PinThese soft tahini cookies are easy to make, delicious, and a healthier alternative to traditional cookies!
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5 from 21 votes
Why You’ll Love This Delicious Cookie Recipe
- These tahini cookies are soft, delicious, and easy to make! You just need a few simple key ingredients, a mixing bowl, and a wooden spoon. No food processor, hand mixer, or blender is required.
- They’re are also gluten-free since they’re made without wheat flour.
- They’re vegan & plant-based and thereby dairy-free by default, making them an excellent option for anyone with a lactose intolerance or a dairy allergy.
- This recipe is refined sugar-free, using maple syrup as the main sweetener instead.
- Additionally, these tahini cookies are fun to make & kid-friendly.
- They’re a healthier alternative to many other baked goods.
PinTable of Contents
What Makes This Recipe Healthy(ish)
These rainbow tahini cookies are made entirely without processed wheat flour, oil, butter, dairy, or refined sugar. They instead include ingredients like almond flour, tahini, tapioca flour, and maple syrup, making them suitable for anyone with a gluten intolerance or allergy. Without refined sugar, they’re also less likely to spike your blood sugar levels as quickly. The food colorings I used are made with natural ingredients like beet root powder, spirulina, and turmeric, entirely without artificial ingredients or additives.
PinI do also love indulgent treats, like my double chocolate raspberry muffins, but I make these tahini cookies more regularly. They’re wonderful cookies to make either for yourself, your friends, or the whole family!
What is Tahini?
Tahini is essentially sesame seed paste made from either raw, hulled sesame seeds or lightly toasted sesame seeds. It’s very common in Middle Eastern cooking and is used in hummus and many other recipes.
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PinTahini has a mild yet slightly nutty flavor and is ideal as the base for creamy sauces and even salad dressings, as well as sweet recipes like this one. The oil from the sesames naturally separates and rises to the top in tahini jars. So if yours looks like the left image above, that’s perfectly normal! Simply use a spoon or a fork to mix everything until you get a smooth and creamy, runny tahini (like the one on the right side above).
🌿Tip: when buying tahini, check the ingredient list. Ideally, it should only list one ingredient: sesame seeds.
Can you make tahini at home?
Yes! You can lightly toast sesame seeds in a non-stick pan for a few minutes (making sure they don’t burn) and then process them either in a food processor or a high-speed blender until smooth. This might be harder for some food processors, so if you’re only getting a crumbly consistency, adding a tablespoon or more of neutral oil can help the process. Some people also like to add a bit of salt, but I prefer keeping it neutral and then adding salt if I use it in savory recipes.
If you’ve never made your own tahini before, I’d recommend sticking with store-bought tahini for these tahini cookies to keep things simple!
Tahini Cookies – Ingredient Notes
PinALMOND FLOUR: make sure you get almond flour, not almond meal, as it will impact the end result. Almond flour is made from blanched almonds that are peeled, whereas almond meal is made from whole almonds. You can tell the difference by the color. Almond flour has a hom*ogenous light beige color, while almond meal is a mix of light beige and brown.
TAPIOCA FLOUR: also known as tapioca starch. It’s used to bind the cookies (serving as an egg replacer) and can be replaced with cornstarch (called cornflour in the U.K. and Maizena in many other countries), potato starch, or arrowroot if needed. NOTE: tapioca flour is not to be confused with cassava flour. While both cassava flour and tapioca flour are made from the cassava root, the whole root is used to make cassava flour, while only the starchy part is used to make tapioca flour.
BAKING SODA: serves as the leavening agent and is also called bicarbonate of soda or sodium bicarbonate depending on where you live.
SALT: I generally prefer using sea salt rather than table salt, but since you’ll only need a pinch, it doesn’t matter that much which kind you use. NOTE: flakey salt is also included in the overview image above as it’s one of the recommend optional toppings, you’ll find it listed below, under “suggested toppings”.
