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Ginger Tahini Biscuits

Fine vegan cookies with sesame mousse and ginger note

Ginger Tahini Biscuits (vegan)

Ginger Tahini Cookies for all of you who, like me, get a little shock when you look at the weather forecast. It has been gray in gray for weeks and there is no improvement in sight. My husband and I have two huskies and live true to the motto, there is no such thing as bad weather, only bad clothes. Basically, that’s true, but after a few weeks without sunshine, even I feel bad. That’s exactly why I need a soul-soother to rebuild me from the inside out. What could be better than fine vegan cookies with ginger and tahini.

Ginger Tahini Biscuits

Ginger Tahini Biscuits (vegan)
Ginger Tahini Biscuits (vegan)

These fine cookies are quickly stirred together from fine spelt flour, raw cane sugar, ginger powder, bourbon vanilla, baking powder, oil, maple syrup and tahini. I use a hand mixer to knead the ingredients into a fine dough. As soon as this is ready, it can already go on. Preheat oven, line baking sheet with permanent baking mat and form small balls of dough. Put them on the baking sheet and press them flat once. Already it goes off into the oven.

Already during the baking time they exude a fine ginger scent and you can hardly wait to finally eat them. I made a little extra topping to dress up these fine little beauties. A tahini caramel made with tahini and maple syrup that I use to top the cookies.

TIP: I use a light tahini with hulled sesame seeds. This gives the cookies a nicer color and is easier to work with. Tahini made from unhulled sesame seeds is slightly darker in color.

Bake vegan cookies quickly and easily

Ginger Tahini Biscuits (vegan)

What else is there to consider when preparing the cookies?

  • I use a light tahini that I stir vigorously beforehand. During storage, the fat may settle on top. Stirring makes everything super creamy and even again, which makes things a lot easier when making the dough. If it does not stir easily, make sure to use equal amounts of the solid and the fat.
  • Maple syrup goes great with the tahini cookies, though you can use any other liquid sweetener of your choice.
  • For a gluten-free version, simply replace the spelt flour with a gluten-free flour blend. I add an additional ½ tsp of locust bean gum to the dough for a better binding.

If you are looking for a recipe for other vegan cookies today, I have the following suggestions for you:

Matching the cookies is a warming hot drink like the caramel latte with CBD oil, hot chocolate or turmeric latte.

The ginger tahini cookies are:

  • Soft
  • Naturally sweetened
  • Full
  • Quickly made
  • Crispy

Let’s go with this dream of ginger tahini cookies. I hope you enjoy the reel and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Ginger Tahini Biscuits (vegan)

Ginger Tahini Biscuits

Extremely delicious, naturally sweetened, vegan and cookies with fine tahini and ginger. Perfect as a small snack with coffee or just in between. Vegan, gluten free option, lactose free.
Keine Bewertung
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snack
Cuisine german
Calories 100



12 Piece


  • Line a baking tray with baking paper and preheat the oven to 180 degrees convection.
    Die Zutate in eine Schüssel geben
  • For the dough Place tahini, maple syrup, oil, raw cane sugar, bourbon vanilla, plant milk, ginger powder, baking powder and fine spelt flour in a bowl and mix with a hand mixer or a silicone spatula to form a compact dough.
    60 g Tahini, 30 ml maple syrup, 30 ml Oil, 30 g Raw cane sugar, ¼ tbspn Bourbon vanilla, 45 ml Plant milk, 1 tbspn Ginger powder, 1 tbspn Baking powder, 90 g fine spelt flour
  • Using a small spoon, separate a portion of dough and form a ball. Flatten and repeat until the dough is used up.
    Kleine Kekse formen
  • Place in oven and bake for 10-12 minutes (depending on desired browning). Remove from the oven and allow to cool completely.
    Die Kekse nach den backen
  • Yes according to personal taste make a portion of tahini caramel and serve with the cookies.
    A portion of tahini caramel
    Die Kekse auskühlen lassen
  • Place remaining cookies in a resealable box and store at room temperature for up to 3 days.
    Ingwer Tahini Kekse (vegan)


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Serving: 1PieceCalories: 100kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 13mgPotassium: 36mgFiber: 1gSugar: 4gVitamin A: 18IUVitamin C: 1mgCalcium: 20mgIron: 1mg

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