Black tahini cookies {vegan}

Black tahini cookies {vegan} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday!

I’d been wanting to try, actually make, black tahini for years, I don’t know what took me so long but hey I’ve finally made it! The taste is quite similar to the lighter one, maybe a bit more intense. The color is absolutely mesmerizing 😀 These cookies are sweet and bitter at the same time and have an almost “rustic” texture thanks to the whole wheat flour and some sesame seeds that weren’t blended fully through. I love them! I ate all of them myself in 2 days 😀

Black tahini cookies {vegan} - Marta's Plants

by Marta Giaccone

12 cookies
prep time: 30 mins, cook time: 13 mins, total: 43 mins


Black tahini cookies
1 cup / 120 gr whole wheat flour
1 tsp baking powder
½ cup / 60 gr coconut sugar (or other sugar, same weight)
pinch salt
4 tbsp plant-based milk
½ cup / 130 gr black tahini (see recipe below)
seeds of ½ a vanilla pod



  1. Preheat oven to 180°C/350°F.
  2. In a medium bowl add the dry ingredients: flour, baking powder, sugar and salt; whisk. Add milk and vanilla, mix with a spatula, finally add tahini and mix very well to evenly combine. At a certain point you may need to knead a bit with your hands (inside the bowl) until you form a ball.
  3. With slightly wet hands form walnut-sized balls, flatten them with your wet palms and line them up on a baking tray lined with parchment paper. Optional: sprinkle some more coconut sugar on top.
  4. Bake for 13-14 minutes, remove from oven and let cool.


Black tahini
2/3 cup / 200 gr black sesame seeds
1 tbsp light oil



  1. Add sesame seeds to a large pan over medium-low heat and let toast for about 2-3 minutes, until you can hear the seeds pop. Stir often and listen carefully, as they burn very easily!
  2. Add seeds to a blender and blend until they turn into a paste. This will take anywhere between 5 to 20 minutes depending on your blender. Turn the blender off and let it cool down every minute or so to prevent it from overheating. At the end, when you feel like the seeds will never truly turn into a paste, add the oil, which will help, and blend some more.
  3. Store tahini in a glass container with a lid, at room temperature or in the fridge.

Black tahini cookies {vegan} - Marta's Plants Black tahini cookies {vegan} - Marta's PlantsBlack tahini cookies {vegan} - Marta's Plants

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