TAHINI: as mentioned above, tahini is ground sesame paste. If possible, choose a brand that doesn’t include any additional ingredients (no added oil or salt). For the best result, I do recommend using tahini, but if you can’t find it, cashew butter is the best substitute. Almond butter works too, but since most almond butters include the pulp, it would make the cookie dough much darker (which might interfere with how the colors turns out), so if you’re opting for almond butter, try to find a blanched version (without pulp). The color will be very light beige instead of a light brown/very dark beige.
PinMAPLE SYRUP: since maple syrup is a liquid sweetener, the best substitutes would be coconut nectar, brown rice syrup, or agave. That said, when I tried it with agave, the top of the tahini cookies wasn’t as smooth and it changed the taste a little, so just keep that in mind if substituting maple syrup!
ROSE EXTRACT: also referred to as food-grade rose water. Since this may be a bit more difficult to find, you can use almond extract or vanilla extract instead. NOTE: many food grade extracts include alcohol. While this will cook off while baking, be sure to opt for an alcohol-free version if desired.
NATURAL FOOD DYE POWDER: I used natural vegan food dye powders that are made from starch and plant powders and spices such as spirulina, beet root powder, and turmeric. If you’re in Europe, the best option is “Farbspaß” by the company BIOVEGAN (which is the one I used for this recipe, but might be harder to find in the U.S.). If you’re in the U.S., the best alternatives are Supernatural’s Plant-Based Food Dye Powders or Color Kitchen’s Food Dye Powders. You can also use individual powders or liquid vegan food dyes (see details below).
Important Notes on Natural Food Dye Powders
PinIf you’re making these tahini cookies with kids and your kids are picky eaters, keep in mind that these natural powders will impact the taste slightly. The taste is relatively mild, but the yellow and orange ones, which are usually turmeric based, are a bit more intense. So if you know that your kid(s) absolutely won’t like that, either add just a pinch for those two colors, or use natural liquid food dyes with a neutral or different taste instead.
Most food dye powders will instruct you to mix the powders with water first. I tried both mixing it with water and adding the powders directly and it made no difference (other than adding an extra step), so I recommend adding the powders directly as long as you make sure you mix them in very well.
PinFood Coloring Powder Substitutions
If you can’t find food coloring powders like the ones listed above, here are some alternatives, as well as corresponding adjustments to make.
Liquid Food Coloring
It’s extremely difficult to find liquid food dyes that are plant-based, made with only natural ingredients, refined sugar-free that don’t include additives since it’s harder to preserve compared to powders. The best option I found is Nature’s Flavors’ Organic Food Coloring options. These are made from natural ingredients and they offer a variety of different shades, which will allow you to pick and choose those you know you and/or your kids will like. Note that these are on the pricier side, however.
PinYou can also check your local health food store for additional options. Or, if you don’t mind added sugar, you can use any set of liquid plant-based food dyes. If you end up using liquid dyes, start with a few drops and then adjust the amount according to your desired color intensity.
Individual food-based powders
Last but not least, instead of using food coloring powders or liquids, you can also use so-called super food powders to make these tahini cookies. This will give you a much larger quantity of each of the colors, but will therefore also be more expensive overall.
I’d thus only recommend this if you know you’ll be baking or cooking with these a lot or if you also plan on adding them to smoothies or juices (see this recipe for an example of a juice made with blue spirulina powder). If choosing this option, use the same amount as you would using the food dye powders.
PinHere are some suggestions for each of the rainbow colors:
- Red: beet root powder, tart cherry powder (these can also be used for pink.)
- Orange & Yellow: turmeric powder, orange powder, lemon juice powder.
- Green: green spirulina powder, barley grass juice powder, matcha (contains caffeine, note that matcha needs to be labeled as “ceremonial grade” in order to have a bright green color, otherwise it’ll be more beige/light brown).
- Blue: blue spirulina powder, butterfly pea flower powder.
