🍯 Sauces & Condiments

Tahini Substitute for Baking - Best Alternatives for Cookies, Brownies, and Cakes

Discover the best tahini substitutes for baking cookies, brownies, cakes, and other baked goods. Learn about nut butters, oils, and other alternatives that work perfectly in baking recipes.

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Quick Answer

The best tahini substitute for baking is peanut butter (1:1 ratio) or almond butter (1:1 ratio). For nut-free options, use sunflower seed butter or coconut oil. These alternatives provide the creamy texture and nutty flavor essential for baked goods while maintaining proper consistency.

Best Substitutes

Peanut Butter

1:1

Peanut butter is the most accessible tahini substitute for baking. It provides similar creamy texture and nutty flavor that works well in most baked goods. Use natural peanut butter for best results and adjust sweetness if needed.

Best for:

cookiesbrowniesquick breadswhen tahini is unavailable

Most accessible substitute with similar creamy texture and nutty flavor

Almond Butter

1:1

Almond butter provides a mild, slightly sweet flavor that works well in tahini baking applications. It's creamier than tahini and adds a subtle nutty taste without overpowering other flavors in baked goods.

Best for:

cookiescakesmuffinswhen you want subtle nut flavor

Mild, slightly sweet flavor that works well in baking

Sunflower Seed Butter

1:1

Sunflower seed butter is an excellent nut-free alternative for tahini baking. It provides a similar creamy texture with a mild, slightly earthy flavor that works well in various baked goods.

Best for:

nut-free bakingallergy-friendly recipesschool-safe baked goods

Nut-free alternative with similar texture and mild flavor

Cashew Butter

1:1

Cashew butter is creamy and mild, making it an excellent tahini baking substitute. It provides smooth texture without overpowering other flavors, perfect for baked goods where you want a subtle nutty background.

Best for:

creamy baked goodsmild-flavored treatswhen you want smooth texture

Creamy and mild, works well in baking without overpowering flavor

Coconut Oil

1:1

Coconut oil is solid at room temperature, making it perfect for baking where you need a solid fat. Use refined coconut oil for neutral flavor, or unrefined for a subtle coconut taste. It works well in cookies and brownies.

Best for:

cookiesbrownieswhen you want solid fattropical baked goods

Solid at room temperature, perfect for baking. Use refined for neutral flavor

Sesame Oil + Sesame Seeds

2 tbsp sesame oil + 1/4 cup sesame seeds = 1/4 cup tahini

Combine sesame oil with ground sesame seeds to create the most authentic tahini baking substitute. Toast the seeds first for enhanced flavor depth. This provides the traditional sesame taste and creamy texture.

Best for:

authentic Middle Eastern baked goodswhen you want sesame flavortraditional recipes

Closest to authentic tahini flavor. Toast seeds for enhanced depth

Greek Yogurt

1/2 cup yogurt = 1/4 cup tahini

Greek yogurt adds moisture and a tangy flavor to baked goods. Use plain, unsweetened yogurt and adjust the amount based on desired consistency. This also adds protein and probiotics to your baked goods.

Best for:

moist baked goodswhen you want added proteintangy flavor

Adds moisture and tang. Use plain, unsweetened yogurt

Avocado

1/2 avocado = 1/4 cup tahini

Avocado adds creaminess and healthy fats to baked goods. Blend until smooth for best results. This creates a rich, creamy texture while adding nutritional benefits and a subtle flavor.

Best for:

healthy baked goodswhen you want healthy fatsmoist texture

Adds creaminess and healthy fats. Blend until smooth

Cooking Tips

💡For authentic flavor, sesame oil + seeds is closest to real tahini in baking
💡Toast sesame seeds before grinding for enhanced flavor depth
💡Use natural nut butters without added sugar or salt for best results
💡Greek yogurt works well but may make baked goods slightly tangier
💡For nut-free baking, sunflower seed butter is the best option
💡Coconut oil is perfect for recipes that need solid fat at room temperature
💡Adjust sweetness in recipes when using nut butters as they may be sweeter than tahini
💡For cookies and brownies, peanut butter provides the most similar texture to tahini

Frequently Asked Questions

What's the best substitute for tahini in baking?

The best tahini substitute for baking is peanut butter (1:1 ratio) for accessibility and similar flavor, or almond butter for a milder taste. For nut-free options, sunflower seed butter works well. For authentic flavor, use sesame oil + sesame seeds.

Can I use peanut butter instead of tahini in baking?

Yes, peanut butter works excellently as a tahini baking substitute. Use a 1:1 ratio and choose natural peanut butter without added sugar. It provides similar creamy texture and nutty flavor that works well in most baked goods.

How do I substitute tahini in cookies?

For cookies, peanut butter is the best tahini substitute as it provides similar texture and flavor. Use a 1:1 ratio and choose natural peanut butter. For nut-free options, sunflower seed butter works well and provides similar consistency.

What can I use instead of tahini in brownies?

For brownies, peanut butter or almond butter work well as tahini substitutes. Use a 1:1 ratio and choose natural nut butters. For nut-free options, sunflower seed butter or coconut oil can provide similar texture and richness.

Can I use coconut oil instead of tahini in baking?

Yes, coconut oil can substitute for tahini in baking, especially in recipes that need solid fat. Use refined coconut oil for neutral flavor, or unrefined for a subtle coconut taste. It works well in cookies and brownies.

What's a good nut-free tahini substitute for baking?

For nut-free tahini baking, sunflower seed butter is the best substitute as it provides similar creamy texture and mild flavor. Coconut oil is another option that works well in recipes requiring solid fat.

Summary

Discover the best tahini substitutes for baking including peanut butter, almond butter, and nut-free alternatives. Learn proper ratios and tips for cookies, brownies, and cakes without tahini.