Greek Tahini Cookies (Vegan)

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Light sweet vegan tahini sesame cookies are simple to make and last as long as you let them. You don’t need any fancy equipment, just a couple of bowls and a whisk. Tahini is somewhat of a grownup flavor, and I love it. My favorite brand is Soom, and the Whole Foods 365 brand is good, too. You can create any shape you’d like, whether circle, S, or another shape, and top as many as you’d like with sesame seeds.

Why you’ll make these for friends

• Nutty tahini
• Warm cinnamon spice
• Sweet, nutty sesame
• Simple and delicious Greek tahini vegan cookies you’ll friends will love!

Simple Ingredients

The Wet Ingredients:

• Granulated sugar
• Light olive oil or vegetable oil –I use the Costco brand
• Orange juice –don’t forget to zest first!
• Pure vanilla extract
• Tahini –if you don’t have tahini, try almond butter or even peanut butter

The Dry Ingredients:

• All-purpose flour
• Salt
• Zest of 2 oranges –always zest before juicing
• Ground cinnamon
• Baking powder
• Baking soda
• Topping: Sesame seeds

Tips on olive oil

Choosing light flavored oil is important, so the taste doesn’t overpower the cookie. Extra virgin olive oil has a more robust flavor and is meant for dressings. I use the Costco brand olive oil, but you can use any light flavored oil. Avocado or even coconut oil would work. If you use coconut oil, use refined coconut oil because it has less coconut flavor.

How to make Greek Tahini Cookies

• Preheat the oven to 350 °F, 180 °C, and line 2-3 baking trays with parchment paper.
• Whisk all of the dry ingredients together in a bowl.
• Then, combine all wet ingredients in a large bowl and whisk until combined.
• Add the dry ingredients in 2-3 batches to the wet and whisk together.
• Switch to a spatula and mix until sticky dough is formed.
• Cover loosely with a towel and set aside to rest for 20 minutes.

Make the Cookies:

• Take about a tablespoon of dough and roll it into a ball.
• Then, roll the ball into a 5-inch (12-13 cm) long rope. Roll the rope in the sesame and place it on the prepared baking pan.
• Shape the dough into an S or a circle.
• Alternatively, skip the sesame roll part, form the cookies on the baking tray, and sprinkle the tops of the cookies with sesame seeds for a lighter sesame flavor. (see video)
• Bake the cookies for 20-25 minutes.
• For softer cookies, bake them for between 20-25 minutes and allow them to cool on the baking trays.
• Bake them a bit longer for crispier cookies and cool them on a cooling rack.

Serve

Transfer the cookies to a cookie jar or an airtight container and store them at room temperature for up to 2 weeks. I prefer the cookie with light sesame seeds, but I can’t wait to hear how you make them. Invite some friends over, make some Greek coffee, and enjoy. Kali Orexi!

More Vegan Desserts:

• Greek Walnut Cake
• Roxakia
• Grape Molasses Cookies
• Tahini Cake
• Chocolate Pistachio Biscotti
• Orange & Almond Biscotti

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Greek Tahini Cookies (Vegan)

Yield: makes about 35 cookies

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Ingredients

The Wet Ingredients:

• 1 cup (220g) granulated sugar
• 1 cup (250 ml) light olive oil or vegetable oil
• 1 cup (250 ml) orange juice
• 2 teaspoons pure vanilla extract
• 1/2 cup tahini

The Dry Ingredients:

• 3 and 1/2 cups (500g) all-purpose flour
• 1/4 teaspoon salt
• zest of 2 oranges
• 2 teaspoons ground cinnamon
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon baking soda
• Topping: 1/2 cup sesame seeds

Notes

Preheat the oven to 350 °F, 180 °C

Line 2-3 baking trays with parchment paper.

Make the Cookie Dough:

Combine all of the dry ingredients in a bowl and whisk them together.

Combine all of the wet ingredients in a large bowl and whisk them together. Add the dry ingredients in 2-3 batches and whisk together. Switch to a spatula and mix until a sticky dough is formed. Cover loosely with a towel and set aside to rest for 20 minutes.

Make the Cookies:

Take about a tablespoon of dough and roll it into a ball. Roll the ball into a 5-inch (12-13 cm) long rope. Roll the rope in the sesame and then place on the prepared baking pan. Shape it into an S or into a circle.

Alternatively, skip the sesame roll part and form the cookies on the baking tray. Sprinkle the tops with sesame seeds for a lighter sesame flavor. (see video)

Bake the cookies for 20-25 minutes.

For crispier cookies, bake them a bit longer and cool the cookies on a cooling rack.

For softer cookies, bake them for between 2025 minutes and allow them to cool on the baking trays.

Transfer the cookies to cookie jars or to an airtight container and store at room temperature up to 2 weeks.

Serve with Greek coffee. Kali Orexi!

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