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Halloween is around the corner, and I am STOKED to share these spooky cookies!
If you have been following along, you know I recently shared my Homemade Black Tahini recipe, and I promised more recipes were coming. Well, here we are, and I think you are going to LOVE this one.
Most of you already know about my Black Tahini Brown Butter Chocolate Chunk Cookies, which are quite literally some of my favourite cookies EVER. They would be a fabulous addition to any Halloween party spread, but these new flourless black sesame cookies are even easier to make. I’m talking five ingredients, one bowl, no flour, and zero drama.
I’ve been obsessed with black tahini for years. It has the most gorgeous glossy texture, an incredible nutty flavour, and a colour that makes baking SO FUN. I mean, look at these cookies! You couldn’t ask for a more appropriate Halloween treat.
I actually riffed off my Healthy Peanut Butter Cookies recipe, swapping peanut butter for black tahini. I am thrilled with how beautifully they turned out. This recipe makes eight big cookies, so if you are baking for a Halloween party, double the batch. Trust me on this one.
Seriously, what’s not to love about a cookie recipe without flour? It might have seemed strange and unconventional years ago, but we’ve come a long way, and flour isn’t always necessary! Especially when the ingredients are simple, and the results are this delicious. These cookies are naturally gluten-free, have a rich toasted sesame flavor, and require absolutely no complicated techniques. The black tahini gives them their gorgeous colour, while coconut sugar adds sweetness and helps create that wonderfully chewy texture.
They are also incredibly versatile. Once you understand how this recipe works, you can experiment with different nut and seed butters. Almond butter? Delicious. Peanut butter? Obviously. But for Halloween, the black sesame version is hard to beat. And while I love creating protein-focused treats, sometimes I just want a really good cookie made with a handful of ingredients. These absolutely deliver.
You only need five ingredients for this tahini cookie recipe, plus an optional sprinkle of smoky flaky salt.
These cookies really are maybe one of the easiest recipes on my website, and yet they steal the show! Grab your ingredients and let’s get baking.
In a medium-sized bowl, whisk together the egg, coconut sugar, and vanilla until smooth. Make sure everything is well incorporated before moving on. Using a spatula, fold in the black tahini and a pinch of salt until fully combined. The dough will be quite soft, especially if your tahini is runny. Don’t panic! This is completely normal.
Place the bowl in the fridge for 30 minutes. Please don’t skip this step. Chilling helps firm up the tahini, making the dough easier to handle and preventing excessive spreading in the oven.
Preheat your oven to 350°F and line a baking sheet with parchment paper. These cookies spread, so use a large enough baking sheet to give them breathing room.
Using an ice cream scoop, divide the dough into eight large cookies, spacing them approximately 2½ inches apart. Dampen a fork with water and gently press into each cookie mound to create that classic crisscross pattern. A wet fork helps prevent the dough from sticking. A little trick that makes life easier.
Place the cookies in the preheated oven and bake for 12 minutes. They should look set around the edges while remaining slightly soft in the centre. Remember, these cookies are naturally dark, so you won’t be relying on golden edges to tell you they’re ready. Allow the cookies to cool directly on the baking sheet. They will continue to firm up as they cool, so resist the urge to move them immediately. Finish with a sprinkle of smoky flaky salt if desired.
If you’ve had trouble finding black tahini in your local grocery store, I have good news. You can make your own! My Homemade Black Sesame Paste recipe uses only black sesame seeds, olive oil, and sesame oil.
Yes! These black sesame cookies are great to make ahead. Allow the baked cookies to cool completely before transferring them to an airtight, freezer-safe container. Place parchment paper between layers to prevent sticking. For the best quality, enjoy them within approximately two months. Let them thaw at room temperature before serving. You can also refrigerate the dough ahead of baking. If it becomes very firm, let it sit briefly at room temperature until it’s scoopable.
Are these tahini cookies gluten free? Yes! These flourless cookies contain no wheat flour or other gluten-containing ingredients. Just make sure your packaged ingredients are certified gluten-free if you are baking for someone with celiac disease.
Can I use regular tahini instead of black tahini? Absolutely. Regular tahini will give you a lighter-coloured cookie with a slightly different sesame flavour. The texture may vary depending on how thick or runny your tahini is.
Why are my tahini cookies spreading too much? The most likely culprit is dough that is too warm or tahini that is particularly runny. Make sure to refrigerate the dough for the full 30 minutes and give the cookies plenty of space on the baking sheet.
If you make these Black Sesame Tahini Cookies, I would LOVE to hear what you think! Leave a comment below and let me know how they turned out. Happy baking!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
