All Recipes, Dairy Free, Dessert, Nut Free, Sweet, Vegetarian

Tahini Ginger Cookies

If you need a last-minute Christmas cookie recipe, these Tahini Ginger Cookies are for you! They’re a little atypical: the addition of tahini makes these cookies softer and a little nuttier than normal gingersnaps. They’re perfect with a glass of (almond) milk or hot cocoa!

Tahini Ginger Cookies

Hello again! I made it back for the second post in a row, and I’m so happy I did! These Tahini Ginger Cookies are super yummy and unique; I’m very excited to share them with you. I actually baked these a couple months ago, but I kept pushing this recipe forward in my editorial calendar until we got to here. 🙂 I’m not complaining, though. This is “cookie season,” after all.

Tahini Ginger Cookies

Here’s proof that it’s cookie season: Last night, I made gluten-free snickerdoodles with my sister. (They were really good.) A few hours ago, I made some grain-free peanut butter cookies for the blog. (Well, they were for the blog — but they kind of fell apart, so don’t be surprised if they don’t pop up in the next few weeks. They taste really good (I’m eating one now), but they look a little like rocks. Really soft, crumbly rocks). Tomorrow, my grandma is going to teach me how to make her famous “candy cane” sugar cookies. I’ll take some pictures and keep you updated.

Tahini Ginger Cookies

So far, winter vacation has been awesome. Today, I got coffee with my friends, tested recipes for the blog, and practiced my clarinet. I also finally went Christmas shopping, which was a relief because I had no idea what I was getting everyone before today. It was quite a productive day, and I’m happy to cap it off with another blog post. There’s nothing like being on top of my to-do list, haha.

Back to these Tahini Ginger Cookies! I used dates and tahini as the base, and I added gingerbread spices for extra flavor. Those spices make these cookies taste similar to classic gingerbread cookies, but they have tahini and lack molasses. Because of the tahini, these cookies are super soft and chewy. I used an egg to bind everything together, since these cookies are actually flourless! While you’re welcome to try a flax egg as a vegan substitute, I can’t guarantee it’ll work.

Tahini Ginger Cookies

Thanks for reading along! I’m going to send out a 2-week-recap newsletter next Saturday, so I’m not sending one tonight. If you’re not subscribed, be sure to sign up so you don’t miss anything new. 🙂

Happy holidays!

Print Recipe
Tahini Ginger Cookies
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Blend the dates and tahini together until they are smooth. A food processor or Vitamix works best.
  2. Add the vanilla and egg and blend again.
  3. Add the spices and blend to incorporate.
  4. Chill the dough for about 10 minutes and preheat the oven to 350 degrees Fahrenheit.
  5. Roll the dough into tablespoon-size balls. Place the cookies on a parchment-lined cookie sheet and use a fork to flatten them slightly (see photo for cross-hatch pattern).
  6. Bake for about 10 minutes, or until the cookies are slightly golden. Cool and enjoy!

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