photo by Sidney Bensimon
I’m a cookie monster. A sweet tooth mama. A sugar fiend. I love my cookies soft, hearty, and moist. They get extra points if they’re healthy. Even more points when they take less than 15 minutes to make. These life-changing cinnamon tahini cookies are the answer. I can have my cookie AND eat it too!
photo by Sidney Bensimon
This cinnamon tahini cookies recipe is one of 25 in my e-book 5 Ingredient Vegan. I’ve been making them for almost a year now, and I have no intention of ever stopping. The recipe I’m sharing today is the 5 ingredient version, but I also like to have some fun and toss in extra goodies like chocolate chips and shredded sweet potato. Mmmmmm! Most often when I bake these addictive cookies I end up eating at least a quarter of the batter before they enter the oven. Sometimes I totally skip the oven part and eat the batter with a spoon. Crazy? No way! You’ll understand once you’ve tried these.
As I write this today, I’m sitting in a coffee shop in my neighborhood drinking a delicious soy cappuccino. As soon as I publish this I plan on running home to bake a batch of cookies for my afternoon snack 🙂
Make them, and let me know what you think!!
Cinnamon Tahini Cookies
Ingredients
- ½ cups tahini
- ¼ cup maple syrup
- 2 tsp cinnamon
- ¾ cup quick cooking oats
- ½ cup chopped walnuts
- pinch of sea salt
Instructions
- Mix the tahini, maple syrup, cinnamon, and vanilla well, then add the remaining ingredients. Stir well to combine. Dampen your hands, and scoop 2 or 3 tablespoons into your palm to form into a cookie shape. Place onto a parchment lined baking sheet. Repeat with remaining batter. Bake at 350° for 10 minutes. Allow to cool for 10 minutes before enjoying.
m / February 13, 2023 at 12:03 pm /
the directions mention vanilla, yet there is no vanilla listed in ingredients
Elizabeth / January 23, 2023 at 9:13 pm /
Hi, there’s comments about replacing the eggs, and instructions mention vanilla, but I don’t see eggs or vanilla in the list of ingredients. This is all the ingredients that I see on the page.
INGREDIENTS
½ cups tahini
¼ cup maple syrup
2 tsp cinnamon
¾ cup quick cooking oats
½ cup chopped walnuts
pinch of sea salt
K / February 19, 2022 at 9:01 am /
These are *so* good and easy — genuinely life-changing! For those using rolled oats instead of quick oats, like me — I left the mixed batter in the fridge for about 15 minutes (probably could do a full 30), which allowed the oats to absorb a little and the tahini to firm up. This made scooping and shaping the cookies super easy and they held together really well, pretty much like a flour chocolate chip cookie. I used dark chocolate and pecans this time and can’t wait to experiment more. Thank you so much for this recipe!
Pamula / January 22, 2022 at 8:27 am /
Our whole family loves these cookies. I added an egg substitute (made with flax seed) and the cookie held together better…even when I used regular oats, instead of quick oats. Thank you for this awesome recipe. I’m so glad our daughter gave me a copy of your cookbook.
Jenne / January 24, 2022 at 7:38 pm /
Fabulous!! I will have to try with the flax egg and regular oats. That flax adds a lot of nutrition too, of course ☺️
Margaret / September 29, 2019 at 12:24 am /
Can I ask you what brand of tahini you use? My store brand doesn’t have the best flavor or consistency, and I think that may have affected the quality of the batch I made. Otherwise, a wonderful cookie recipe.. Thank you!
Jenné @ Sweet Potato Soul / October 9, 2019 at 4:42 am /
I like Whole Foods brand. But for really good try ordering Soom. I find it on Amazon 🙂
Jenné @ Sweet Potato Soul / October 25, 2017 at 1:46 am /
Haha!! I’m so happy you liked them too 🙂
Jenné @ Sweet Potato Soul / June 14, 2017 at 3:04 pm /
Thank you so much! I’m so happy you love them as much as I do. They’re one of my favorite recipes 🙂
Chelsea Jiménez / June 14, 2017 at 4:45 am /
Hi! I am living in Jordan so I always have tahini on hand so I searched vegan tahini cookies to make for an iftar tonight and found this post. I didn’t have maple syrup though so will try without it… What exactly does the maple syrup do for the cookies? Is it 100% necessary? Any suggested replacements?
Jenné @ Sweet Potato Soul / June 14, 2017 at 2:59 pm /
Hi Chelsea! Maple syrup for sweetener, but you can use any other liquid sweetener you’ve got on hand: brown rice syrup, agave, etc. The maple does give it a nice maply flavor, but they’re still good without. Let me know how you like!!
Chelsea Jiménez / June 15, 2017 at 8:20 am /
Hi Jenne, they definitely didn’t work out :/ the batter was like trying to form a cookie using oatmeal haha… I saved the batter though and will try adding it to other cookie batter instead!
Jenné @ Sweet Potato Soul / June 15, 2017 at 1:48 pm /
Hey Chelsea! What type of tahini did you use?
sarah_carner / April 8, 2017 at 9:58 am /
I make these about twice a month, they are amazing!!! I love to play around with add ins. Today, I’m going to play with your specific grouping of add ins- excited to see how they turn out! Thank you for this recipe :o)
Jenné @ Sweet Potato Soul / April 9, 2017 at 1:56 pm /
So cool!! Let me know how it goes 🙂
Jenné @ Sweet Potato Soul / March 21, 2017 at 11:36 pm /
Good, but not amazing!!
