If you’re looking for a healthier cookie recipe that’s eggless, gluten free, and vegan, these sesame seed cookies deserve a spot in your baking rotation. Made with millet flour, homemade tahini, nuts or seeds, and natural sweeteners, these cookies are nutty, lightly spiced, and easy to put together.
They’re perfect for kids’ snack boxes, after-school treats, or when you want something homemade and nourishing without complicated steps or fancy ingredients.
What makes this recipe special is that it relies on simple pantry staples, comes together in one bowl, and uses millets instead of refined flour, making it a great everyday bake for families.
Let’s look at the main ingredients!
Sesame Seeds
Sesame seeds are rich in calcium, iron, and healthy fats. In this recipe, lightly toasted sesame seeds are processed into homemade tahini, which acts as the primary fat source, adding richness, flavour, and a naturally creamy texture to the cookies.
Millet Flour (Jowar or Any Millet)
Millet flours like jowar are naturally gluten free and high in fibre. They make these cookies more filling and give them a lovely rustic bite while keeping the recipe lighter than refined flour-based cookies.
Nuts or Seeds (Almonds, Cashews, Pumpkin or Sunflower Seeds)
Nuts and seeds add plant protein, minerals, and good fats. When ground finely, they help bind the dough, improve texture, and make the cookies more nourishing — especially for growing kids.
Cardamom Pods
Cardamom adds natural sweetness and warmth without overpowering the cookies. It also aids digestion and pairs beautifully with sesame and jaggery or maple syrup.
Salt
A small pinch of salt balances the sweetness and enhances the nutty flavours of sesame and millet.
Baking Soda
Baking soda helps the cookies spread slightly and gives them a tender texture without eggs.
Tahini (Homemade Sesame Paste)
Tahini acts as the backbone of this recipe — replacing butter or oil. It provides structure, moisture, and a rich sesame flavour.
Natural Sweetener (Honey, Maple Syrup or Liquid Jaggery)
These sweeteners add sweetness while contributing trace minerals and moisture. Liquid jaggery, in particular, pairs beautifully with sesame and cardamom.
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Why You’ll Love This Recipe
- Made with millets instead of refined flour
- Eggless, gluten free, and vegan friendly
- Naturally sweetened
- No butter or refined oils
- Easy to make — great for beginners
- A healthier snack option for kids
- Perfect for tea time or school snack boxes
These eggless, gluten free vegan sesame seed cookies prove that baking with millets can be both simple and satisfying. With their nutty flavour, gentle sweetness, and crisp edges, they’re a wonderful healthier alternative to store-bought biscuits.
Whether you’re baking for kids or just want a fuss-free cookie recipe made with nourishing ingredients, this millet tahini is sure to become a favourite.
3/4 cup (100g) - Sesame Seeds 1/2 cup (60g) - Jowar Flour/Any millet flour 1/2 cup (60g) - Almonds/Cashews/Sunflower seeds/Pumpkin Seeds 2 Cardamom Pods 1/4 cup (65g) - Honey/Liquid Jaggery/Maple Syrup 1/4 tsp Baking Soda 1/8 tsp Salt 2 tbsp (15g) - Sesame Seeds (for Rolling) Lightly toast the sesame seeds on a low flame until they turn nutty and start to pop. Cool and grind it in a mixer jar, until it turns into a smooth paste, to make tahini. In a mixer jar, add millet flour, nuts or seeds, cardamom, salt, and baking soda. Grind into a fine powder. Transfer the mixture to a bowl. Add tahini and the sweetener of your choice. Mix everything gently to form a soft cookie dough. Scoop 1 tablespoon portions and roll them into balls. Roll each ball in sesame seeds. Place them on a parchment or silicon mat lined baking tray and gently flatten using the back of a glass or measuring cup. Bake them in a preheated oven at 170°C for 10–15 minutes, until the edges have turned golden. Let them cool on the tray inside the oven for 10 mins, with the oven door open. Let the cookies cool completely before storing — they firm up as they cool. Lightly toast the sesame seeds on a low flame only until fragrant. Over-toasting can make the tahini bitter. Grind the sesame seeds long enough for their natural oils to release and form a smooth paste. Scrape the jar in between if needed. If the mixer jar heats up, give it a rest for 5 mins. Make sure the nuts or seeds and millet flour are ground into a fine powder for a uniform cookie texture. The dough should be soft but not sticky. If it feels too dry, add 1–2 teaspoons of tahini or sweetener to adjust. Use a gentle hand while mixing; overworking the dough can make the cookies dense.
Ingredients
Instructions
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