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
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).
Nutrition
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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.