Chewy Maple Tahini Cookies (Easy, Gluten-Free Recipe)

These maple tahini cookies are a revelation. They perfectly balance the nutty, savory depth of tahini with the warm, caramel notes of pure maple syrup. The result is a wonderfully sophisticated cookie that’s not overly sweet.

With chewy centers and lightly crisp edges, their texture is absolutely addictive. Better yet, they’re made in one bowl with no special equipment and happen to be naturally gluten-free.

This is the cookie you bake when you want something simple, elegant, and just a little bit different. They have quickly become a staple in my kitchen for their ease and unforgettable flavor.

Why You’ll Love It

• Incredibly Easy: This is a one-bowl, no-mixer recipe that comes together in just 5 minutes.
• Unique Flavor: A perfect marriage of toasty, nutty tahini and rich, natural sweetness from maple syrup.
• Amazing Texture: Wonderfully soft and chewy on the inside with satisfying, golden-brown edges.
• Naturally Gluten-Free: Made without any flour, making them a perfect treat for those with gluten sensitivities.
• Perfectly Balanced: Sweet but not cloying, they satisfy a craving without overwhelming your palate.

Ingredients

Ingredient	US Measurement	Metric Measurement
Tahini	½ cup	(120g)
Pure Maple Syrup	⅓ cup	(80ml)
Large Egg	1	(approx. 50g)
Vanilla Extract	½ tsp	(2.5ml)
Baking Soda	¼ tsp	(1g)
Fine Sea Salt	¼ tsp	(1.5g)
Sesame Seeds	1 tbsp (optional)	(10g)

Ingredient Notes

• Tahini: The star of the show! Use a high-quality, runny tahini for the best results. The hard, separated paste at the bottom of a jar will not work. Look for brands where the only ingredient is sesame seeds.
• Maple Syrup: Use 100% pure maple syrup. A dark or amber variety will provide a more robust flavor that stands up beautifully to the tahini.
• Egg: One large egg binds the cookies together. For a vegan alternative, a flax egg may work, but the texture will be slightly fudgier.
• Sesame Seeds: While optional, a sprinkle on top adds a lovely bit of texture and enhances the sesame flavor.

Equipment Needed

• Baking Sheet: A standard half-sheet pan provides ample space for the cookies to spread.
• Parchment Paper: Essential for preventing the cookies from sticking and ensures an easy cleanup.
• Mixing Bowl: A single medium-sized bowl is all you need to mix the dough.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
2. Combine Wet Ingredients: In a medium bowl, whisk together the runny tahini, maple syrup, egg, and vanilla extract. Continue whisking until the mixture is completely smooth and glossy.
   Pro Tip: Ensure your tahini is well-stirred in its jar before measuring, as oil separation is natural.
3. Add Dry Ingredients: Sprinkle the baking soda and salt over the wet mixture. Stir with a spatula until just combined. The dough will be smooth and slightly thick.
4. Scoop and Arrange: Scoop dough by the tablespoon (about 1.5 tbsp each) and roll into balls. Place them on the prepared baking sheet, leaving about 2 inches (5 cm) of space between each to allow for spreading.
5. Flatten and Garnish: Gently press down on each ball to flatten it to about ½-inch thickness. If using, sprinkle the tops with sesame seeds.
6. Bake Until Golden: Bake for 10–12 minutes. The cookies are done when the edges are set and golden brown. The centers will look slightly underdone—this is the secret to a chewy texture.
7. Cool on the Pan: Let the cookies cool on the baking sheet for at least 5 minutes. This step is crucial, as they will be very delicate while warm. Once they have firmed up slightly, transfer them to a wire rack to cool completely.

Variations & Swaps

• Chocolate Chip Tahini Cookies: Fold ½ cup (90g) of dark chocolate chips or finely chopped chocolate into the dough before scooping.
• Spiced Version: Add ½ teaspoon of ground cinnamon or cardamom along with the dry ingredients for a warm, aromatic twist.
• Nutty Crunch: Mix in ¼ cup (30g) of chopped pistachios or walnuts for extra texture.
• Vegan Maple Tahini Cookies: Substitute the egg with one flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water; let sit for 5 minutes to thicken). Note that the cookies may be a bit denser.

Make-Ahead, Storage & Reheating

• Make-Ahead: The cookie dough can be prepared, covered, and refrigerated for up to 3 days. Let the dough sit at room temperature for 15-20 minutes to soften slightly before scooping and baking.
• Storage: Store fully cooled cookies in an airtight container at room temperature. They will remain fresh and chewy for up to 5 days.
• Freezing: For longer storage, freeze the baked cookies in a single layer before transferring to a freezer-safe bag for up to 3 months. You can also freeze the raw dough balls and bake from frozen, adding 1-2 minutes to the baking time.

Serving Suggestions And Pairings

These cookies are wonderfully versatile. Their nutty, savory-sweet profile makes them a perfect pairing for a mid-afternoon cup of black coffee or a cozy chai latte.

For a simple dessert, serve two cookies alongside a scoop of vanilla bean or coffee ice cream, allowing the cookie’s flavor to be the star. They also make an elegant addition to a dessert platter, offering a unique flavor that stands out from the usual chocolate chip or oatmeal options.

Troubleshooting & Common Mistakes

• Cookies Spread Too Thin: This is usually due to overly oily tahini or dough that is too warm. Chilling the scooped dough balls for 20-30 minutes before baking can help them hold their shape.
• Cookies Are Dry or Crumbly: They were likely overbaked. The key is to pull them from the oven when the centers still look soft. They will finish setting on the hot baking sheet.
• Cookies Taste Bitter: The flavor of your tahini directly impacts the final cookie. A low-quality, old, or overly roasted tahini can impart a bitter taste. Always use a fresh, high-quality brand you enjoy.

Maple Tahini Cookies: FAQs

Are these cookies gluten-free?

Yes, this recipe is naturally gluten-free because it does not use any wheat flour. It’s a fantastic option for anyone with gluten sensitivities.

Can I make these cookies vegan?

You can experiment with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The resulting cookie will be a bit denser and fudgier but still delicious.

Why is my cookie dough so stiff?

This can happen if you use the thick, dry tahini paste from the bottom of an unstirred jar. It’s essential to stir your tahini thoroughly to combine the separated oil and solids before measuring.

Can I use a different sweetener?

While honey or agave could work as a 1:1 substitute, pure maple syrup provides a distinct flavor that is the ideal complement to tahini’s nutty notes. Using another sweetener will change the cookie’s final taste profile.

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Recipe Card

Nutrition

• Calories: 105 kcal
• Fat: 7g
• Carbohydrates: 8g
• Protein: 3g
• Allergens: Contains eggs, sesame.

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients used.

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