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    Home » cookie

    Ginger Tahini Cookies 1 Bowl

    Published: Dec 15, 2016 · Modified: Jan 9, 2019 by Richa 46 Comments

    Jump to Recipe   Print Recipe

    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.

    Jump to Recipe   

    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!


    • 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. 

    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:

    Print Recipe
    4.91 from 11 votes

    Ginger Tahini Cookies 1 Bowl

    Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe, Makes 10 to 12 cookies
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Cookie
    Cuisine: Holiday, Vegan
    Servings: 10
    Calories: 124kcal
    Author: Vegan Richa

    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.

    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

    Nutrition Facts
    Ginger Tahini Cookies 1 Bowl
    Amount Per Serving
    Calories 124 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 66mg3%
    Potassium 119mg3%
    Carbohydrates 16g5%
    Fiber 1g4%
    Sugar 7g8%
    Protein 2g4%
    Vitamin C 0.2mg0%
    Calcium 42mg4%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Coco

      April 19, 2021 at 11:32 am

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

      Reply
    2. Sonia

      January 16, 2021 at 8:27 am

      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!

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:11 am

        perfect thank you!

        Reply
    3. Jennifer

      December 01, 2020 at 7:43 am

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

      Reply
      • Richa

        December 01, 2020 at 8:03 am

        Pastry

        Reply
    4. Celine

      November 28, 2020 at 7:31 am

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

      Reply
    5. Celine

      November 28, 2020 at 7:27 am

      5 stars
      Amazing! So delicious…

      Reply
    6. Neeha

      April 14, 2019 at 2:43 pm

      Can we freeze these cookies?

      Reply
      • Richa

        April 14, 2019 at 8:52 pm

        yes

        Reply
    7. yoko osako

      August 21, 2018 at 5:33 pm

      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!

      Reply
    8. GEETIKA

      August 22, 2017 at 4:22 pm

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

      Reply
      • Richa

        August 22, 2017 at 6:58 pm

        Awesome!

        Reply
    9. Astrid Geertsen

      August 22, 2017 at 5:41 am

      4 stars
      Hi 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.

      Reply
      • Richa

        August 23, 2017 at 3:06 pm

        Hi 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.

        Reply
        • Stephen Anthony

          December 16, 2021 at 4:18 pm

          I wanted a ginger cookie and hav a abundance of tahini and knew I couldn’t hav been the only one to bake with it so thanks for this.
          I live all the subs and tips you give.
          Great blog and work you’ve done congrats.
          I’m sure these will be great but I don’t hav candied ginger I’m sure it will be ok to use a bit more powder and sugar ya?

          Reply
          • Vegan Richa Support

            December 17, 2021 at 10:02 am

            sugar ya ?

            Reply
            • Stephen Anthony

              December 22, 2021 at 9:00 pm

              Too funny I’m Canadian and Scottish.
              I realize that isn’t proper grammer.I was just asking if using extra suger in replace of the candied ginger is ok wich i feel it would be.

            • Vegan Richa Support

              December 28, 2021 at 11:09 am

              that should.be fine

    10. Emma

      April 30, 2017 at 1:04 am

      5 stars
      These 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 🙂

      Reply
    11. Donna H. Zastrow

      March 19, 2017 at 1:59 am

      Hi, I am Donna H. Zastrow!I love anything to eat with fresh ginger.

      Reply
    12. Kim

      February 04, 2017 at 2:59 am

      5 stars
      I 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!!)

      Reply
      • Richa

        February 04, 2017 at 10:37 am

        Yay!

        Reply
    13. Padmini Krishan

      February 03, 2017 at 7:43 pm

      I have to try this soon…I love anything with ginger. They look yummy!!!!

      Reply
    14. Kristi H.

      February 03, 2017 at 3:38 pm

      Could I use applesauce in place of the oil? We try to stay away from oil. Thanks:)

      Reply
      • Richa

        February 03, 2017 at 4:15 pm

        More tahini would do better than applesauce

        Reply
    15. Jessi

      December 22, 2016 at 8:10 am

      5 stars
      These are the BEST cookies I have ever made. I added chopped dates and shredded coconut. They are amazing!

      Reply
    16. Tracey @ A Taste of Trace

      December 19, 2016 at 4:47 am

      5 stars
      I 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!

      Reply
    17. Leah

      December 18, 2016 at 2:41 pm

      I’m excited to make these. Do I use fresh ginger or powder?

      Reply
      • Richa

        December 18, 2016 at 6:36 pm

        powder. There is both ginger powder and candied ginger

        Reply
    18. Grey

      December 18, 2016 at 2:23 pm

      These 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.

      Reply
      • Richa

        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!

        Reply
    19. Sabrina @ Familynano

      December 16, 2016 at 2:40 pm

      5 stars
      WOW Richa!
      I just bought molasses and have been looking for the perfect ginger cookie recipe!
      Thanks for posting!

      Reply
    20. Andrea Calhoun

      December 15, 2016 at 11:38 pm

      5 stars
      Just 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!

      Reply
    21. Sheila

      December 15, 2016 at 4:45 pm

      I would like to try these cookies but I cannot use wheat flour. Can you suggest another flour?

      Reply
      • Richa

        December 15, 2016 at 4:53 pm

        Spelt?

        Reply
    22. Fran

      December 15, 2016 at 4:17 pm

      5 stars
      I’ve been waiting for the perfect ginger GF vegan cookie & this is it!! Can’t wait to make these????

      Reply
      • Richa

        December 15, 2016 at 4:51 pm

        Yay!

        Reply
      • Marina

        December 16, 2016 at 12:19 pm

        Whole wheat flour is not gluten free…

        Reply
        • Richa

          December 16, 2016 at 12:25 pm

          I mention in the notes on which gf flours to use

          Reply

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