- Purple: purple sweet potato powder, açaí berry powder, lilac taro yam powder.
- Pink: pink pitaya powder (red dragonfruit).
Suggested Toppings
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PinFlakey Salt: this is the default topping suggested for this recipe as it’s the simplest one and it can easily be omitted if desired. Maldon sea salt flakes are my personal favorite. The salt flakes can be combined with any of
Dairy-free white chocolate or dark chocolate chips: you can either incorporate these into the dough to make chocolate chip tahini cookies or add them right when the tahini cookies come out of the oven.
Thinly sliced almonds: add these to the dough and/or additionally garnish your cookies with them.
Caramel: dairy-free caramels made with coconut milk are a great add-on to these rainbow tahini cookies. My favorites are Cocomels’ Vegan Coconut Milk Caramels. NOTE: if using caramel, add it after baking the cookies, otherwise they’ll melt too much in the oven.
Recommended Equipment
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OXO Mixing Bowl Set
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Parchment Baking Paper
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2-Piece Baking Sheet Set, Nonstick
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Step by Step Guide: How to Make these Tahini Cookies
PinStep one: preheat the oven
Preheat the oven to 350º Fahrenheit (180º Celsius) and line a baking tray/cookie sheet with parchment paper.
Step two: add the dry ingredients to a mixing bowl and mix
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PinAdd your dry ingredients (almond flour, tapioca flour, baking soda, and salt) to a medium mixing bowl. Using a wooden spoon, spatula, or fork, mix them well. NOTE: I don’t recommend using a whisk as you won’t be able to mix the dough well once you add the wet ingredients.
🌿TIP: for the most accurate result, I recommend weighing the almond flour. If you don’t have a kitchen scale, spoon it into the measuring cup, making sure it’s filled all the way, but don’t pack it or press it down.
Step three: add the wet ingredients and mix again
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PinOnce your dry ingredients are mixed, add the wet ingredients (maple syrup, tahini, and rose extract/water).
Mix again, until well incorporated. The dough should be thick and sticky, but not too sticky.
Step four: add the food coloring powders
Option One: mix the color in while forming the cookie dough balls (recommended)
PinFor this option, use a spoon or small cookie dough scoop to separate the dough into seven equal parts. Note that I used seven colors to stay with the rainbow theme, but you can, of course, use any amount of colors you’d like. The fewer colors you use, the shorter your prep time will be. Place the seven dough balls on a ceramic plate, then add about 1/4 – 1/2 tsp of food dye powder to each of them (depending on how intense you want the color to be).
Next, use your hands to mix the powder into each of the cookie dough balls. This will get messy, but I find that this option reduces the overall amount of dishes needed and is the easiest way to save a little time and to not waste any of the dough. Just make sure you wash your hands in between each of the colors.
Option TWO: mix the color in first, then form the cookie dough balls
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PinThe second option is to divide the food dye powders into seven small bowls or ramekins. You’ll then also divide the cookie dough into seven equal parts and place one in each of the mini bowls. Next, mix the dough and powders using a small spoon before forming two cookie dough balls from each of the parts (see the next steps for more).
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PinThis second option is the one I recommend if you’re planning on turning this into a fun activity with kids or friends (or by yourself). It will take a few minutes longer and you might need to use a spatula to scrape all of the dough from the small bowls, but your hands will get a little less messy.
Step five: form the cookie dough balls
NOTE: This step is very important in order to ensure the cookies end up looking like the ones in the pictures throughout this post.
PinTo form the cookie dough balls, press the dough in your hands firmly and roll them with your palms. Don’t use a cookie dough scoop as that will result in a different end texture (unless that’s what you want!).
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PinNext, place the dough balls on the lined cookie sheet/baking tray, then press each of them down gently, making sure they’re not too flat. TIP: use a bit of parchment paper (as shown on the image above) to press the tahini cookies down.
Step six: bake the tahini cookies, serve, and enjoy!
