Rich with sesame flavor, these One-Bowl 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!
Is there anything tahini can’t do? From AMAZING salad dressings (still obsessed with that Creamy Harissa Dressing; plus these 5 options) to hummus, as a rub for kale chips and granola, and as a creamy fat for desserts, tahini makes itself at home pretty much everywhere.
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? They were one of my favorite treats to grab off the shelves at the health food store where my mom worked. So delicious!
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.
Ingredients in Vegan Orange-Tahini Cookies
- tahini
- sesame seeds
- coconut oil – Use virgin if you like coconut flavor or refined coconut oil 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.
- non-dairy milk
- orange zest and juice
- sugar
- all-purpose flour
- baking soda
…plus a bit of salt, but that doesn’t count. Oh, and you can 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.
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!
You might also like: Spelt Cookies With Peanuts and Chocolate and Rosemary and Roasted Honeynut Squash Cookies.
Useful Equipment: Microplane Classic Zester/Grater
One-Bowl Orange-Tahini Cookies
Ingredients
Sesame Seed Coating:
- 1/4 cup sesame seeds
- 2 tsp organic cane sugar
Wet ingredients:
- 1/4 cup tahini
- 1/4 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
- 1/4 tsp orange extract, optional
- 2 to 3 Tbsp non-dairy milk
- 1/2 cup organic cane sugar
- 1/2 tsp fine sea salt
Dry ingredients:
- 1 1/4 cups all-purpose flour (160g)
- 1/2 tsp baking soda
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, 1/2 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
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