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    Home » Recipes » Vegan Dessert Recipes

    One-Bowl Orange-Tahini Cookies

    Updated Apr 17, 2020 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Rich with sesame flavor, these vegan Orange-Tahini Cookies are filled with orange zest and sweet enough to let you know you're definitely eating dessert. They couldn't be easier to make and call for just 8 ingredients and 30 minutes start to finish!

    a stack of Tahini Cookies on a baking sheet

    Is there anything tahini can't do? From amazing salad dressings (still obsessed with this Creamy Harissa Dressing) to hummus, as a rub for kale chips and granola, and as a creamy fat for desserts, tahini makes itself at home pretty much anywhere.

    There's something particularly irresistible about the earthy vibe of sesame balanced with a bit of sweetness. My love for sweet sesame treats goes way back to childhood. Anyone familiar with Halvah bars? Decades ago they were one of my favorite treats to grab off the shelves at the health food store where Mom worked. So delicious!

    cookies on parchment paper

    Anyway, I've been on such a tahini spree lately on the blog, I figured why stop now? Let's do a cookie! And let's add some coconut oil for a bit more richness and that crispy/chewy cookie texture we all love. Let's also add plenty of orange zest just because orange is excellent in cookies. And then let's roll these babies in sesame seeds just to declare to the world exactly how much we love sesame. 

    stack of vegan tahini cookies

    Ingredients Needed for Orange-Tahini Cookies 

    1. tahini
    2. sesame seeds
    3. coconut oil - Use virgin if you like coconut flavor or refined coconut oil (sometimes called deodorized) if you really want the tahini to shine. I've made them both ways and preferred the stronger tahini flavor of the batch made with refined coconut oil.
    4. non-dairy milk
    5. orange zest and juice
    6. sugar
    7. all-purpose flour
    8. baking soda

    ...plus a bit of salt. You can also include a touch of orange extract if you like, but honestly, with a heaping teaspoon-full of orange zest, you really don't need the extract. These cookies are so satisfying, soft yet chewy, and a perfect size for those times when you want just a few bites of a treat. 

    vegan orange-tahini cookies stacked

    If you don't consider yourself much of a baker, I am of the strong opinion that you should definitely make yourself a batch of these cookies. It really is simple, fun, and rewarding, and once you see how easy it is, you'll wonder why anyone ever buys packaged cookie dough! 

    More vegan sweet treats:

    Spelt Cookies With Peanuts and Chocolate
    Rosemary and Roasted Honeynut Squash Cookies
    Gluten-Free Peanut Butter Cookies (oil-free)
    Chocolate Chunk Orange Pecan Cookies
    Vegan Rice Krispie Treats
    Gingerbread-Date Rice Krispie Treats

     

    One-Bowl Orange Tahini Cookies on a baking sheet

    One-Bowl Orange-Tahini Cookies

    Author: Lori Rasmussen, My Quiet Kitchen
    Scrumptious vegan cookies made with tahini and orange zest. Just 8 ingredients, one bowl, and 30 minutes.
    Yield: 16 cookies
    Servings: 16 cookies
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time: 20 mins
    Cook Time: 12 mins
    Total Time: 32 mins

    Equipment

    • zester

    Ingredients 

    Sesame Seed Coating:

    • ¼ cup sesame seeds
    • 2 tsp organic cane sugar

    Wet ingredients:

    • ¼ cup tahini
    • ¼ cup coconut oil, virgin or refined, melted (virgin will lend coconut aroma and flavor)
    • 1 tsp orange zest (from 1 orange)
    • 2 Tbsp orange juice
    • ¼ tsp orange extract, optional
    • 2 to 3 Tbsp non-dairy milk
    • ½ cup organic cane sugar
    • ½ tsp fine sea salt

    Dry ingredients:

    • 1 ¼ cups all-purpose flour (160g)
    • ½ tsp baking soda
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    Instructions
     

    • Preheat oven to 375 degrees, and line two cookie sheets with parchment or silicone mats.
    • Mix the sesame seeds and 2 tsp sugar in a shallow bowl, and set aside.
    • Put the tahini and coconut oil in a large bowl. Microwave for a few seconds to melt the oil. Whisk to combine the two. Add the zest, juice, extract, 2 tablespoons of milk, ½ cup sugar, and salt, and whisk to combine.
    • Sift the flour and baking soda into the bowl and stir until a dough forms. If the mixture is too crumbly, add another tablespoon of milk and stir to incorporate.
    • Scoop about 1 tablespoon of dough into your hand. Using your palms roll the dough into a ball, and and then flatten it into a cookie shape. Dip both the tops and bottoms of the cookies in the sesame seed-sugar mixture and place on the prepared pans.
    • Bake 10 to 12 minutes or until the bottoms are lightly golden. Allow cookies to cool on the pans for a few minutes before transferring to cooling racks. 

    Notes

    Once cool, store cookies in an airtight container up to 4 days (either refrigerated or at room temperature). Cookies also freeze well; allow an hour or two to thaw before serving.

    Estimated Nutrition (per serving)

    Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 0mgSodium: 80mgFiber: 1gSugar: 6gVitamin A: 0IUVitamin C: 2.5mgCalcium: 20mgIron: 0.9mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

     

    More Vegan Desserts

    • Healthy Oatmeal Mug Cake
    • Chocolate Chip Pecan Cookies With Orange
    • Nut-Free Vegan Pie Crust (Gluten-Free, No Oil)
    • Air Fryer French Toast
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      Recipe Rating




    1. Carol McCollum

      October 20, 2022 at 5:42 pm

      I love Halvah!! Looking fwd to making these cookies! Can date sugar be used in the sesame seed coating, and in the cookie ingredients?

      Reply
      • Lori

        October 21, 2022 at 11:54 am

        Hi Carol,
        I haven't tried them with date sugar but it should be fine. It will change the color of the cookies a bit, but I bet they'll be delicious! Let us know if you give it a try.

        Reply
    2. Tara

      July 26, 2020 at 4:14 pm

      Another winner. I will admit I cheated a little - reduced the oil, used part oat flour, my new fave thing!, and used different "toppings." But the cookies are still so good. They look rough, but I'm not the blogger, so it's fine for me!

      Reply
      • Lori

        July 28, 2020 at 5:03 pm

        Hooray, glad you enjoyed these, Tara. I'll have to try them with oat flour next!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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