Whole Foods Vegan Cookie Recipe | Copycat Flourless Tahini (2024)

Some lessons I learn the easy way…others I learn through repeated “oops“.

Each time I decide I’m ready to clean out the sugar in my diet, I stop stocking up on anything that fits my allergy friendly needs (egg and dairy free). The result is that I just eat David’s crappy cookies and then I feel awful!

I know better than this, I do! But for some reason, I do it anyways – and usually it always happens when I’ve decided to take a break from processed sugar. Funny how that works, isn’t it?

I’m not a 100% sugar free person, it doesn’t work for me, but I am a pretty clean eater most of the time.

What does work for me is having something GOOD I can reach for when the sugar urge strikes. Something that doesn’t make me awful after eating, and still helps the sugar craving. After a long weekend trail run, while perusing the Whole Foods salad bar, I found myself drawn to these Vegan Flourless Tahini Cookies at Whole Foods and it was love at first bite.

They weren’t super sweet, but sweet enough, and also helped me to add variety to the nuts in my life. A win all around!

Whole Foods Vegan Tahini Cookie Copycat Recipe

These cookies are easy to make (always a requirement for me) and allergy-friendly on every level! If you have friends coming over they make a tasty dessert, a great hiking food, or even a little breakfast treat. Plus, you won’t feel guilty about grabbing one as a post-dinner treat.

Even if you don’t have food allergies, or you’re a bit skeptical about the gluten free or dairy-free hype, this recipe is still a great one to try! Once you take a bite you’ll forget that they are full of good ingredients and healthy benefits and just look at them as a regular, delicious cookie.

While you of course can buy these at Whole Foods, they are so easy to make at home because there aren’t many ingredients! More than likely, you probably have most of these ingredients already in your pantry. Plus, making your favorite store bought or restaurant food at home means you can control the exact brands of ingredients you want to use!

Ingredients

Sports Nutrition

Not only are these cookies a healthy alternative to the everyday cookie or snack, but these are also a great choice for for runners and athletes.

I love showcasing foods that are a great choice for runners and this certainly fits the bill for a pre-workout or post workout snack. It’s not too heavy before a run and it’s filled with good stuff to start recovering after a run…basically I need no excuse to eat this anytime of day.

What are the benefits you ask? Well let’s break it down!

Oats –
Oats are filled with a ton of fiber that most people lack in their daily diet. They’re gluten-free, a whole grain, and are a nutritious source of minerals, antioxidants, and vitamins as well! Oats are good for the heart, and keep your cholesterol and blood sugar low.

Tahini –
Tahini is a paste made from ground sesame seeds. You know what makes hummus taste so good? It’s tahini! Not only is a super versatile ingredient (that can be used in both savory and sweet dish), but it is packed with a lot of minerals, is high in amino acids and is great for balancing hormones. Also it’s one of the best sources of calcium!

Honey –
Buy local! Really. Purchasing honey that is made from local bees as opposed to the processed ones you find in some stores is one of the best ways to reduce outdoor allergies. You can find local honey typically at the farmer’s market or in the local section of your grocery store. Raw honey also helps stabilize weight loss, is a great source of natural energy and a good antioxidant. Not to mention, it also helps the immune system too!

Cinnamon –
Cinnamon may be a tiny spice, but it’s powerful! There are a lot of health benefits to cinnamon – balancing blood sugar, god for the digestive system, a high source of antioxidants, anti-inflammatory and anti-aging, and helps protect heart health just to name a few. A little teaspoon of cinnamon (like in your coffee or tea each morning) is an easy and natural way to give your system a good boost.

Chocolate –
Ok, you may think this one is a little crazy – but have you ever heard of dark chocolate being good for you? It’s true. Obviously you don’t want to go overboard on it – but you can reap the benefits from it too! Chocolate is good for preventing cancer and diseases, improving heart health, balancing cholesterol and blood sugar, and is a rich antioxidant superfood.

So not only are these cookies a great choice to help those sugar cravings, they also are packed with tons of nutritional benefits you probably didn’t even realize. A win all around!

Do you try to remake foods you love from the store or restaurants?

What’s your favorite cookie?

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Whole Foods Vegan Cookie Recipe | Copycat Flourless Tahini (2024)

FAQs

How do you fix cookies without enough flour? ›

The easy fix here is to add more flour to the dough, little by little, until it sticks well to the mixer. Be sure you're using a thick, good quality baking sheet, too, as thin dark ones promote browning and will cause cookies to bake faster and burn more easily.

