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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!
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.
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!
I like Whole Foods brand. But for really good try ordering Soom. I find it on Amazon 🙂
Haha!! I’m so happy you liked them too 🙂
Thank you so much! I’m so happy you love them as much as I do. They’re one of my favorite recipes 🙂
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?
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!!
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!
Hey Chelsea! What type of tahini did you use?
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)
So cool!! Let me know how it goes 🙂
Good, but not amazing!!
Made them with semi-sweet dark chocolate chunks. Delicious. Yes, I can imagine they would be amazing with nuts.
Lovely!! Yep, I like adding pecans 🙂
That’s so good to hear!! I love how versatile these cookies are, and how everyone adds their own spin 🙂
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.
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!!
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!
Wonderful!! I love that 😉
Can you use regular oats instead of quick oats? I can’t wait to try this!
Yes, you can. But it won’t hold together as well. Still just as delicious, though 🙂