MENU
OPEN SIDEBAR >
The other night I was in the mood for something sweet so I got myself into the kitchen for some baking! I was thinking about cookie dough and then I ended up experimenting with my new favorite ingredient tahini. It has the same great texture of traditional peanut butter but the flavor is less overpowering and less sweet plus it’s loaded with more nutrients. Give it a go and let me know what you think!
Chocolate Chip Tahini Cookies
Vegan, gluten free and nut free cookies.
Servings: 15 cookies
Ingredients
- 1 cup gluten free rolled oats
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 flax egg
- 1/4 cup tahini *make sure it's a runny texture
- 1/4 cup maple syrup
- 3 tbsp coconut oil *liquid form
- 1 tsp vanilla extract
- 1/2 cup vegan chips or cacao bar chopped
Instructions
- Preheat the oven to 350 F / 176 C.
- In a smaller mixing bowl, first make the flax egg and allow it to set.
- While the flax egg is setting, combine all dry ingredients into a large mixing bowl.
- Next, in the smaller mixing bowl, continue to add all the other wet ingredients and stir well with a spatula or whisk.
- Now add the wet mixture into the large bowl with the dry ingredients. Stir well until you have a thick cookie dough texture. Add in the optional dark chocolate chips or cocoa nibs and mix with a spatula.
- Using a small cookie scoop or two spoons put approximately 1 x 1 inch balls of dough onto your cookie sheet.
- Cook for about 6 to 8 minutes depending on desired texture. I like mine more under done and they will continue to cook slightly after you remove them from the oven.
Previous Post
Next Post
+ Show Comments
- HIDE COMMENTS