PinMake sure your oven is fully preheated, then place the cookie sheet in the oven, slightly above the middle. Bake for 7 minutes, then remove the tahini cookies and let them cool on a wire rack (or a plate) at room temperature for a few minutes.
Tips For Making These Rainbow Tahini Cookies
Here are a few tips to ensure the best result when making these tahini cookies.
Pin- Preheating the oven: make sure your oven is fully pre-heated before baking the cookies. The bake time is relatively short, so if you add the cookies too soon, they might not bake fully.
- The thickness of your baking sheet can also affect the end result. If it’s too thick, or made of glass, the tahini cookies might need a minute or two more.
- Use a kitchen scale to measure the almond flour for the most accurate result.
How to Make These Tahini Cookies Tree-Nut Free
To make these cookies tree-nut free, the only thing you need to replace is the almond flour. For the best result, use the same amount of all-purpose flour (or gluten-free all-purpose flour) in weight, not volume. One cup of almond flour corresponds to 100 grams, whereas one cup of all-purpose flour corresponds to 125 grams. You’ll therefore need about 0.8 cups (100 grams) of all-purpose flour.
PinYou can also use oat flour (in which case the measurements are equal to those of almond flour as one cup of oat flour weighs 100 grams). Note that this version, however, will spread out a bit more (see the photo comparison above).
Serving Suggestion
These tahini cookies are best enjoyed warm, once you’ve let them cool for just a few minutes alongside a glass of ice-cold plant milk (my favorites are oat milk and cashew milk). That said, they’ll taste just as great at any point throughout the day you’re making them!
Storage Tips
If you’re planning on eating the cookies (or at least some of them) the next day, store them in an airtight container in the fridge for up to 2 days. Just keep in mind that they might get a bit drier over time. If you’d like to reheat them, I’d recommend microwaving them for just a few seconds as reheating them in the oven might make them a bit too dry.
PinIf you’re making a second batch of these tahini cookies for later, I’d recommend refrigerating or freezing the cookie dough balls and then baking them once you’re ready to enjoy them instead of freezing the baked cookies.
FAQ – Rainbow Tahini Cookies Frequently Asked Questions
PinCan I use something other than almond flour?
Yes, you can use 100 grams (0.8 cup) of all-purpose flour or gluten-free all-purpose flour, or 100 grams (1 cup) of oat flour instead of almond flour to make these tahini cookies. I don’t recommend using coconut flour, however.
Can I use a cookie scoop?
The only step for which a cookie scoop or small ice cream scoop would be helpful is when you’re separating the cookie dough into smaller parts before adding the food coloring (but you can also use a spoon). I recommend using your hands instead of a cookie scoop to form the dough balls, however.
Can I use peanut butter instead of tahini?
Yes, you can turn these tahini cookies into peanut butter cookies by using peanut butter, just make sure it’s also runny and creamy. If it’s not, heat it for a few seconds to soften it.
Can I use a hand mixer or electric mixer?
You can, but you really don’t need to! A wooden spoon or even a fork will do!
Can I use oil instead of tahini?
While coconut oil or even olive oil work well in many recipes, I don’t recommend substituting tahini with anything other than other nut and seed butters such as cashew or sunflower seed butter for these tahini cookies.
Don’t you need eggs to make cookies?
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Yes, but when making vegan baked goods like these tahini cookies, you can use a variety of alternatives. A flax egg is generally a great option, but in this recipe I used tapioca flour to keep the dough light in order to serve as a better canvas for the food dyes.
Where can I buy the ingredients?
You should be able to find most if not all of the ingredients to make these tahini cookies at supermarkets like Whole Foods or Trader Joe’s, or at health food stores.
If you have any additional questions about making these tahini cookies that aren’t covered in this FAQ section or the blog post above, please leave a comment below and I’ll respond asap!
More Delicious Recipes You Might Like
If you enjoyed these Easy Rainbow Tahini Cookies, you might also enjoy the following recipes.
