These keto tahini and sea salt cookies are one of my favorite things to bake when I want something sweet but simple. They have a rich, nutty flavor with a nice crunch from the sesame seeds on top.
The base of the recipe is tahini, which gives these cookies an incredible texture. Soft and chewy in the middle, slightly crisp around the edges, and perfectly sweetened without any sugar.
They’re low carb and keto friendly, so you can enjoy a couple without worrying about going over your daily carbs. That’s honestly the best part about recipes like this one.
You only need a handful of ingredients and about 25 minutes from start to finish. No fancy equipment, no complicated steps.
If you’ve never baked with tahini before, you’re going to love how easy it is to work with. Let me show you how to make them!
Why You’ll Love This Recipe
Only 6 Main Ingredients – You need just a handful of pantry staples to make these so they come together with almost no effort.
Perfectly Chewy Texture – These cookies firm up as they cool and develop that irresistible soft and chewy center you crave.
Sweet and Salty Combo – The flaky sea salt on top balances the sweetness perfectly and makes every bite addictive.
Recipe Ingredients
- 1 cup Tahini (well-stirred)
- 1/3 cup Granulated Erythritol
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 tbsp Sesame Seeds
- Flaky Sea Salt (for topping)
How To Make
Step 1
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the tahini, granulated erythritol, egg, vanilla extract, baking soda, and salt. Stir with a spatula until everything is fully combined and a smooth, thick dough forms.
Step 3
Refrigerate the dough for 15 minutes. This step is essential because tahini dough is naturally soft, and chilling it makes scooping and shaping much easier.
While the dough chills, spread the sesame seeds on a small plate and set it nearby for rolling.
Step 4
Scoop rounded tablespoons of the chilled dough and roll each one into a smooth ball. Roll each ball in the sesame seeds, pressing gently so they stick to the surface.
Step 5
Place the cookies on the prepared baking sheet about 2 inches apart. Press each one down gently with the back of a fork to create a crosshatch pattern, then sprinkle each cookie with a pinch of flaky sea salt.
Step 6
Bake for 10-12 minutes until the edges are golden and the centers look just set. Let the cookies cool on the baking sheet for at least 10 minutes, as they firm up significantly and develop a perfectly chewy texture as they rest.
Tips
Stir the Tahini Really Well Before You Start
This is the most important step before you even begin. Tahini separates in the jar – the oil rises to the top and the thick paste sinks to the bottom. If you scoop it without stirring, your dough will either be too oily or too dry and crumbly.
Give the whole jar a really good stir until it looks smooth and uniform, almost like peanut butter. If it’s been sitting in the pantry for a while and it’s really stiff at the bottom, it can take a minute or two of stirring to get it right.
Once it’s smooth and creamy all the way through, then measure out your cup. This one step makes a huge difference in how the cookies turn out.
Don’t Skip Chilling the Dough
Tahini dough is much softer than regular cookie dough because tahini has a lot of natural oil in it. If you try to scoop and roll the balls right away, the dough will stick to your hands and be a mess to work with.
The 15 minutes in the fridge firms it up just enough to handle easily. If your kitchen is warm, you might even want to go 20 minutes.
If the dough starts getting too soft again while you’re scooping, just pop it back in the fridge for a few minutes.
Press the Fork Gently
When you press down with the fork to make the crosshatch pattern, use a light touch. You just want to flatten them slightly, not smash them thin. Aim for about a half-inch thickness.
If the fork sticks to the dough, dip it in a tiny bit of water between each cookie. That solves the problem right away.
More Recipes
- Keto Tahini Chocolate Cups
- Keto Shortbread Cookies
- Keto Biscoff Style Butter Cookies
- Keto Rosemary Sea Salt Nut Crackers
Frequently Asked Questions
Can I use a different sweetener instead of erythritol?
Yes, you can use allulose or a monk fruit sweetener blend instead. Allulose will give you a slightly softer cookie since it doesn’t crystallize the way erythritol does, and many people prefer it because it has no cooling aftertaste.
If you use a monk fruit blend, just check the label to make sure it measures 1:1 like granulated sugar. Avoid using liquid sweeteners like maple syrup or honey, as they will change the texture of the dough completely and add extra carbs.
Keto Tahini & Sea Salt Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the tahini, granulated erythritol, egg, vanilla extract, baking soda, and salt. Stir with a spatula until everything is fully combined and a smooth, thick dough forms.
- Refrigerate the dough for 15 minutes. This step is essential because tahini dough is naturally soft, and chilling it makes scooping and shaping much easier. While the dough chills, spread the sesame seeds on a small plate and set it nearby for rolling.
- Scoop rounded tablespoons of the chilled dough and roll each one into a smooth ball. Roll each ball in the sesame seeds, pressing gently so they stick to the surface.
- Place the cookies on the prepared baking sheet about 2 inches apart. Press each one down gently with the back of a fork to create a crosshatch pattern, then sprinkle each cookie with a pinch of flaky sea salt.
- Bake for 10-12 minutes until the edges are golden and the centers look just set. Let the cookies cool on the baking sheet for at least 10 minutes, as they firm up significantly and develop a perfectly chewy texture as they rest.