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Vegan Tahini Cookies

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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