Miso Tahini Cookies

Published on: 02/15/2024
gluten free miso tahini cookies

I’ve made these miso tahini cookies for many of my private baking clients, and they are a fan favourite. Probably because they’re not too sweet, and they have a nice saltiness to them. They’re the perfect cookie if you want a little something sweet, but nothing crazy, if you know what I mean.

If you’re looking for other sweet treats, check out my Chocolate Raspberry Loaf and Spiced Apple Pear Loaf.

Why you’ll love these miso tahini cookies

  • Gluten free: these cookies use almond flour, so they’re a great gluten free recipe.
  • Vegan: instead of an egg this recipe uses a flax egg. I did use milk chocolate chips, but you can swap for vegan chocolate chips if you want.
  • One bowl: no stand mixer needed for this recipe! You’ll need a little bowl for the flax egg, but everything else is combined in one bowl!

Substitutions for these miso tahini cookies


  • Vegan chocolate chips: if you’re vegan or dairy free you can swap out the chocolate chips for a vegan chocolate.


  • What does tahini do in cookies? in this recipe it adds flavour, as well as helps to combine all the ingredients.
  • What do tahini cookies taste like? I find tahini has a subtle flavour, and that allows some of the other ingredients to shine.
  • How to make tahini cookies with almond flour? Luckily, this recipe uses almond flour. Check out the ingredients and directions in the recipe box below.

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gluten free miso tahini cookies

Miso Tahini Cookies

These miso tahini cookies are gluten free, and have a good balance of salty and sweet
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert, Snack


  • 2 Tbsp ground flax
  • 5 Tbsp water
  • 1 ¼ cups almond flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ¼ cup sesame seeds
  • 1 cup tahini
  • 2 tsp brown miso paste
  • ¾ cup chocolate chips
  • flakey sea salt optional but encouraged


  • Preheat oven to 350 °F and line a baking sheet with parchment paper.
  • Make your flax egg by combining water and ground flax in a small bowl. Set aside.
  • Combine almond flour, sugar, baking powder, and sesame seeds in a large bowl.
  • Add the miso, tahini and flax egg. Mix well to combine all ingredients. It takes some time to ensure all the tahini is combined throughout the dry ingredients. If your tahini is more solid than liquid you might need to use your fingers to get it well incorporated.
  • Add the chocolate chips and combine well.
  • Measure out 1 Tbsp of dough, roll it into a ball and place on the baking sheet. Flatten slightly with your palm. Sprinkle a small amount of flakey salt on top. Repeat with all cookies.
  • Bake for 10-12 minutes or until golden brown on the bottom and edges. Transfer to a wire rack, and enjoy!
Keyword cookie, gluten free, miso, tahini


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Hi there! I’m Bailey!
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I’m a Plant-based Culinary Dietitian helping people transition to a plant-based diet, and showing the most delicious side of plant-based eating. Happy eating!

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