Cookies, Recipes

Tahini Ginger Cookies (grain & gluten free)

Ginger is one of those ingredients that reminds me of upcoming Christmas. If you like the flavor of it, you will just love these Tahini Ginger Cookies. The perfect chewy on the outside and soft in the middle texture, makes them being my favorite kind of cookies. Furthermore, a perfect amount of  ginger, hints of cinnamon and nutmeg makes them burst with spicy and warm flavor. These paleo ginger cookies are the perfect healthy alternative for the Christmas celebrations this year. But they are also the treat I could eat every single day for breakfast, dessert or snack!

The cookies are made gluten & grain-free thanks to brown rice flour and tapioca starch. What’s more, while being naturally sweetened with date sugar and honey, they are perfectly sweet and taste just like the traditional ginger cookies. Each of them are topped with a pecan for a Southern-inspired dessert. Make sure you store them in an airtight container, as they taste even better and softer the second day!

I hope you will enjoy this easy and delicious recipe for chewy, full of spicy ginger Ginger Tahini Cookies.

Merry Christmas!

Tahini Ginger Cookies (grain & gluten free)Tahini Ginger Cookies (grain & gluten free)

Tahini Ginger Cookies (grain & gluten free)


  • 3/4 cup brown rice flour
  • 3 tbsp tapioca starch
  • 1/4 cup date sugar
  • 1 large egg
  • 1/3 cup tahini
  • 2.5 tbsp melted coconut oil, in a room temperature
  • 2 tbsp honey
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 tsp cinnamon
  • 1.2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp salt


  1. Preheat over to 350F/
  2. In a bowl, combine egg, date sugar, melted coconut oil, tahini, honey and whisk using a mixer.
  3. Add brown rice flour, tapioca starch, baking soda, apple cider, salt and all the spices.
  4. Mix until well combined.
  5. Form into cookie balls and flatten them (I used tablespoon to scoop the dough
  6. use a tablespoon to scoop the dough. Drop the cookie dough into 17 rounded scoops and form cookies. Top each with a pecan.
  7. Line a large baking sheet with parchment paper.
  8. Bake for 8-12 minutes until slightly gold on the edges and just firm to the touch.
  9. Cool on the baking sheet. Store in a closed container.

This recipe makes 17 cookies.