Easy Rainbow Tahini Cookies (Vegan + Gluten-Free)
These tahini cookies are easy to make, delicious, and a healthier alternative to traditional cookies! They're vegan, gluten-free & refined sugar-free.
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Servings: 14 cookies
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)
Serving Size
1 cookie
Amount per Serving
Calories
84
% 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
0
%
Vitamin C
0.2
mg
0
%
Calcium
27
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!