Easy and delicious Tahini Protein Shortbread Cookies made with just 4 ingredients! These sesame tahini cookies are packed with protein and healthy fats, and are gluten-free, sugar-free, low carb, Paleo and Vegan too!
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Complete honesty – this recipe was an accident!
I was making the ‘caramel’ layer of the protein twix bars (my initial plan was to make tahini protein caramel instead of peanut butter), but there was no contrast between the base and the caramel. At all!
So to avoid wasting that tahini-protein powder mixture, I just added in some cashew flour and turned it into tahini protein cookie dough.
I was debating between just a cookie dough, no bake cookie and baked cookie recipe, so I put a poll on my Insta stories.
Very good call there, because the plain cookie dough looked really ugly compared to these pretty things.
Ingredients for Tahini Protein Shortbread Cookies
These 4 ingredient tahini cookies are actually made with just 4 simple and healthy ingredients – with no oil and no sugar either!
- Tahini also known as Sesame Paste
- Cashew Flour or Almond flour: this makes the cookies gluten free
- Vanilla Protein Powder to sweeten these cookies without any added sugar. Be sure to use a stevia sweetened one though so you actually have a sugar-free recipe. I use Quest protein powder for all my recipes.
- A bit of Baking Soda
If you’re not particular about the carbs, switch out the cashew or almond flour for oat flour instead to make tahini oatmeal cookies.
There’s no eggs, butter or milk in these cookies, so they make great Vegan protein cookies too if you use a compliant protein powder.
How to make Sesame Tahini Protein Cookies
These cashew flour tahini cookies are so easy, they can be made in just one bowl in under 15 minutes!
Start with preheating the oven to 350°F and lining a baking sheet with parchment paper.
Whisk the cashew flour (or almond flour), protein powder and baking soda in a large bowl.
Add in the sesame tahini paste and mix to form the cookie dough.
Taste it and see if you need some more sweetness – I’d recommend using stevia powder here.
Now scoop out about 1-2 tablespoons of the mixture and use your hands to roll them into balls. Then press the cookie dough balls using your palms and fingers to shape the cookies into disks. You want them about ¾ inches thick and 2½ inches wide.
Repeat this for the entire cookie dough – you should have about 10 – and place the cookies about 1 inch apart on the baking sheet.
Sprinkle on some sesame seeds if you like, but they won’t really stick to the cookies.
Bake for 10 minutes until the edges are golden brown
Want Edible Tahini Cookie Dough?
You’re in luck. This recipe makes a really great raw cashew tahini cookie dough.
Just skip the baking soda, and indulge in the mixture as is.
Free free to add some cacao nibs, chocolate chips or chunks in here.
Tips for the perfect Shortbread Cookies
- Make sure you use plain creamy tahini paste – no added salt, sweeteners or other flavorings.
- Shape the cookies using your hands. The mixture shouldn’t stick at all, so you can make whatever shape you like! They won’t spread like normal cookies though.
- Don’t make the cookies too thick or the center will still be soft.
- Let the soft baked cookies cool on the baking sheet itself after taking them out of the oven so they have time firm up. They will be too delicate if you taken them off too soon.
How to store these Sesame Cookies:
These healthy shortbread cookies are a great meal prep option for an on the go breakfast, snack or dessert.
Room temperature: Use this option only if haven’t added the protein frosting. The breakfast cookies should keep in an airtight container for about 2-3 days left out.
Fridge: With icing or no, you can keep these in the refrigerator for even a week – airtight container again.
Freezer: Yes, these shortbread cookies are freezer friendly, so you can definitely freeze them. Let the cookies cool completely, and then place them in freezer-safe zipper bags. Thaw them overnight in the fridge or out at room temperature before eating. They should keep about 3 months.
Some more Tahini Dessert Recipes to try:
- Espresso Tahini Protein Energy Balls
- Chocolate Chunk Tahini Oatmeal Cookies
- Chocolate Chunk Tahini Cake Bars with Cashew Flour
- Sweet Potato Bites with Maple-Tahini Yogurt Dip
4-Ingredient Tahini Protein Shortbread Cookies (Sugar Free)
Ingredients
- ½ cup Tahini (Sesame Paste), 128g
- ⅔ cup Cashew Flour, or Almond Flour
- ¼ cup Vanilla Protein Powder, 22g, ⅔ scoop
- ⅛ teaspoon Baking Soda
Instructions
- Preheat oven to 350°F and like a cookie sheet with parchment paper.
- In a bowl, whisk together all the dry ingredients: cashew flour, protein powder and aking soda.
- Add tahini paste and mix until uniform.
- Scoop about 1-2 tablespoon mixture, roll into balls and flatten and shape using hands. Cookies should be about ¾” thick.
- Place on baking sheet and repeat with remaining dough, leaving about 1 inch between each cookie. Optionally, sprinkle on sesame seeds.
- Bake for 10 minutes. Edges should be slightly browned.
- Let rest for about 5 minutes to firm up. Transfer to wire rack to cool completely.
Notes
- Make sure you flatten or shape the cookies; they will puff up, but not spread when baking.
- Nutritional value is calculated using cashew flour and protein powder recommended below.
- Cool cookies completely before storing.
- Room temperature: 2 days in an airtight container.
- Fridge: 4-5 days, in an airtight container.
- Freezer: 3 months in an airtight, freezer-safe bag. Thaw overnight in the refrigerator or out at room temperature before eating.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Servings: 10 2½” cookies | Serving size: 1 cookie with icing
- Calories: 128kcal
- Fat: 10.7g | Saturated fat: 1.7g
- Carbohydrates: 4.1g | Fiber: 0.4g | Sugar: 0.6g
- Protein: 5.8g
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