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Can I use tahini instead of butter in baking? ›

Rich, tasty and nutrient-dense, nut butters like almond, cashew, peanut and tahini make excellent butter substitutes for baking and cooking. They will help retain moisture in batter and dough and give your baked goods and other dishes a nutty flavor.

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What is flourless cookie made of? ›

In the case of these amazing flourless fudge cookies, you'll only need egg whites, confectioners' sugar, cocoa powder, your favorite chopped chocolate, plus some miniature chocolate chips that you could do without. There's also a bit of salt and vanilla, but you could even skip those, too.

What happens if you don't put enough flour in sugar cookies? ›

It's so easy to over add on flour which will make a dry cookie. Not enough flour though won't allow the cookie to hold its super crisp shape. The dough will be ready when it pulls away from the side of the bowl when mixing, is a cohesive dough (not super crumbly), and is soft and squishy.

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How do you know if cookie dough has enough flour? ›

If the dough is too sticky, it may need more flour. Check the texture of the cookies: If your cookies are spreading too much in the oven, they may need more flour to help them hold their shape. If the cookies are too dry or crumbly, they may have too much flour.

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What does tahini replace in baking? ›

Substitute butter with tahini in cookies

No more last-minute grocery runs when you're rushing to make cookies for a bake sale. Use tahini instead of butter in chocolate chip cookies or oatmeal raisin cookies. Replace every ½ cup of butter with a ½ cup of tahini and 1 tablespoon of water.

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Is tahini more healthy than peanut butter? ›

Is Tahini healthier than peanut butter? They're about the same. Tahini is a little less calorie-dense than peanut butter. But that doesn't mean it's healthier, just that you can eat a little more of it.

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Why use tahini in baking? ›

I personally love to bake with it because it keeps desserts super moist without adding too much of a nut butter flavor. Because tahini is made from sesame seeds it's perfect for keeping recipes nut-free and allergy friendly.

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Is it better to have more or less flour in cookies? ›

Too much flour and your cookies will heavy, dense and dry. Too little flour, and the fats in the dough will spread out, creating a thinner cookie, and depending on the sugar content, they will either be thin and crispy, or thin and need to cool completely to solidify.

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Why do my cookies taste too much like flour? ›

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

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What can too much flour cause a cookie to be? ›

Avoid packing the flour into the measuring cup, as this can result in using too much flour and lead to dry, flat cookies. Properly incorporate leavening agents: Ensure that leavening agents, such as baking powder or baking soda, are evenly distributed throughout the dough.

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What do vegan cookies not have? ›

These cookies are vegan, so there is no milk, butter or egg in them. They are gluten-free, so we don't use wheat, spelled or rye.

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What makes a cookie not vegan? ›

Animal ingredients in cookies

Butter and eggs are the most common animal products found in cookies. In addition to butter, dairy can also make its way into store-bought cookies in the form of whey. While not as common, there are a number of boxed cookies that use honey for added sweetness.

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What is vegan cookie dough made of? ›

To make vegan cookie dough:

Add the vegan butter, brown sugar, and white sugar to a large bowl or mixer bowl. Whisk until creamy. Add 1 tablespoon of plant-based milk and vanilla extract and mix in. Add the flour and mix to form a dough.

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How do you thicken cookie dough without flour? ›

There are several ways you can thicken cookie dough without adding flour: Add more butter: Adding more butter to the dough can help thicken it and give it a softer, more tender texture. Just be sure to incorporate the butter evenly throughout the dough.

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How do you fix sticky cookie dough without flour? ›

Can I use cornstarch to make my cookie dough less sticky? Yes, cornstarch can help absorb excess moisture in the dough and make it less sticky. Sprinkle a small amount of cornstarch on your hands or work surface before handling the dough. Alternatively, add a tablespoon or two of cornstarch to the dough while mixing.

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How do you fix raw cookies in the middle? ›

If your cookies have cooled all the way down and they're still more on the raw side, they'll have to go back in the oven. As per Food52's instructions, preheat your oven to about 300 or 325 degrees Fahrenheit, then add the cookies in for 10 to 15 minutes at most, depending on how underbaked they were to begin with.

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Should I add more flour to my cookies? ›

This will help to create a thicker dough that will not spread too much in the oven, resulting in chewier cookies. However, it's important to note that adding too much flour will make your cookies dry and crumbly. So, it's best to start with a small amount of extra flour and add more as needed.

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