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.
