Tahini Peanut Butter Cookies (Naturally Sweetened & Gluten-Free)

If you love soft, chewy cookies with rich nutty flavour, these tahini peanut butter cookies are about to become a staple in your kitchen. They’re naturally sweetened with dates and coconut sugar, made with almond flour, and come together quickly in a food processor. The result? A wholesome cookie that feels indulgent but is made with simple, nourishing ingredients.

These cookies strike the perfect balance between healthy and satisfying. They’re dairy-free, gluten-free, refined sugar-free, and incredibly easy to make. Whether you’re baking for your family, packing school snacks, or just craving something sweet with your afternoon coffee, this recipe delivers every time.

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Why Tahini and Peanut Butter Work So Well Together

Peanut butter cookies are classic for a reason — they’re rich, comforting, and universally loved. But when you add tahini to the mix, something magical happens.

Tahini, made from ground sesame seeds, adds depth and subtle bitterness that balances the natural sweetness of dates and coconut sugar. It also enhances the overall creaminess of the dough while contributing healthy fats and minerals like calcium and iron.

The combination of peanut butter and tahini creates:

• A deeper, more complex nutty flavor

• A soft, tender texture

• Balanced sweetness (not overly sugary)

• Extra richness without needing butter

If you’ve never baked with tahini before, this is the perfect recipe to start with.

Naturally Sweetened Cookies That Still Taste Like a Treat

One of the best parts about these cookies is that they’re naturally sweetened. Instead of relying solely on refined sugar, this recipe uses soaked dates and coconut sugar.

Dates provide natural sweetness along with fiber and minerals. When blended in a food processor, they create a caramel-like paste that binds the dough beautifully. Coconut sugar adds a warm, slightly molasses-like flavor and keeps the texture soft and chewy.

The result is a cookie that tastes indulgent but doesn’t leave you feeling weighed down.

Gluten-Free Without Compromise

Thanks to almond flour, these cookies are completely gluten-free while still maintaining a soft, bakery-style texture.

Almond flour gives:

• Moist, tender crumb

• Slightly chewy centers

• A subtle nutty background flavor

• Higher protein and healthy fats compared to traditional flour

Unlike some gluten-free cookies that can feel dry or crumbly, these stay soft and rich — especially after they cool and set.

The Perfect Texture: Soft, Chewy, and Slightly Crisp Edges

These cookies bake up beautifully golden on the edges while staying soft in the center. Because the dough is blended in a food processor, everything is evenly incorporated, creating a smooth, cohesive texture.

A few things make the texture especially good:

• The natural oils from peanut butter and tahini

• The moisture from the soaked dates

• The protein and fat from almond flour

• Baking at a higher temperature initially, then reducing heat

They won’t spread much in the oven, so gently flattening them before baking helps create that classic cookie shape.

As they cool, they firm up slightly, giving you the perfect chewy bite.

Optional Chocolate Chips (But Highly Recommended)

While these cookies are delicious on their own, adding chocolate chips takes them to the next level. The richness of dark chocolate pairs beautifully with the nutty base.

If you’re baking for kids, semi-sweet chocolate chips are always a hit. If you prefer a less sweet cookie, opt for dark chocolate or dairy-free chocolate chips.

You can also experiment with:

• Chopped dark chocolate

• A sprinkle of flaky sea salt on top

• A drizzle of melted chocolate after baking

Make-Ahead and Storage Tips

These cookies store beautifully, making them perfect for meal prep or batch baking.

Room Temperature:Store in an airtight container for up to 4–5 days.

Refrigerator:Keeps fresh for up to a week. The texture becomes slightly firmer but still delicious.

Freezer:Freeze baked cookies in a sealed container for up to 3 months. You can also freeze the dough balls and bake directly from frozen (just add 1–2 extra minutes).

They’re great to keep on hand for busy weeks when you want a quick homemade treat without starting from scratch.

Easy Variations

Once you’ve made these once, you can customize them easily:

Nut-Free Option:Swap peanut butter for sunflower seed butter.

Extra Protein:Add 1–2 tablespoons of hemp seeds or chia seeds.

Spiced Version:Increase cinnamon or add a pinch of nutmeg.

Lower Sugar:Reduce coconut sugar slightly if you prefer a less sweet cookie.

Because the base is simple and forgiving, it’s easy to experiment.

Why You’ll Love This Recipe

These tahini peanut butter cookies are the kind of recipe you’ll return to again and again. They’re:

• Quick to make

• Minimal cleanup (food processor method)

• Naturally sweetened

• Kid-friendly

• Great for sharing

• Perfect with coffee or tea

They feel indulgent but are made with ingredients you likely already have in your pantry.

Whether you’re new to baking with tahini or already love its rich flavor, this recipe is a simple way to elevate a classic peanut butter cookie into something a little more nourishing and a lot more delicious.

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