Ginger Tahini Cookies 1 Bowl
Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe, Makes 10 to 12 cookies
Servings: 10
Calories: 124kcal
Ingredients
Wet:
- 1/4 cup heaped cup tahini
- 2 tbsp maple syrup
- 2 tbsp oil
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1.5 tbsp non dairy milk like almond
Dry:
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- a good pinch of cloves and nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup or more whole wheat flour
- 1/8 tsp salt
- 2 tbsp chopped candied ginger
- 1 tbsp granulated sugar for topping
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
- Add the spices, baking powder, soda and mix.
- Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
- Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
- Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.
Video
Notes
You can possibly make these with just tahini. Add more tahini instead of oil. The flavor of tahini will be quite strong then.
To make these gluten-free: Mix of equal amounts (1/4 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add all of the flour and mix in. Let it chill for 5 mins. If the mixture is wet, add 1 -2 tbsp more oat flour and mix in.
Nutritional values based on one serving
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Sodium: 66mg | Potassium: 119mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.6mg