If you love savory foods, you’re going to love these Sesame Miso and Tahini Cookies. They are just the right amount of salty, savory, and sweet to make a deliciously chewy snack!

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I know tahini cookies are nothing new, but when I searched for miso and tahini cookies, I came up empty handed. Admittedly, we have an overabundance of miso in our fridge right now and I was looking for a creative way to use it up! These are definitely, 1000% a savory cookie. The saltiness of the miso really enhances the savory factor. 

These cookies are chewy on the outside, yet soft and pillowy on the inside. The texture is on point.

If you give this cookie recipe a try, please let me know what you think in the comments!

What Ingredients are Needed for Sesame Miso and Tahini Cookies?

Flour: Regular all-purpose white flour.

Tahini: Tahini is made from sesame seeds so this recipe is nut free!

Miso: White or yellow miso.

Coconut Sugar: The less refined sugar the better, so we’re using coconut sugar instead of brown sugar.

Maple Syrup: Again the less refined sugar the better, so we’re using maple syrup instead of white sugar.

Egg: To make this recipe completely vegan, swap the egg for a flax egg.

Coconut Oil: To make this recipe dairy-free, we’re using coconut oil instead of butter.

Vanilla Extract: Wouldn’t be cookies without it!

Baking Powder

Baking Soda

Sesame Seeds: To top your cookies with!

Kitchen Tools Needed for this Recipe

• Baking Tray
• Mixing Bowls 
• Measuring Cups 
• Electric Hand Mixer
• Cookie Drying Racks
• Parchment Paper

Like this Recipe? Try These Similar Recipes:

• Chocolate Chip Miso and Tahini Cookies
• Savory Tahini Banana Bread
• Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle
• Gluten Free Oatmeal Chocolate Chip Cookies
• Lemon Olive Oil Cake
• Gluten Free Oatmeal Raisin Cookies

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How to Make Sesame Miso and Tahini Cookies

Combine the Dry Ingredients: Add flour, baking soda, and baking powder to a small bowl and stir together.

Combine the Wet Ingredients: Add coconut oil, coconut sugar, and maple syrup to a large mixing bowl and beat with a hand mixer. (Can also use a stand mixer). Beat in the miso and tahini until combined. Lastly, beat in the egg and vanilla until just combined.

Make the Cookie Dough: Slowly incorporate the dry ingredients into the wet ingredients. May have to stop and scrape down the sides to get everything fully combined. The dough will be thick at this point. I used a spatula to combine the last portion as the dough was very very thick. Once combined, place the dough in the fridge to chill for at least 2 hours or overnight. 

Bake the Cookies: After the dough has chilled, preheat the oven to 350° F. Add sesame seeds to a plate and roll cookie dough into a ball using a tablespoon and your hands. Roll the cookie dough ball in the sesame seeds. Repeat until all the balls are coated in sesame seeds. Space balls out 2 inches apart on the baking sheet and bake in the oven for 9-10 minutes. Rotate the tray and using a fork, slightly press the cookies and bake for another 5 minutes. Let cookies rest for 2-3 minutes before transferring to a cookie drying rack.