Easy Tahini Cookies Vegan Gf Recipes
VEGAN TAHINI COOKIES
Steps:
- In a bowl, mix up maple syrup, tahini* and vanilla essence until fully combined and there are no lumps in your tahini.
- Mix in ground walnuts until fully combined.
- In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.
- Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
- Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
- Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.
Nutrition Facts : Calories 116.25 calories, Carbohydrate 12.46 grams, Cholesterol 0 milligrams, Fat 6.65 grams, Fiber 0.9 grams, Protein 2.71 grams, SaturatedFat 0.78 grams, Sodium 1.92 milligrams, Sugar 4.16 grams, TransFat 0 grams, UnsaturatedFat 5.87 grams
QUICK + EASY VEGAN TAHINI COOKIES (GLUTEN FREE, DAIRY FREE, VEGAN, PALEO)
If you have 30 minutes to spare, make these delicious vegan tahini cookies. They're healthy and easy to make - but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour... they're absolutely to die for.
Provided by Kat | The Loopy Whisk
Time 30m
Number Of Ingredients 8
Steps:
- In a bowl, mix together all the tahini cookies ingredients except the sesame seeds.
- Mix together the white and black sesame seeds in a small bowl.
- Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it's about ¾ cm (1/3 inch) thick.
- Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
- Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
- Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
- The tahini cookies keep well in a cool dry place in a closed container for about 1 week.
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