Tahini Cardamom Cookies (Vegan & Gluten-free) Eid Cookies

Nadia Cookies, dairy free, Desserts, gluten free, snack, Sweet Snacks, Vegan, Vegetarian, Video 31 Comments

Tahini Cardamom Cookies (Vegan & Gluten-free)

A crunchy cookie flavoured with cardamom, cinnamon and tahini.

I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! 

Tahini Cardamom Cookies (Vegan & Gluten-free)I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) and gluten-free. 

I’m a huge fan of crunchy cookies, that’s why you’ll find a lot of my cookie recipes are of the crunchy variety. There is something so satisfying about biting into a crunchy cookie. Something a soft cookie just doesn’t offer. Plus crunchy cookies are perfect to dunk into your cup of tea πŸ˜‰ 

vegan cardamom tahini cookies Usually healthier cookies tend to have a softer texture because they use things like banana, which usually also overpowers the flavour, and cut out the sugar. To achieve a crunchy cookie, I created a thick batter by using less liquids, no milk and baked it for slightly longer than a traditional cookie (15 minutes).  

I hope you try out the recipe πŸ™‚ and happy Eid to everyone celebrating πŸ™‚ 

eid cookie recipe vegan gluten-free eid recipes

Tahini Cardamom Cookies (Vegan & Gluten-free)

Makes: 10-12


1/2 cup (80g) gluten-free flour
1/2 cup (50g) ground almonds
1/2 tsp cinnamon
1/4-1/2 tsp cardamom (depends how much you like it!) 
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (4 tbsp) tahini
1/4 cup (4 tbsp) maple syrup
Sesame seeds for topping


Preheat your oven to 180*C/160*C fan assisted/350*F.
In a large bowl, mix together the flour, ground almonds, spices, baking powder and salt.
Pour in the tahini and maple syrup. Mix to combine. 
Shape the mixture into even sized balls and place onto a baking sheet lined with parchment paper.
Press into flat discs using your fingers. The thinner they are the crisper they will become. 
Sprinkle some sesame seeds on top. 
Bake for 12-15 minutes or until the edges are golden brown. 
Leave to cool completely. 


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Comments 31

    1. Post
  1. The measurement aren’t right? How is 50 grams 1/2 cup and 80g 1/2 cup. Also is the first ingredient on the list is gluten free flour? Can’t wait to try this! Thanks!

    1. Post

      The measurements are correct. The gluten-free flour weighs more than the ground almonds. Just like 1/2 cup of rocks won’t weigh the same as 1/2 cup of feathers. let me know how it goes!

    1. Post

      I haven’t tried oat flour to make this recipe so I can’t say for sure how they will turn out. You could try it, but the texture might not be the same.

  2. I made these the other day and they were absolutely delicious!!! I added a little bit of nutmeg and allspice in the mix too! I will definitlymake them again! Thank you very much πŸ™‚

  3. I looove your cookies❀ Madeleine them also with peanutbutter and peanuts. YumπŸ‘ Next time will be with almondbutter and almonds.
    And I love your YouTube channel som much😊 Thank you!

  4. Yummy.. Must try.. Do you offer nutritional info? A type 1 diabetic who’s insulin dependant means carbs/sugar etc are critical. 😊😁 Thanks heaps

    1. Post

      Middle Eastern/Lebanese tahini would work best because of its runny consistency. If your tahini is really thick you may want to add a tbsp or so of oil.

  5. I wanna try these they look delicious. What type of flour can I use. Can I use chickpea flour or a rice potato corn mix?

  6. I made this recipe today and it turned out delicious! Thank you. Next time, I will try to make it savory, maybe garlic rosemary or sundried tomato!

  7. By ground almonds, do you mean almond meal? Do you think almond flour would work in place of the ground almonds?

    These sound really good and I intend to try them as soon as I can buy more tahini (just used the last of a tub of it). Thank you.

    1. Post

      Yes it’s the same as almond meal. I think almond flour is slightly drier because it’s had the fat removed. You may need to add a little more tahini or maple. Use the video as a guide on what to look for in terms of the batter texture.

    1. Hi Nadia. How can i substitute almonds? I cannot eat them. Can i substitute or simply remove from recipe? Althought i kown that the flavour will not be the same…. πŸ™
      Thanks….they look wonderful

    1. Post
  8. Dear Nadia, I made these a few days ago (however I slightly modified the recipe) and my father said that they are the best cookies he has ever eaten and I love them as well! I can’t wait to try another of your recipes πŸ™‚
    Great day!

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