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Ginger Tahini Cookies 1 Bowl

December 15, 2016 By Richa 42 Comments

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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!

  • 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 10 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.

Filed Under: Christmas Vegan Recipes, cookie, holiday, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. Fran says

    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 says

      December 15, 2016 at 4:51 pm

      Yay!

      Reply
    • Marina says

      December 16, 2016 at 12:19 pm

      Whole wheat flour is not gluten free…

      Reply
      • Richa says

        December 16, 2016 at 12:25 pm

        I mention in the notes on which gf flours to use

        Reply
  2. Sheila says

    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 says

      December 15, 2016 at 4:53 pm

      Spelt?

      Reply
  3. Andrea Calhoun says

    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
  4. Sabrina @ Familynano says

    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
  5. Grey says

    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 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!

      Reply
  6. Leah says

    December 18, 2016 at 2:41 pm

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

    Reply
    • Richa says

      December 18, 2016 at 6:36 pm

      powder. There is both ginger powder and candied ginger

      Reply
  7. Tracey @ A Taste of Trace says

    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
  8. Jessi says

    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
  9. Kristi H. says

    February 3, 2017 at 3:38 pm

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

    Reply
    • Richa says

      February 3, 2017 at 4:15 pm

      More tahini would do better than applesauce

      Reply
  10. Padmini Krishan says

    February 3, 2017 at 7:43 pm

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

    Reply
  11. Kim says

    February 4, 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 says

      February 4, 2017 at 10:37 am

      Yay!

      Reply
  12. Donna H. Zastrow says

    March 19, 2017 at 1:59 am

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

    Reply
  13. Emma says

    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
  14. Astrid Geertsen says

    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 says

      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
  15. GEETIKA says

    August 22, 2017 at 4:22 pm

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

    Reply
    • Richa says

      August 22, 2017 at 6:58 pm

      Awesome!

      Reply
  16. yoko osako says

    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
  17. Neeha says

    April 14, 2019 at 2:43 pm

    Can we freeze these cookies?

    Reply
    • Richa says

      April 14, 2019 at 8:52 pm

      yes

      Reply
  18. Celine says

    November 28, 2020 at 7:27 am

    5 stars
    Amazing! So delicious…

    Reply
  19. Celine says

    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
  20. Jennifer says

    December 1, 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 says

      December 1, 2020 at 8:03 am

      Pastry

      Reply
  21. Sonia says

    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 says

      January 17, 2021 at 8:11 am

      perfect thank you!

      Reply
  22. Coco says

    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

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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. Read more about me and the blog...

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