Vegan Tahini Cookies
Delicious vegan tahini cookies with only six simple ingredients. Chewy, crunchy and rich sesame cookies that are dairy-free, gluten-free and refined sugar-free.
Ingredients
- ½ cup + 2 tablespoons (150 ml) tahini creamy, unsalted
- ½ cup (60 g) oat flour
- 7 tablespoons (105 ml) maple syrup
- ¼ teaspoon salt
- 1 tablespoon lemon zest from about 1 lemon
- 4 tablespoons (35 g) sesame seeds raw or toasted
Instructions
- Preheat oven to 350°F / 175°C. Line baking sheets with baking parchment or silicone baking sheets.
- In a mixing bowl, combine the tahini, oat flour, maple syrup, salt and lemon zest.½ cup + 2 tablespoons (150 ml) tahini, ½ cup (60 g) oat flour, 7 tablespoons (105 ml) maple syrup, ¼ teaspoon salt, 1 tablespoon lemon zest
- Stir vigorously until smooth. Continue to mix until the dough becomes firm and holds its shape.
- Fill a shallow bowl with the sesame seeds.4 tablespoons (35 g) sesame seeds
- Scoop the dough into 1 tablespoon portions, then roll into a ball using your hands.
- Roll each ball in the sesame seeds and place them on a baking sheet about 3 inches or 8 cm apart.
- Flatten each of the cookies using the base of a glass or jar to about ¼ inch or 6mm thick.
- Bake for 12 minutes or until the edges are golden brown.
- Remove from the oven and cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Nutritional Estimate Per Serving
Calories 86kcal | Carbohydrates 9g | Protein 2g | Fat 5g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 2g | Sodium 34mg | Potassium 70mg | Fiber 1g | Sugar 4g | Vitamin A 5IU | Vitamin C 1mg | Calcium 36mg | Iron 1mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x