Why You’ll Love This Recipe
- Nutty Flavor: Tahini imparts a rich, nutty taste that pairs beautifully with the subtle sweetness of grape molasses.
- Vegan-Friendly: Free from dairy and eggs, making them suitable for vegan diets.
- Simple Ingredients: Requires basic pantry staples, making them easy to prepare.
- Versatile Texture: Chewy and tender, these cookies are perfect for snacking or pairing with a warm beverage.
Ingredients
- 1 cup spelt flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup tahini
- 1/4 cup grape molasses
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the spelt flour, cinnamon, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the tahini, grape molasses, melted coconut oil, and vanilla extract until smooth.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients, stirring until a dough forms.
- Form Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in sesame seeds to coat. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- Sweetener Swap: Replace grape molasses with maple syrup or agave nectar for a different flavor profile.
- Add-ins: Incorporate vegan chocolate chips or dried fruits like raisins or cranberries for added texture and taste.
- Nutty Twist: Add chopped nuts such as almonds or walnuts to the dough for extra crunch.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked dough balls on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: Warm cookies in a preheated oven at 300°F (150°C) for 5 minutes to restore their fresh-baked texture.
FAQs
Can I use regular flour instead of spelt flour?
Yes, all-purpose flour can be substituted for spelt flour in this recipe.
Is grape molasses essential for this recipe?
Grape molasses adds a unique flavor, but you can substitute it with maple syrup or agave nectar if preferred.
Are these cookies gluten-free?
No, this recipe contains spelt flour, which contains gluten.
Can I use a different type of oil?
Yes, melted coconut oil can be replaced with other oils like vegetable or canola oil.
How can I make these cookies sweeter?
Increase the amount of grape molasses or add a sweetener like maple syrup to taste.
Can I add chocolate chips to the dough?
Yes, folding in vegan chocolate chips is a great way to enhance the flavor.
How do I prevent the cookies from spreading too much?
Ensure the dough is chilled before baking to help maintain the cookie shape.
Can I use tahini with added salt?
If using salted tahini, reduce or omit the added salt in the recipe to prevent the cookies from being too salty.
Are these cookies suitable for children?
Yes, these cookies are child-friendly and can be a healthy snack option.
How can I make these cookies nut-free?
Omit the sesame seeds and any nuts from the recipe to make them nut-free.
Conclusion
These vegan tahini cookies offer a delightful blend of nutty and sweet flavors, making them a perfect treat for any occasion. Their simple preparation and wholesome ingredients make them a go-to recipe for vegan baking enthusiasts.
Vegan Tahini Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Tahini Cookies are tender, chewy, and full of nutty sesame flavor with a subtle sweetness. Made without dairy or eggs, they are perfect for those following a vegan diet. Simple to prepare with basic pantry staples, these cookies offer a delightful treat that’s both wholesome and satisfying.
Ingredients
- 1 cup spelt flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup tahini
- 1/4 cup grape molasses
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 cup sesame seeds
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the spelt flour, cinnamon, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the tahini, grape molasses, melted coconut oil, and vanilla extract until smooth.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients, stirring until a dough forms.
- Form Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in sesame seeds to coat. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Sweetener Swap: Replace grape molasses with maple syrup or agave nectar for a different flavor profile.
- Add-ins: Incorporate vegan chocolate chips or dried fruits like raisins or cranberries for added texture and taste.
- Nutty Twist: Add chopped nuts such as almonds or walnuts to the dough for extra crunch.
