Gluten Free Tahini Cookies

Published December 17, 2022 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love love love these Gluten free Tahini Cookies!

So easy to make, with simple ingredients. Who knew tahini could make such a yummy cookie.

Tahini is a middle eastern condiment made from toasted ground hulled sesame seeds. It is the main ingredient used in hummus or baba ghanoush. It has a nutty taste.

Tahini comes with many surprising health benefits.  Tahini contains a variety of vitamins and minerals that make it rich in anti-inflammatory anti-oxidants. It has been shown to demonstrate anti-bacterial and anti-cancer properties.

Tahini is used like peanut butter in this recipe. I used almond flour to make them gluten free. I used cinnamon, cardamom and ginger which pairs nicely with tahini to make these cookies taste like the holidays.

These cookies are super healthy, boasting good fats and ample protein to leave you satisfied. You can feel good eating this cookie.

They are sugar free, gluten free, grain free.

A perfect cookie for your holiday party or any time!

Why you will LOVE these Gluten free Tahini Cookies

• Very easy to make and requires only one bowl

• Simple ingredients using real food

• Sugar free, gluten and grain free

• Loaded with good fats and protein

• Delightfully thick and chewy

• Filling and satisfying.

• The cardamom, cinnamon and ginger spice blend tastes like the holidays!

What equipment do you need to make these Gluten

free Tahini Cookies?

• one large mixing bowl
• baking sheet
• wooden spoon
• ice cream scoop

What ingredients do you need to make these Gluten

free Tahini Cookies?

• 1 cup pourable tahini
• 1 egg
• 1/2 cup monk fruit sweetener
• 1 tsp vanilla
• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp ginger
• 1/2 tsp sea salt
• 1/4 cup slivered almonds (optional)

How do I make these Gluten free Tahini Cookies

It’s EASY!

Step 1:

Preheat oven to 350 F.

Step 2:

Line baking sheet with parchment paper.

Step 3: 

In a large bowl, whisk tahini, egg, sweetener and vanilla.

Step 4:

Add almond flour, 1/2 cup at a time, stirring with a wooden spoon to incorporate.

Step 5: 

Add spices and use wooden spoon to mix in.

Step 6:

Use an ice scream scoop to scoop the dough, using your clean hands to roll into nice balls.

Step 7:

Place each ball on the prepared sheet with space between each one.

Step 8:

Press down with your hand or a fork to flatten.

Step 9:

Sprinkle tops with slivered almonds (optional).

Step 10:

Bake about 20 minutes. Edges should be lightly browned. 

Cool cookies on the pan for about 5 minutes. Transfer to wire cookie rack. 

Key Ingredients & Substitutions:

•  Tahini – tahini is a middle eastern condiment made from seasame seeds. It has a nutty flavour. Be sure to use a runny, pourable tahini. Sometimes tahini can harden when it’s been on the shelf too long. 

• Monk fruit sweetener– monk fruit sweetener is a no-calorie sweetener that doesn’t elevate blood sugars. It is a wonderful ingredient to add sweetness to a recipe without sugar. It can however, be expensive. I buy my monk fruit sweetener at Costco in the baking aisle. 

• Almond flour- almond flour was used to make this cookie gluten free. I did not test other flours.

• spices- cinnamon, cardamom and ginger were chosen as they pair nicely with tahini.

How to Store these Gluten free Tahini Cookies

 Store leftover cookies in a glass, airtight container. They can be left on the counter for a couple days but after that they should be refridgerated and eaten within 5 days.

These cookies freeze nicely. 

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media