Tahini Brown Sugar Cookies are rich, delicious, vegan, gluten-free, and so easy to make! This is a small batch recipe, as well, and makes about 10-12 crunchy, not-too-sweet cookies. It’s not an overstatement to say I love these cookies. And it’s just the right size batch for two people.
Since Valentine’s Day is soon, I made ours heart-shaped. But any shape will do. They’re not perfect. The pecans make them just a little lumpy and bumply, but a little chocolate tahini spread will make you forget all about that. The taste is perfection.
I’ve made these both vegan and gluten-free. I very often use Bob’s Red Mill 1 to 1 Gluten-Free Flour because it’s easy to use and is genuinely a 1 to 1 substitution. It also has the accouterment needed by GF flours to work like regular flour … like xanthan gum and the like. I still like to add just a bit of ground flaxseed to make sure everything holds together.
Necessity is the mother of invention, right? Well, I ran out of the vegan butter I’d planned to use for the brown sugar cookies when I noticed the tahini sitting on the counter.
Tahini Makes Great Cookies!
Hmm … that stuff is both tasty and oily … what a splendid substitution. So my unwillingness to put on real pants and go to the grocery for vegan butter is why these became tahini brown sugar cookies. And what a fine choice that was. The tahini is delicious with the brown sugar. And who wants to put on real pants, anyway?
This makes a nice, pliable dough that was really easy to work with. Add a little more plant-based milk if you need it. Some tahini is more liquid than others so it can vary. Use a little dusting of flour if needed to roll out the dough and then cut with your favorite cookie cutters.
Bake at 350 degrees F for 9-11 minutes, until they puff up just a bit and start to brown around the edges slightly.
Allow to cool and enjoy as is … or …
Stick two cookies together with this Chocolate Tahini Spread that’s totally delicious.
Enjoy!
XO Lisa
Tahini Brown Sugar Cookies V, GF
Tahini Brown Sugar Cookies are rich, delicious, vegan, gluten-free, and so easy to make! This is a small batch recipe, as well, and makes about 10-12 crunchy, not-too-sweet cookies. It's not an overstatement to say I love these cookies. And it's just the right size batch for two people.
Ingredients
Wet Ingredients
- 1/2 cup brown sugar
- 1/4 cup tahini
- 2 teaspoons ground flaxseed
- 1 teaspoon vanilla
- 2 tablespoons applesauce
- 1/4 cup plant-based milk or more, if needed, for right consistency
Dry Ingredients
- 1 cup Bob's Red Mill 1 to1 Gluten Free Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup pecans
Additional Ideas
- 1/3 cup Chocolate Tahini Spread Recipe click link to make your own
Instructions
-
Cream together the wet ingredients until well blended and, well, you know, creamy.
-
Sift together the dry ingredients, except for the chopped pecans, and add to the creamed wet ingredients and stir until everything is well incorporated.
-
Fold in the pecans until distributed evenly.
-
Roll the dough between two sheets of floured parchment or plastic wrap. Roll to about 1/4 inch thick. Then cut with your favorite shaped cookie cutters.
-
Bake at 350 degrees F on a nonstick or parchment-covered baking sheet for about 9-11 minutes.
-
Dip into or stick together with the Chocolate Tahini Spread (see the link to the recipe in the ingredients list above).
Like this recipe? PIN IT to SHARE or SAVE for later!
Want more dessert recipes? Try these!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.