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  • Jesmond Cake Company

Vegan oat & tahini cookies

Updated: Apr 17, 2023


I spent last week in Greece and had some oat & tahini biscuits that were one of the nicest things I’ve ever eaten, so I’ve tried to recreate something similar here.


Makes 16 cookies (or 8 if paired)

100g tahini

100g vegan margarine

100g caster sugar

pinch of salt

30g oats, whizzed up into flour

70g self raising flour

1 tsp baking powder

The cookies taste great on their own but the ones I had in Greece were sandwiched together with a tahini cream, so you might want to try that:

Tahini filling:

100g tahini

80g icing sugar

60g vegan butter (e.g. Flora Plant Butter or Naturli block)

Preheat the oven to 180 degrees C.

To make the cookies, cream the margarine, sugar and tahini until it is light and fluffy. Blitz the oats in a grinder or food processor to make oat flour, then add this with the self-raising flour, salt and baking powder into the creamed mixture.

Roll out 16 balls and place them on greaseproof paper on two baking trays. Flatten them with your palm.

Bake for 15 minutes until they are golden at the edges. They’re soft when they come out of the oven so allow them to cool and harden on the trays, then transfer to a wire rack.

To make the filling, whisk all the ingredients together then pipe this onto 8 of the cookies and sandwich together with the rest.

Kali orexi!


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