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Tahini Cookie Portrait_Elika Tasker Singapore Health Coach

Tahini Cookies

  • Author: Elika
  • Yield: 10 1x


Top them, crumble them or just indulge with these gluten free Tahini Cookies. There is something about this savoury tahini filling that makes this feel totally guilt-free despite this seed base. This sweet-tasting goodness is the perfect treat.



½ cup Tahini (well mixed if the oil has separated)

4tbsp Maple Syrup

1tsp vanilla extract

⅓ cup Rice flour or alternative gluten free flour

½ tsp Baking powder

⅛ tsp Pink Salt

12 tbsp Water

⅓ cup Sesame seeds (for topping)


  • Preheat the oven 
  • Line your baking tray with baking paper 
  • Combine tahini, maple syrup, vanilla well in a mixing bowl
  • Then add the remaining ingredients except the water
  • Combine well and check for a batter consistency
  • If too dry or crumbly then add the water until smooth
  • Using a tablespoon take a small bit of the batter and roll to a ball
  • Continue until the batter is all complete in balls
  • Sprinkle the balls with the sesame seeds
  • Gentle place the ball on your baking tray and giving a gentle press with the back of your spoon 
  • Don’t completely flatten as they do spread and ensure there is space between each cookie, continue until all cookies are on the tray
  • Bake for 7-10 minutes until the edges turn golden brown but the centre still looks soft
  • Remove from the oven, giving 5 minutes cooling time before transferring to a wire rack to fully cool and crisp


On a sesame recipe loving-streak? Then get your teeth into these Sesame Date Balls