Quick Easy Vegan Tahini Cookies Gluten Free Dairy Free Vegan Paleo Recipes

VEGAN SESAME TAHINI COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
• Pour sesame seeds into a shallow bowl. Using a medium cookie scoop, scoop and roll cookie dough into balls. Drop each ball into the bowl of sesame seeds. Roll and press until all dough balls are fully coated in seeds.
• Place cookie dough balls onto the baking sheet, spaced evenly apart, with enough room to spread quite a bit-these cookies will bake up big. Using the palm of your hand or a spoon, gently flatten cookies to desired thickness. If desired, press together any large cracks that form around the edges of cookies-some cracks are natural & pretty!
• Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes-do not remove from sheet for at least 15 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.

EASY TAHINI COOKIES (VEGAN + GF)

Steps:

• Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
• To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
• Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
• Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
• Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

QUICK + EASY VEGAN TAHINI COOKIES (GLUTEN FREE, DAIRY FREE, VEGAN, PALEO)

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.