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.
Servings 14 cookies
Ingredients
- 1/2 cup (100 g) tahini
- 5 tbsp (95 g) maple syrup or honey (if the cookies being vegan isn't a concern)
- 1/2 tsp vanilla paste
- 1/4 tsp baking soda
- pinch of salt
- 1 cup + 1 tbsp (100 g) almond flour
- 3 tbsp white sesame seeds
- 2 tbsp black sesame seeds
Instructions
- 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.