Vegan Tahini Cookies. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
These are exactly the cookies of the end of summer break.They’re made out of five basic ingredients that will make every snack healthy, indulging and rich.
Making these cookies is very fun and quick,
And the taste, the taste is just perfect and precise.
They have no sugar in them,
They’re filled with calcium and fiber,
And the kids will fall in love with them in an instant.
These are the types of cookies that you just can’t stop eating.
They’re tender,
They’re soft,
They’re a little moist,
They’re indulging,
They’re filling,
They’re incredible,
They’re sweet just in the right amount,
They’re quick to make,
And they’re gobbled in seconds.
Michael woke up from his nap and we made the cookies together in a few quick and fun minutes.
A good and amazing “we just woke up from a nap” plate of indulging cookies next to a good fruit plate.
My wonderful cookies fit perfectly with with my amazing dishes that we got from our friends at Golf&co,
Who sent us an amazing set of dishes with the face of sweet snoopy drawn on them.
All it takes is mixing,
Roll and quickly bake,
And you too shall have indulging tahini cookies, that are sugar-free, healthy and filled with calcium.
The right snack for the end of summer break,
And the right snack for the first morning of school and kindergarten.
Easy, quick, rich, tasty and indulging 🙂
Healthy and super happy days of cookies.
Vegan Tahini Cookies. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
Five ingredients vegan tahini cookies
Ingredients
Ingredients: suitable for about 15 cookies (Total of 2 standard oven pans)
- ¼ cup tahini (For alternatives, have a look at “A little extra From Me”)
- ¼ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- Pinch of salt
- 1¼ cups almond flour (For alternatives, have a look at “A little extra From Me”)
- 1 teaspoon baking powder
Preparation
Preheat the oven to 355°F (180°C) on turbo mode and line 2 standard baking pans with parchment paper.
In a bowl put tahini, salt and maple syrup and mix well.
To the bowl add almond flour and baking powder and mix again until forming a mixture that is comfortable to work with. If the mixture is relatively sticky, you can add 1-2 tablespoons of flour to make the mixture less sticky and easy to work with.
Let the sticky mixture rest for about 5 minutes and using dry and clean hands make a slightly sticky ball of dough. Create small cookie rounds, about the size of a big marble and squash them a little.
Put in the oven and bake for 10 minutes and the cookies are ready.
A little extra from me:
- Can be kept in a sealed box on the counter for up to 3 days.
- For those of you who like sugar powder, you can sprinkle some on top of the cookies once they leave the oven.
- The cookies can also be made in a non-vegan version, add an egg and ¼ cup almond flour to the mixture. The non-vegan cookies are very very soft. Keep in mind that you have to roll these cookies with slightly wet hands since the dough is very sticky and not smooth.
- Tahini can be substituted for peanut butter / almond butter.
- Almond butter can be substituted for ¾ cup oat flour / ¾ cup coconut flour / ¾ cup teff flour / ¾ cup quinoa flour / ½ cup spelt flour (Contains gluten).
- Maple syrup can be substituted for honey, but I don’t recommend making this change.
The tahini, maple syrup and salt. image: Essy Roz
We will create a stable and slightly sticky dough ball. image: Essy Roz
The cookies before baking. image: Essy Roz
The cookies after baking. image: Essy Roz
Vegan Tahini Cookies. image: Essy Roz
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