These vegan marbled tahini cookies are a delicious twist on a recipe by the Susan Spungen, whose holiday cookie recipes I’m absolutely obsessed with! I first saw her make these gorgeous marbled cookies in a New York Times holiday baking video, and I was instantly hooked. While her original recipe calls for eggs and butter, I’ve veganized it to fit my values — and trust me, you won’t miss either!
If you’re as obsessed with Susan Spungen’s recipes as I am, you’ll be happy to know I’ve veganized a few others, which you can also find on my blog. Her approach to holiday baking is both timeless and elegant, and I love adding my own vegan spin to her creations.
Check out the original recipe here and the inspiring holiday video here.
Ingredients (Yields about 24 vegan marbled tahini cookies cookies)
- 3 cups (385 g) all-purpose flour (+ more for dusting)
- 1½ tsp fine salt
- ½ tsp baking powder
- 1 cup (225 g) vegan butter, softened
- 1 cup (125 g) confectioners’ sugar (add up to 2 more tablespoons for sweeter cookies)
- 3 tbsp aquafaba (or 1 tbsp soy flour + 2 tbsp water)
- 1 tsp vanilla extract
- ¼ cup (60 g) plain tahini
- 3 tbsp (45 g) black tahini (or substitute dark almond butter, pumpkin seed butter, etc.)
- ¼ cup (50 g) sesame seeds (optional) + 2 extra tbsp Aquafaba for brushing
Why You’ll Love These Vegan Marbled Tahini Cookies
- Not overly sweet: The tahini adds a nutty, rich flavor that balances the subtle sweetness. If you prefer sweeter cookies, you can easily add more sugar.
- Customizable: Can’t find black tahini? Substitute with another dark nut or seed butter like almond or pumpkin seed butter for a similar aesthetic and taste or just use all white Tahini for a cookie without the marbling, that’ll be just as tasty.
- Stunning Presentation: The marbled design makes these cookies perfect for holiday gatherings, cookie swaps, or as edible gifts.
Instructions
1. Prepare the Dough:
- In a medium bowl, whisk together flour, salt, and baking powder.
- In a stand mixer, cream the vegan butter and confectioners’ sugar until fluffy (2–3 minutes). Add aquafaba and vanilla, and mix until smooth.
2. Divide and Flavor the Dough:
- Mix the flour mixture into the wet ingredients until just combined.
- Split the dough into two portions (⅔ and ⅓). To the larger portion, add plain tahini and mix well. To the smaller portion, add black tahini and mix.
3. Layer and Marble:
- Divide each dough into two halves. Layer white dough, black dough, and repeat. Gently knead to marbleize. Form the dough into a log and wrap tightly in plastic wrap. Chill for at least 4 hours (or overnight).
4. Slice and Bake:
- Preheat the oven to 325°F (160°C). Brush the dough log with a thin layer of aquafaba and coat with black sanding sugar if desired.
- Slice into ¼-inch thick cookies and place on a parchment-lined baking sheet. Freeze for 10 minutes.
- Bake for 14–16 minutes, or until lightly golden underneath. Let cool on a wire rack.
5. Enjoy and Store:
Store in an airtight container for up to a week. These cookies also freeze beautifully, so you can bake them in advance!
Vegan Tahini Cookies Recipe
Ingredients
- 3 cups 385 g all-purpose flour (+ more for dusting)
- 1½ tsp fine salt
- ½ tsp baking powder
- 1 cup 225 g vegan butter, softened
- 1 cup 125 g confectioners’ sugar (add up to 2 more tablespoons for sweeter cookies)
- 3 tbsp aquafaba or 1 tbsp soy flour + 2 tbsp water
- 1 tsp vanilla extract
- ¼ cup 60 g plain tahini
- 3 tbsp 45 g black tahini (or substitute dark almond butter, pumpkin seed butter, etc.)
- ¼ cup 50 g sesame seeds (optional) + 2 extra tbsp Aquafaba for brushing
Instructions
Prepare the Dough:
- In a medium bowl, whisk together flour, salt, and baking powder.
- In a stand mixer, cream the vegan butter and confectioners’ sugar until fluffy (2–3 minutes). Add aquafaba and vanilla, and mix until smooth.
Divide and Flavor the Dough:
- Mix the flour mixture into the wet ingredients until just combined.
- Split the dough into two portions (⅔ and ⅓). To the larger portion, add plain tahini and mix well. To the smaller portion, add black tahini and mix.
Layer and Marble:
- Divide each dough into two halves. Layer white dough, black dough, and repeat. Gently knead to marbleize. Form the dough into a log and wrap tightly in plastic wrap. Chill for at least 4 hours (or overnight).
Slice and Bake:
- Preheat the oven to 325°F (160°C). Brush the dough log with a thin layer of aquafaba and coat with black sanding sugar if desired.
- Slice into ¼-inch thick cookies and place on a parchment-lined baking sheet. Freeze for 10 minutes.
- Bake for 14–16 minutes, or until lightly golden underneath. Let cool on a wire rack.
Enjoy and Store:
- Store in an airtight container for up to a week. These cookies also freeze beautifully, so you can bake them in advance!
Final Thoughts
These marbled tahini cookies are perfect for adding a touch of elegance to your holiday baking. Whether you’re inspired by Susan Spungen’s original recipe or just love the combination of tahini and vegan baking, these cookies are sure to impress.
Let me know if you try them! Check out my blog for more veganized Susan Spungen recipes and other holiday baking ideas. Happy baking!
More baking recipes here:
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