Hojicha Tahini Cookies (Toasty, Nutty, Just the Right Amount of Sweet)
Rated 5.0 stars by 1 users
Servings
12
Prep Time
15 minutes
Cook Time
12 minutes
If you love cozy flavors, chewy cookies, and desserts that feel indulgent without being over-the-top, these Hojicha Tahini Cookies are about to become your new favorite bake. Created by Lanina of Colorful Superfoodie, this recipe blends the toasted, caramel-like notes of hojicha with rich tahini and just the right amount of sweetness.
They’re soft, nutty, lightly sweet, and finished with a drizzle of chocolate and a sprinkle of sesame seeds for that bakery‑level finish. Perfect with an afternoon hojicha latte or tucked into your freezer for future you.
Why You’ll Love It:
- Cozy, toasty hojicha flavor with nutty tahini
- Naturally gluten free and dairy free
- Soft and chewy with a lightly crisp edge
- Not overly sweet, perfectly balanced
- Easy to make and freezer friendly
Ingredients
- 1 cup creamy organic raw tahini
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp vanilla extract
-
1 1/2 tsp Hojicha powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup chocolate chips
- Sesame seeds
Directions
In a bowl, mix together the raw tahini, maple syrup, melted coconut oil, and vanilla extract.
- Add in the almond flour, tapioca flour, coconut sugar, hojicha powder, baking powder, and baking soda. Mix ingredients together well until a thick cookie dough forms.
- Using a medium cookie dough scoop, scoop about 12 cookie dough balls. Add the cookie dough balls to a parchment paper lined baking sheet and space them a couple inches apart.
- Flatten the cookie dough balls and bake them for 10-12 minutes at 350 degrees.
- Once the cookies are done, set them aside to cool completely before drizzling the chocolate.
- Melt the chocolate chips with a little bit of coconut oil either in a double boiler or in the microwave in 30 second increments.
- Drizzle the melted chocolate on top of each cookie.
- Sprinkle some sesame seeds on top of the cookies and let the chocolate set.
- Store the cookies in an air tight container and enjoy within 1 week or freeze for later.
Recipe Note
These cookies are a beautiful example of why hojicha works so well in baking. Its roasted, mellow flavor adds depth without bitterness, pairing perfectly with tahini’s natural richness. The result is a cookie that feels grounding, cozy, and quietly special.
Lanina created this recipe using Matcha Nude Hojicha, which is organically sourced from Japan and roasted to bring out its signature toasty warmth. If you’re looking for a low‑caffeine dessert that still delivers big flavor, this is the one.
Bake a batch, pour yourself a cup of hojicha, and enjoy a moment that feels slow in the best way. 🤎
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