31 amI used coconut oil and coconut sugar for all the recipe. So good ! Cheers from France
Jennifer says
December 1, 2020 at 7:43 amWould you suggest regular whole wheat flour or whole wheat pastry flour for these? I can’t wait to try them!
Richa says
December 1, 2020 at 8:03 amPastry