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+ servings

Tahini Ginger Cookies

Nothing says holiday festivities like a party with a table overflowing with cookie trays. My tahini ginger cookies recipe requires 9 ingredients, 1 bowl and 20 minutes, and will be ready for your holiday party in no time!
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Nut Free
Yield: 12 cookies
Author: The Local Sprout


  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 egg
  • 1/8 cup molasses
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp salt


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • In a large bowl, combine the tahini, maple syrup, egg, molasses and vanilla.
  • Stir in the oat flour, ginger, baking soda, and salt. Mix until creamy and well combined.
  • Using a Tbsp. measurement, scoop out dough and place on lined baking sheet 2 inches apart.
  • Bake for 10-12 minutes or until edges are slightly golden.
  • Let cool for 5 minutes on baking sheet then transfer to cooling rack. Enjoy warm.
  • Leftovers will keep in airtight container on counter for up to 3 days or refrigerated for a week.


Serving: 1g | Sodium: 220mg | Sugar: 7.2g | Fiber: 1.7g | Cholesterol: 16mg | Calories: 129kcal | Saturated Fat: 1g | Fat: 6.3g | Protein: 3.2g | Carbohydrates: 16g