These spicy ginger cookies are chewy on the outside, soft in the middle, and absolutely addicting!

Triple Ginger Tahini Cookies [Vegan, Gluten-Free]

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  • 1/3 cup, plus 1 tablespoon tahini
  • 2 tablespoons organic black strap molasses
  • 3 tablespoons brown rice syrup
  • 1/2 heaping tablespoon freshly grated ginger
  • Generous pinch flaky sea salt
  • 5 tablespoons coconut oil, melted
  • 1/2 teaspoon ground ginger
  • 3/4 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/3 cup organic crystalized ginger (sulphite-free), chopped


  1. Preheat oven to 350° F
  2. Mix tahini, molasses, brown rice syrup, fresh ginger, salt, and coconut oil in a bowl until well combined.
  3. Add in the ground ginger, buckwheat flour, baking powder, and crystallized ginger, and stir everything together. The dough should be soft and wet, but not sticky. If it’s completely un-workable, add another tablespoon or two of flour. If it seems dry, add a splash of hot water.
  4. Roll the dough into balls. Then, with your hand, shape and flatten the dough to form a disc. Place each disc on a lined baking sheet. Sprinkle a little organic turbinado or rapadura sugar on top if desired, or garnish with extra crystallized ginger.
  5. Bake in the oven until just set, about 10-12 minutes then let cool completely before serving.


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