Copycat Whole Foods Tahini Cookies Recipe Naturally Vegan and Gluten-Free

Whole Foods Tahini Cookies Copycat Recipe - Alway Vegan and Gluten-Free
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Here it is! The copycat recipe for Whole Foods tahini cookies! Whole Foods’ tahini cookies are so delicious, so hearty, and so (relatively) good for you. This is a one-bowl recipe, and with only a few base ingredients, along with whatever optionals you want to mix in, these cookies are not only amazing, but they are so easy to whip up!

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And these cookies aren’t just for dessert any more. They just may become your new favourite breakfast cookies, and they make the perfect delicious and nutritious carry-along snack!

You will want to use a food processor to make these tahini cookies; if you don’t have a food processor, you may be able to start off with a high-speed blender, and then finish them off in a bowl. But really, you want a food processor.

Once in the oven, the key to these cookies is making sure that they are really done before you pull them out, and then letting them cool for at least 10 minutes on the baking pan before transferring them to a rack to finish cooling. This gives them time to firm up and solidify so that they don’t fall apart when you put them on the rack. Don’t worry, once they are cooled they are firm and won’t fall apart at all.

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While we’ve listed a few optional mix-ins, really the sky is the limit. Whole Foods traditionally adds raisins to theirs, but really you can mix in almost any dried fruit such as bits of dried apricot, dried cherries, or dried cranberries, or even bits of dates. We also really like making these with chocolate chips.

Whole Foods Tahini Cookies Copycat Recipe

Base Ingredients

1 1/2 cups quick-cooking rolled oats
1/2 cup tahini
1/2 cup maple syrup
1/2 to 1 teaspoon cinnamon
1/2 cup chopped nuts (walnuts or pecans are best)


3 Tablespoons raisins or other chopped dried fruit, or chocolate chips


Preheat oven to 325°. Line a cookie sheet with parchment paper or grease it well.

Place the oats (make sure they are quick-cooking oats) in your food processor and pulse (or turn on and off rapidly if your food processor doesn’t have a pulse feature) until the oats are coarsely ground – you want it to be like oat flour that still has a lot of oats in it.

Coarsely ground oats
coursely ground oats in food processor

Add the tahini, maple syrup, and cinnamon to the food processor, and process just until everything is fully mixed in and uniformly incorporated.

Now add in the nuts and any optional ingredients, and turn the food processor back on. Within a short period of time the cookie dough will come together and form a ball of dough that starts going around the food processor bowl. When it does this turn the food processor off.

Cookie dough ball starting to form
cookie dough ball in food processor

Take two tablespoons (like the kind that came with your flatware along with the forks, not measuring tablespoons) and use them to scoop and drop pingpong ball-size to golfball-size mounds of dough onto the cookie sheet.

whole foods tahini cookie recipe

Bake for about 15 minutes, cookies are done when you can see that they have turned golden-brown at the edges.

Remove from oven and cool on baking pan for 10 minutes, then transfer to a cooling rack and allow to cool completely.

Makes 10-12 cookies.

copycat whole foods tahini cookie recipe

Whole Foods Tahini Cookies Copycat Recipe - Alway Vegan and Gluten-Free

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2 thoughts on “Copycat Whole Foods Tahini Cookies Recipe Naturally Vegan and Gluten-Free

  1. Hi – I just made these cookies following the recipe fully. After 15 minutes they had not begun to turn golden. After 8 more minutes, they had flattened slightly like the photo of your finished cookies, but had still not changed color. Perhaps they would have darkened a bit if placed directly on the cookie sheet instead of on parchment paper. Took them out anyway at almost 25 minutes and left them on the sheet for 10 min as recommended before moving to rack.

    Texture once cooled was pretty good although still a little doughy in the center. Flavor is good except too sweet for our taste. Next time I will cut the maple syrup by at least half. Watching for a golden color doesn’t seem to be a good guideline, as it really didn’t change. I know oven temps vary, but ours tends to run a little hot if anything.

    Hope this feedback is helpful.

    1. Hi Eugene! Thank you for the feedback! In addition to oven temps varying, other things that can affect recipes (especially baking) include the humidity and the altitude. Let us know how your experiment with cutting the maple syrup goes! 👩🏻‍🍳

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