Maple Tahini Freezer Cookies

Summer has only just begun and already there have been too many nights when I’ve felt like it’s too hot to turn the stove on to make dinner – never mind bake a batch of cookies.

Thankfully we exist in a world where no bake freezer cookies are a thing. And I’ve sampled my fair share of them over the past few months and can say with confidence that these are something to write home about.

Now, I know that we’re all working on managing our sugar cravings but just because we’ve kicked the gross white stuff to the curb doesn’t mean that we can’t indulge in a sweet treat every once in awhile. These little gems are just sweet enough and are also packed with good-for-you ingredients like sesame seeds and rolled oats.

Once they’ve had some time to set in the freezer they turn dense and fudgey. I’ve read a few no-bake cookie recipes that say they’ll keep at room temperature once they’ve set, but it’s been too damn hot around here for that and I like them cold, right out of the freezer!

Maple Tahini Freezer Cookies
Adapted from Minimalist Baker
Makes about 10-12 cookies


1/2 cup maple syrup
2 tbsp non-dairy milk or water
3 tbsp coconut oil, melted
2 tbsp raw cacao powder
1/4 tsp vanilla extract
2 tbsp shredded, unsweetened coconut
1 cup rolled oats
1/4 cup sesame seeds + more for sprinkling
1/3 cup tahini
Sea salt


1. Heat a small pot over medium-low heat. Once warm, add maple syrup, non-dairy milk, coconut oil, cacao and vanilla. Mix well with a whisk until glossy and warm. Set aside.

2. In a large bowl combine coconut, oats, sesame seeds and sea salt. Add maple syrup mixture and mix well to combine. Add tahini and mix well to combine.

3. Using a small cookie scoop or heaped tablespoon, drop cookies onto a parchment-lined sheet pan. Sprinkle with sesame seeds.

4. Place in freezer for at least 30-45 minutes to set. Once hardened transfer to an air-tight container. Cookies will keep for a week (lol) in the freezer.


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