Vegan Spiced Tahini Cookies: I absolutely adore tahini. It’s a staple in my pantry. It also makes the perfect addition to any baked goods. Its subtle earthiness and background sesame flavour lend to a deep rich taste. Coupled with warming spices, these spiced tahini cookies are a real treat with grown-up flavours.
- 90g of coconut sugar
- 1/2 a cup of tahini
- 4 tablespoons of melted coconut oil
- 1/3 cup of mylk
- 1 teaspoon of vanilla essence
- 1 cup of buckwheat flour
- 1/2 of gluten-free all-purpose flour (if you don’t have this you can just use more buckwheat flour however it evens out the flavour a bit)
- 1 teaspoon of baking powder
- 1 tablespoon of mixed spice
- a pinch of salt
- A few sesame seeds for decoration
Line a baking tray with parchment paper.
Add your coconut sugar and tahini to a bowl. Whisk together until well-combined. Add the coconut oil and whisk together. Then add the mylk and vanilla essence and whisk until combined.
In a separate bowl, sieve the buckwheat four, gluten-free all-purpose flour, baking soda, mixed spice, and salt. Mix together until evenly combined. Add the wet ingredients to the dry and mix until well-combined and a cookie dough starts to form.
Leave the mixture to firm up in the fridge for about 20 minutes and set your oven to 180*C. After 20 mins, remove the mixture from the fridge and form into golf-ball sized balls. You should end up with roughly 12 cookies. Press the balls down gently and sprinkle with sesame seeds.
Bake the cookies for 18-20 minutes and when baked, leave to cool.
Why not try my vegan chocolate-chip cookies next!