This post contains affiliate links. Please see our disclosure policy.
Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. 1 Bowl Whole Wheat Crinkle Ginger Cookies. Add molasses or chocolate for variation. Vegan Nut-free Palm oil-free Recipe. GF option.
If you like tahini, you will love these Tahini cookies! Tahini + Ginger bread spices and Candied ginger make this a crinkly and delicious cookie. These cookies are soft when just baked and get more like a shortbread-y crumbly cookie as they cool. A bit crunchier than shortbread s they sit for longer. If you like softer cookies, bake a minute less and consume within the day. Store in a box for upto 3 days.
For a molasses ginger cookies, use 1 tbsp molasses + 1 tbsp oil instead of the 2 tbsp. Add other spices or chocolate chips for variation. Make these simple 1 Bowl Tahini Cookies and dress in sugar, sprinkles, candied ginger, or drizzle some simple icing. Easily made glutenfree. See Recipe notes.
If you make these, do tag me on Instagram and leave comments here on the post about how they turned out! I love to hear from you.
More Holiday Cookies from the blog. No palm oil!
- Grain-free Chocolate Ginger Fudgy Cookies. GF
- Oatmeal Walnut chocolate Chunk Cookies GF option
- Chickpea flour Chocolate chip cookies GF
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
Make your cookie dough. It should be smooth and not too dry.
Shape into 1 to 1.5 inch flat discs. Press one side in granulated sugar and place on parchment lined sheet. The cookies double in size, so keep them atleast 2 inches apart.
Bake for 10 minutes. Cool completely.
Video:
Ginger Tahini Cookies 1 Bowl
Ingredients
Wet:
- 1/4 cup heaped cup tahini
- 2 tbsp maple syrup
- 2 tbsp oil
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1.5 tbsp non dairy milk , like almond
Dry:
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- a good pinch of cloves and nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup or more whole wheat flour
- 1/8 tsp salt
- 2 tbsp chopped candied ginger
- 1 tbsp granulated sugar , for topping
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
- Add the spices, baking powder, soda and mix.
- Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
- Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
- Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa, I made your ginger tahin cookies last week. I substituted the regular sugar for coconut-blossemsugar so of course they turned out darker in colour. I was generous with the tahin (I really like tahin) and also with the ginger (I really really like ginger), and I was surprised with the flavor. I needed a few cookies to embrase the savoury taste, but now I am really satisfied with the recipe. I was so bold as to translate your recipe into Dutch and put it on my website. Of course I mentioned you as the source! Thank you for all your yummy recipes! Many greetings from The Netherlands.
Hi Astrid, the translation would be ok if you were using your own photos. you used my photos without permission, please remove the photo and the recipe from your website.
I wanted a ginger cookie and hav a abundance of tahini and knew I couldn’t hav been the only one to bake with it so thanks for this.
I live all the subs and tips you give.
Great blog and work you’ve done congrats.
I’m sure these will be great but I don’t hav candied ginger I’m sure it will be ok to use a bit more powder and sugar ya?
sugar ya ?
Too funny I’m Canadian and Scottish.
I realize that isn’t proper grammer.I was just asking if using extra suger in replace of the candied ginger is ok wich i feel it would be.
that should.be fine
These are delicious! I made them with all-purpose flour since that was what I had lying around and it worked perfectly. Had to up the amount of flour to ~1 cup for the right texture. Thank you 🙂
Hi, I am Donna H. Zastrow!I love anything to eat with fresh ginger.
I don’t think I have ever commented on any recipe before but these are A-MA-ZING. I didn’t have candied ginger so added just a grate or two of fresh ginger and they came out perfect. I love cookies I don’t feel bad eating! (even the raw dough was great!!)
Yay!
I have to try this soon…I love anything with ginger. They look yummy!!!!
Could I use applesauce in place of the oil? We try to stay away from oil. Thanks:)
More tahini would do better than applesauce
These are the BEST cookies I have ever made. I added chopped dates and shredded coconut. They are amazing!