Vegan Tahini Oat Cookies 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.

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.

VEGAN TAHINI OAT COOKIES

Steps:

• preheat oven to 350.
• grind oats in a blender until coarsely ground (some whole flakes should remain intact.) don't wash blender yet.
• In a large mixing bowl, combine oats, flour, salt, and baking powder.
• Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
• Stir mixture into oat mixture.
• Drop tablespoons of batter on greased baking sheet.
• Sprinkle with sesame seeds.
• Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.