Dee Danner / March 22, 2017 at 3:57 am /
Made them with semi-sweet dark chocolate chunks. Delicious. Yes, I can imagine they would be amazing with nuts.
Jenné @ Sweet Potato Soul / April 4, 2017 at 5:21 pm /
Lovely!! Yep, I like adding pecans 🙂
Jenné @ Sweet Potato Soul / November 26, 2016 at 2:43 pm /
That’s so good to hear!! I love how versatile these cookies are, and how everyone adds their own spin 🙂
Rosalyn Akrivos / November 19, 2016 at 1:55 pm /
Hi Jenné!! I just tried these cookies yesterday and they taste so delicious! I’m definitely going to make them for the upcoming holidays. I had a few questions though, the the tahini called for in this recipe is 1/2 cup of tahini mixed with water? or just straight up tahini paste? I ask this because the batter was thick but a little watery, it was hard to shape them in my hands. I just didn’t know if it was supposed to happen. I also used ground up rolled oats for this recipe (not quick oats) so maybe that’s the difference too. Nonetheless these came out amazing and yummy, my mom loves them.
Jenné @ Sweet Potato Soul / November 20, 2016 at 3:53 pm /
Hey Rosalyn! So happy you enjoyed these. Use straight up tahini (no water), and quick-cook oats work best because they are most absorbent . Bon appétit and Happy Holidays!!
Tanya Strous / September 11, 2016 at 5:01 pm /
I made it with regular oats and these cookies were phenomenal! My kids asked for seconds and thirds and they never do that with peanut butter cookies. Thank you for an awesome, protein and fiber packed recipe that the whole family loves!
Jenné @ Sweet Potato Soul / September 13, 2016 at 1:05 am /
Wonderful!! I love that 😉
Tanya Strous / September 11, 2016 at 3:37 pm /
Can you use regular oats instead of quick oats? I can’t wait to try this!
Jenné @ Sweet Potato Soul / September 13, 2016 at 1:05 am /
Yes, you can. But it won’t hold together as well. Still just as delicious, though 🙂
BritAbroad. / July 12, 2016 at 10:23 am /
These cookies started sending me telepathic messages directly from the oven. “Eat me, eat me,” they screamed and so I obliged. Great recipe, thanks, only one minute criticism….I prefer grams to cups as a means of measuring ingredients.
Jenné @ Sweet Potato Soul / July 27, 2016 at 3:35 pm /
Hahahaha!! Same thing happens to me 🙂
Jenné @ Sweet Potato Soul / May 30, 2016 at 2:53 am /
That sounds delicious! Thank you for trying my recipe, and sending your feedback 🙂 xoxo
Jenné @ Sweet Potato Soul / April 27, 2016 at 11:41 pm /
Thank you so much! I think they’ll be so good with almond butter too 🙂 Enjoy!
Jenné @ Sweet Potato Soul / April 20, 2016 at 2:04 am /
Nice!! I’m happy you like them too!
Andrea / March 26, 2016 at 5:53 pm /
Hi Jenne… I stumbled across these because I was looking for a clean cookie recipe to use up my tahini. I was skeptical becuase of the lack of leavening in the recipe, but WOW- I’m a believer!! I’m a little embarrassed to admit that I like 1/2 of the batch in one go last night… but because of what’s in them I didn’t even feel weighed down at all after! Thank you for this great recipe that I will most definitely be making over and over again!!
Jenné @ Sweet Potato Soul / March 31, 2016 at 3:14 am /
Yay! This is great news for me 🙂 I’m so happy you like them. It’s so hard to keep these from getting eaten all up. xo
Nicole / March 25, 2016 at 9:40 am /
You are a genius! Took them to my parents place (they are non vegan) and my dad almost polished them all off… Thank you so much!
Jenné @ Sweet Potato Soul / March 31, 2016 at 3:15 am /
Thank you! OMG, I love that so much! Go dad 🙂
Lottie / August 16, 2015 at 9:57 am /
Life changing was not an exaggeration – these are incredible!!!
Jenné @ Sweet Potato Soul / August 18, 2015 at 7:09 pm /
Haha!! Thank you so much!!
Lottie / August 16, 2015 at 9:32 am /
Just stumbled across the recipe while browsing for taking cookies online. Cookies in the oven right now 🙂 but I’m surprised they made it – this recipe makes the best vegan cookie dough ever!!!
Jenné @ Sweet Potato Soul / August 18, 2015 at 7:10 pm /
Right?! I feel the same. They often don’t make it to my oven at all 🙂 xo
mary / December 14, 2014 at 10:41 pm /
Oh what a beautiful blog with so many fantastic recipes – I’m so glad I found you! these cookies look and sound delicious! I’m signing up now to follow you:)
Mary
Elisabeth / December 2, 2014 at 10:40 pm /
Yes!! These are so good! I also love your recipe for the World’s Healthiest Cookies. I make them all the time for breakfast – they go great with a glass of almond milk and a bowl of mixed berries.
Jenné @ Sweet Potato Soul / December 3, 2014 at 12:51 am /
Ahh! I love it Elisabeth 🙂 Haven’t made those other cookies in a while. I need to pull that recipe back out! xo