- Vegan Double Chocolate Raspberry Muffins
- Salted Caramel Almond Flour Cookies
- Vegan White Chocolate And Cashew Cookies
- The Best Chocolate Chip Cookies (vegan)
Also check out my cookbooks and meal plans for even more plant-based recipes and meal ides.
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Easy Rainbow Tahini Cookies – Recipe Card
In this recipe card, you’ll find a recap of the full recipe, as well as nutritional information. For detailed ingredient notes (with substitutions), additional recipe notes, variations, and step by step instructions with photos, be sure to read the blog post above.
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Easy Rainbow Tahini Cookies (Vegan + Gluten-Free)
5 from 21 votes
These tahini cookies are easy to make, delicious, and a healthier alternative to traditional cookies! They're vegan, gluten-free & refined sugar-free.
Print Recipe Pin Recipe
Prep Time: 25 minutes minutes
Cook Time: 7 minutes minutes
Cool time: 3 minutes minutes
Total Time: 35 minutes minutes
Author: Kim-Julie Hansen
Servings: 14 cookies
Calories: 88kcal
Ingredients
Dry Ingredients
- 1 cup (100 g) almond flour not almond meal
- 2 tbsp tapioca flour (starch) or cornstarch, potato starch, or arrowroot
- ½ tsp baking soda
- 1 pinch sea salt
Wet Ingredients
- ¼ cup (60 ml) tahini
- ¼ cup (60 ml) maple syrup
- 1 tsp rose extract or food grade rose water; alternatively, almond or vanilla extract
Food Dye Powders
- 1 pack natural plant-based food dye colors more details and suggestions are mentioned in the blog post above
Toppings
- 1 tsp flakey salt optional
Instructions
Preheat the oven to 350ºF/180ºC and line a baking tray/cookie sheet with parchment paper.
Add the dry ingredients to a mixing bowl and mix using a wooden spoon or spatula.
Add the wet ingredients and mix again until everything is well combined and you have a sticky dough.
Divide the dough into 7 equal parts, then add about 1/4-1/2 tsp of food dye powder (depending on the desired color intensity) to each of the parts.
Using your hands, mix the dough and dye powders well, then separate each part into two smaller parts and form them into dough balls (don't use a cookie dough scoop as they need to be firmly rolled).
Place your 14 cookie dough balls on the lined baking tray, then gently press them down a little bit, making sure they don't get too flat. If adding sea salt flakes, you can add them now or once the cookies are baked (adding them before baking will make them stick better).
Bake the tahini cookies in the oven for 7 minutes (see notes for adjusted times if you're making smaller or larger cookies instead). Optionally add any additional toppings of your choice.
Let the rainbow tahini cookies cool for about 2-3 minutes, then enjoy with a glass of ice cold plant milk or however you desire!
Notes
- Read the full blog post above for additional notes, tips, and suggestions, including more topping options.
- To make this recipe tree-nut free, use either 1 cup of oat flour (100 grams) or 0.8 cup of all-purpose flour (100 grams) instead of almond flour.
- You can also use this recipe to make 7-9 larger cookies (in which case the baking time is 9 minutes instead of 7) or 28 mini cookies (in which case the baking time is 5-6 minutes instead of 7).
- The prep time is 25 minutes because adding the food dye powders takes a while. If you’re skipping that step, the prep time can be reduced to 10-15 minutes.
- These tahini cookies can be stored in an airtight container in the fridge for up to 1-2 days, or you can refrigerate or freeze the cookie dough after forming the cookie dough balls, then bake them at a later point.
Nutrition Per Serving
Nutrition Facts
Easy Rainbow Tahini Cookies (Vegan + Gluten-Free)
Amount per Serving
Calories
88
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
44
mg
2
%
Potassium
33
mg
1
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
3
IU
%
Vitamin C
0.2
mg
%
Calcium
27
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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