If you are a fan of tahini, you will love these vegan tahini cookies. They are soft, chewy, and full of nutty flavor. They are also gluten-free and refined sugar free, making them a healthy and satisfying treat.
You only need 7 simple ingredients and less than half an hour to whip up these cookies. They are great for breakfast, snack, or dessert, and pair well with a hot drink. Keep reading to find out how to make these yummy cookies!
Tahini Cookies
Savor the unique fusion of flavors in our Tahini Cookies recipe. These delectable treats blend the richness of tahini with the sweetness of maple syrup, resulting in a mouthwatering cookie that's both nutty and sweet. Perfectly satisfying for any sweet craving!
Equipment
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Baking sheet
- Parchment paper
Ingredients
- ¼ cup (60 ml) Maple syrup
- ¼ cup (60 ml) Tahini
- ½ cup (60 g) Almond flour
- 1 tsp Vanilla extract
- ¾ cup (90 g) Tapioca starch
- ⅓ tsp Baking soda
- Sesame seeds for coating (optional)
Instructions
- In a bowl, whisk together the maple syrup, tahini, and vanilla extract until smooth and no lumps remain.
- Add the almond flour, tapioca starch, and baking soda and mix well with a spatula. The dough will be thick and sticky.
- Refrigerate the dough for about 20 minutes to make it easier to handle.
- Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Scoop out about 1 tablespoon of dough and roll it into a ball. If using sesame seeds, dip the ball in a plate of sesame seeds to coat it lightly.
- Place the ball on the prepared baking sheet and flatten it slightly with your palm or the bottom of a glass. Repeat with the remaining dough, leaving some space between the cookies.
- Bake for 10 to 12 minutes or until golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack (if you have) to cool completely.
- Enjoy your vegan tahini cookies with a cup of tea or coffee, or store them in an airtight container for up tp 3 days.
