Vegan Richa

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Ginger Tahini Cookies 1 Bowl

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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:

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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.


⭐️⭐️⭐️⭐️ 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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  3. 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

  5. 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

  7. 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

  11. 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

  13. 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. 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

    • 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

  16. 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

  21. 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
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