Keto Vegan Tahini Cookies

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Vegan Tahini Cookies

If you love sesame and tahini, then this Keto vegan recipe is made for you. Perfectly sweetened cookies are made with a blend of almond flour, tahini, sesame seeds, and an egg to bind it all together. They are scooped by teaspoonfuls onto a cookie sheet and flattened into a cookie shape then baked until they are golden brown and delicious. The baking process toasts the sesame seeds until they are sweet and roasted. Better yet, these cookies are Paleo too and effortless to make.

What else can I do with these cookies?

The cookies would be great dipped into dark chocolate on one side! They can be wonderfully paired with coffee and can easily be dunked and enjoyed that way as well. I like to use these cookies as a quick, high-fat snack paired with a protein. Another idea is to make a ganache filling and make tahini ganache sandwich cookies.

How else can I shape the cookies?

The recipe uses a one teaspoon-sized cookie scoop to portion the cookies, so they are the same and bake evenly. The dough is pretty malleable, so instead of scooping them with a cookie scoop, the mixture can be rolled into a log and then cut into even rounds. The cookie scoop method will result in the most uniform cookies, however.

How do I store finished cookies?

The cookies can be store in an airtight container at room temperature for up to one week. They can also be placed into an airtight container in the freezer for up to one month. They are hard straight from the freezer but are still delicious when you are in a pinch.

Serving suggestions

Keto Vegan Tahini Cookies would be delicious dunked in this Keto coffee.

  • Net Carbs

    0.9 g

  • Fiber

    1.2 g

  • Total Carbs

    5.1 g

  • Protein

    1.8 g

  • Fats

    4.7 g

56 cals

 Keto Vegan Tahini Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1 cup

  • Tahini


    ¼ cup

  • Sesame Seeds

    Sesame Seeds

    ⅓ cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Baking Soda

    Baking Soda

    ¼ teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Organic Ground Flax Seed by Wild Oats

    Organic Ground Flax Seed by Wild Oats

    1-½ tbsp

  • Water


    3 tablespoon

Recipe Steps

steps 5

40 min

  • Step 1

    Preheat oven to 350 F. Add all of the ingredients into the bottom of a food processor (almond flour, tahini paste, sesame seeds, egg, Swerve confectioner’s sugar, kosher salt, baking soda, vanilla extract, ground flax seed and water). Feel free to use almond extract here instead.
    Step 1
  • Step 2

    Pulse until combined. The dough should crumble and then form into a ball. Once the dough forms into a ball and begins to spin around the food processor in one mass it is ready.
    Step 2
  • Step 3

    Use a one teaspoon cookie scoop to portion the cookie dough onto a baking sheet. Make sure the cookie scoop is filled and then leveled. Scoop it onto the cookie sheet flat side down. Place the cookie dough balls about 1” apart. They do not spread at all, only as much as you press them in the next step.
    Step 3
  • Step 4

    Use the bottom of a glass cup or bowl to press the cookie dough mounds into flat cookies. Allow them to spread to about 2”-2 ½” across. They do not need to be perfect but the more uniform you make each cookie the more evenly they will bake.
    Step 4
  • Step 5

    Bake cookies for 12-13 minutes until golden brown and delicious.
    Step 5

Comments 7

  • TeresaZ

    TeresaZ 2 months ago

    Why dont people read the ACTUAL ingredients. It's a FLAX egg, not a real egg. If you're vegan you would know this.

    • Dukes

      Dukes 3 years ago

      These are amazing. I plan to make these at least twice a month.

      • Endogal

        Endogal 4 years ago

        These cookies are awesome. I've been looking for something to snack on that wasn't too sweet and these are it with that great nutty flavor.

        • MumChele

          MumChele 4 years ago

          Should it have both an egg and the flax seed or one or the other? Just clarifying before I try to make these - they sound delicious!

          • SplendidKetone251276

            SplendidKetone251276 a year ago

            Egg or flax seeds mix with water

        • Anonymous

          Anonymous 4 years ago

          How can this be vegan at all? There's egg in the recipe 😠

          • recipewriter

            recipewriter 4 years ago

            We apologize, the egg was meant to be flax seed and water. I hope you give the recipe a try!