Vegan Pistachio Tahini Holiday Cookies
Soft, nutty, and festive vegan cookies made with tahini and pistachios. Perfect for holiday baking, gifting, or cozy winter treats.
Yield: 4 people
Calories: 265kcal
Cost: $5
Equipment
- Mixing Bowl
- Whisk
- Spatula or Wooden Spoon
- Baking Sheet
- Parchment paper
- Cooling rack
Materials
Main Dough
- 1/2 cup tahini well-stirred and runny
- 1/3 cup maple syrup or coconut sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chopped pistachios
Optional Add-Ins
- 1/4 tsp cinnamon optional
- 1/4 tsp cardamom optional
- 1 tsp orange zest optional
- 2 tbsp extra chopped pistachios for topping
Instructions
- Add tahini and maple syrup (or coconut sugar) to a mixing bowl. Whisk until smooth and creamy.
- Stir in vanilla extract and a pinch of salt. Mix well to blend the flavors.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry mixture to the tahini bowl. Mix until a soft dough forms.
- If the dough feels dry, add 1–2 teaspoons of plant milk. If it’s sticky, add 1–2 teaspoons of flour.
- Fold in chopped pistachios until evenly distributed.
- Refrigerate for 20–30 minutes to make shaping easier.
- Scoop small balls of dough and place them on a parchment-lined baking sheet. Press gently to flatten. Add extra pistachios on top if desired.
- Bake at 350°F (175°C) for 9–12 minutes, or until edges appear lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack.
- Place cooled cookies in an airtight container. They stay soft for several days or can be frozen.
Notes
These cookies stay soft for several days and taste even better the next day. Add cinnamon or cardamom for warm holiday spice, or orange zest for brightness. For gluten-free baking, use a 1:1 gluten-free flour blend.