Vegan tahini cookies
These delightful sesame tahini cookies are bursting with just the right amount of rich, nutty flavor. Imagine a perfectly baked treat that is wonderfully crispy on the outside, featuring a sesame coating for a satisfying crunch. These cookies bake up nicely—resulting in the ideal portion size for a quick snack.
Ingredients
Sesame tahini cookies
- 100 gr tahini paste
- 95 gr honey
- vanilla
- 1/4 tsp baking soda
- a pinch of salt
- 100 gr almond flour
- 3-5 tbsp seed mixtures (sesame, flax, sunflower)
Instructions
- In a bowl, combine all the cookie ingredients except for the seeds. Shape the dough into small balls, roughly the size of a quail egg. Place the formed dough in the refrigerator to chill for about 15 minutes.
While the dough is chilling, preheat your oven to 180 degrees. Roll each dough ball in the seed mixture and arrange them on a baking sheet lined with parchment paper. Using the bottom of a glass (or just your fingers), gently press down on each ball until it forms a disk about 0.5 cm thick. Bake at 180ºC for approximately 8 minutes, or until they turn a light golden brown on top.
The cookies will be quite soft immediately after baking. Let them rest on the pan for about 10 minutes, then transfer them to a wire rack to cool completely. These vegan treats keep well in a cool, dry place stored in an airtight container for about 1 week.
