Sweet Potato Tahini Cookies

I’ve really enjoyed experimenting with vegan baking lately. It’s not normally in my wheelhouse and getting the proportions right to still make it taste fluffy and delicious is definitely a challenge. Once you learn the proportions though, it really is sometimes even easier than regular baking! I did it with my apple oatmeal muffins and today I’m sharing an incredible recipe for sweet potato tahini cookies. The dough was so simple and required no special equipment like a stand mixer!

All I had to do was whisk and fold in the ingredients and the dough came out so gorgeously. The tahini and maple syrup replaced the eggs and refined sugar to make these fairly guilt free. If you are gluten free, you can easily sub in all-purpose gluten free flour.
The dough was enough to make a perfect two dozen cookies using my 1.5 inch cookie scoop. I love that little gadget so much. It gives me perfect little portions of cookie dough each time. To flatten them out and give them some interest, I pressed a fork onto each mound of dough both vertically and horizontally to give them pretty cross marks.

After only 10 minutes in the oven, they were done! I loved how simple and quick these babies were to whip up. I had them finished in 30 minutes. They are really perfect for a snack or dessert with some substance. The warm spices and maple syrup gave them such deep flavor too. I kept them in a container for days and they were still good to munch on whenever I wanted. Hope you all love them too! xoxo

Sweet Potato Tahini Cookies
Sweet Potato Tahini Cookies
5 from 4 votes
Sweet Potato Tahini Cookies
Sweet Potato Tahini Cookies
Prep Time
Cook Time
Total Time

These are such soft and warmly spiced vegan sweet potato tahini cookies that make a perfect healthier snack or dessert with no refined sugar!

Course: Dessert
Keyword: Cookies, Sweet Potato Tahini Cookies, Vegan
Servings: 24cookies
Calories: 150kcal
Author: Jeanie and Lulu's Kitchen
  • 3/4cuptahini paste
  • 1/2cup mashed sweet potatoesfrom about 1 large cooked sweet potato
  • 1/2cupmaple syrup
  • 2teaspoonscinnamon
  • 1teaspoonpumpkin pie spice
  • 1/2teaspoonnutmeg
  • 1teaspoonvanilla extract
  • 1cupall-purpose flour
  • 1 1/2teaspoonsbaking powder
  1. Pre-heat the oven to 350 and line two sheet trays with silicone mats. Whisk the tahini, mashed sweet potato, maple syrup, cinnamon, pumpkin spice, nutmeg and vanilla together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off. Then switch to a spatula and fold in the flour and baking powder until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough. 

  2. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make interesting cross marks. Bake them for about 10 minutes, until golden and slightly crisp around the edges. Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.

Nutrition Facts
Sweet Potato Tahini Cookies
Amount Per Serving (2 cookies)
Calories 150Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.2g8%
Sodium 25mg1%
Potassium 227mg6%
Carbohydrates 17.8g6%
Fiber 2.2g9%
Sugar 9g10%
Protein 3.1g6%
Calcium 80mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Tahini Cookies
Sweet Potato Tahini Cookies




22 thoughts on “Sweet Potato Tahini Cookies”

  1. 5 stars
    Never tasted Tahini but that looks really good!! Thanks for sharing this recipe, I love baking so I am sure I’ll enjoy baking this

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