Tahini Sesame Cookies – Nutty, Toasty, and Naturally Gluten-Free

Celiac.com 11/01/2025 - In bustling Levantine markets, sesame shows up in everything from the crackle of seed-encrusted breads to the creamy richness of tahini sauces and sweets. Tahini—stone-milled sesame paste—has traveled across centuries and trade routes, becoming the backbone of confections like halva and the secret to many homey tea biscuits. These cookies celebrate that history by centering sesame in two forms: velvety tahini and a crisp jacket of toasted seeds.

Instead of wheat flour, this recipe leans on sorghum and tapioca—two naturally gluten-free staples that bake up wonderfully tender. A hint of cardamom nods to classic spice cupboards, while a final roll in white and black sesame seeds adds a toasty snap. The result is a cookie that feels both familiar and new: nutty, fragrant, and perfect with coffee or mint tea.

Ingredients

• 1 cup (½ jar) well-stirred tahini (about 240 g)
• ¼ cup neutral oil or light sesame oil (60 ml)
• ½ cup packed light brown sugar (100 g)
• ¼ cup granulated sugar (50 g)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 Tbsp honey or maple syrup
• 1¼ cups sorghum flour (about 150 g)
• ½ cup tapioca starch (60 g)
• ½ tsp baking powder (ensure gluten-free)
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ tsp ground cardamom (or cinnamon)
• ⅓ cup white sesame seeds + 2 Tbsp black sesame seeds, for rolling
• Flaky sea salt, optional, for finishing

Instructions

1. Heat oven to 350°F (175°C). Line 2 baking sheets with parchment.
2. In a large bowl, whisk tahini, oil, brown sugar, granulated sugar, egg, vanilla, and honey until glossy and smooth.
3. In a separate bowl, whisk sorghum flour, tapioca starch, baking powder, baking soda, salt, and cardamom.
4. Stir dry ingredients into wet until a soft dough forms. If the dough seems sticky, let it rest &frac10; minutes so the flours hydrate.
5. Combine white and black sesame seeds in a shallow dish.
6. Scoop dough into 1½ Tbsp portions (a small scoop works well). Roll into balls, then roll each ball in the sesame seeds to coat.
7. Arrange on prepared sheets about 2 inches apart. Gently flatten each to about ½ inch thick. Sprinkle with a pinch of flaky salt if using.
8. Bake 12–14 minutes, rotating pans halfway, until edges are set and lightly golden. Centers will look slightly soft.
9. Cool on the sheet &frac05; minutes, then transfer to a rack to cool completely. The cookies crisp as they cool.

Baker's Notes

• Tahini texture: If your tahini is thick, warm the sealed jar briefly in hot water and stir to loosen before measuring.
• Make ahead: Dough balls freeze well. Bake from frozen at 350°F, adding 1–2 minutes.
• Dairy-free and gluten-free: The recipe contains no dairy or gluten ingredients. Verify baking powder is gluten-free and avoid cross-contact on shared equipment.
• Vegan swap: Replace the egg with a flax mixture (1 Tbsp ground flax + 3 Tbsp water; rest &frac10; minutes). Texture will be slightly cakier.

Serving and Storage

• Makes about 20–24 cookies.
• Store airtight at room temperature up to 4 days, or freeze up to 2 months.

Conclusion

Celiac.com Sponsor (A12):
These tahini sesame cookies marry the old and the new: time-honored sesame richness with a modern, naturally gluten-free crumb. Their crisp edges and tender centers make them effortless companions to coffee breaks, dessert trays, or lunchbox moments. Bake a batch today and let the warm, toasty aroma of sesame tell a story that started in ancient markets and happily ends in your kitchen.