Quick + Easy Vegan Tahini 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.
This article and recipe adapted from site
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