Tahini Rose Cookies

Tahini does a fantastic job at integrating itself so perfectly into an endless amount of recipes, and here is yet another recipe to add to the list!


Tahini has to be on my top ten list of all-time favorite foods and something I must have on hand at all times. It is so versatile. From savory herb-filled dips to sweetened desserts, it’s really the jack-of-all spreads. It’s dairy-free, gluten-free, nut-free, and compliments just about any flavor you put it next to. Even the soft and subtle flavor of rose!

How to make Tahini Rose Cookies

8 simple ingredients are all it takes to make these beauties. These 8 ingredients create cookies that are:




& Simple

Combine the ground flaxseed with water

The binder for these cookies is the oh-so-magical flaxseed! In a small bowl, combine three tablespoons of water with a tablespoon of ground flaxseed and allow it to sit for 5-10 minutes to thicken and become gelatinous. While it’s doing its thing, move on to the next step.

Combine the dry ingredients

The next step to making these cookies is to whisk together the dry ingredients. These ingredients include whole-wheat flour, dried rosebuds, baking powder, and salt. Make sure to sift the flour to avoid any lumpy clumps or impurities.

If you do not have whole-wheat flour, feel free to swap it for any other flour you’d like! Do keep in mind that this may alter the texture of the final product. Totally up to you.

Fold in the wet ingredients

Up next is to fold the wet ingredients into the bowl with the dry ingredients. The wet ingredients include tahini, maple syrup, and vanilla extract. Gently fold in these ingredients and avoid over mixing the dough. Once it has come together into a dough and there are no dry ingredients visible, place the bowl in the refrigerator to chill for about 20-30 minutes. In the meantime, preheat the oven to 350°F and line a baking sheet with a nonstick surface such a parchment paper or the trusty silicone baking mat (which is what I used, here!).


Once the dough has had time to chill, remove it from the refrigerator. Begin scooping out roughly 2 tablespoons of dough for each cookie and place it on the baking pan. Gently press the dough down to flatten and shape it. To get an even more precise circular cookie shape, roll the 2 tablespoons worth of dough in between your palms before placing it on the baking mat and pressing down.

If you would like to garnish your cookies with sesame seeds, now would be the time! Sprinkle some seeds on top or lightly press them into the dough to help them stick.

Place the tray of cookies in the oven and cook for 15-17 minutes, or until golden brown. Once they have finished baking, place them on a wire rack to cool for a couple of minutes before digging in!


These cookies will be good in an airtight container in the refrigerator for up to a week.

If you made these cookies, I’d absolutely love to hear how they turned out!

And if you enjoyed this recipe and love the flavor of rose, you might also enjoy my Raspberry Rose Tart recipe.

💖 M

Tahini Rose Cookies

Soft and chewy cookies made from sesame tahini and a delicate touch of dried rose buds.
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 16 cookies


Dry Ingredients

  • ¼ cup whole wheat flour
  • 1 tbsp dried rose buds, chopped
  • ½ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup tahini
  • cup maple syrup
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water)
  • 1 tsp vanilla


  • Sesame seeds (optional)


  • In a small bowl, combine the flaxseed with 3 tbsp water. Let it sit for 5-10 minutes until it becomes gelatinous.
  • Whisk the dry ingredients together in a bowl.
  • Add the wet ingredients to the dry ingredients and fold to combine.
  • Chill the dough for 20-30 minutes.
  • Preheat oven to 350°F and line a baking sheet with a nonstick surface.
  • Scoop ~2 tbsp of dough onto the pan and lightly press it down to shape.
  • Bake for 15-17 minutes.
  • Cool & enjoy!
Keyword Cookies, Flaxseed, Floral, Rose, Sesame, Tahini

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