For many people, they have a “bucket list”. A list filled with places they want to see and activities they want to experience. For myself I have that..
but I have an even bigger foodie bucket list lol
Even after 300 recipes there are still countless recipes I want to explore. One at the top of my list was, vegan Tahini cookies!
Tahini is one of those ingredients that’s imperative for hummus (duh), great for dressings, but I was intrigued about using tahini in a baked good.
With a little insp from someone on Instagram, I put my foot down and decided to explore this concept, and hands down..
It’s one of my favorites now!
What’s fab about this concept is that it involves minimal ingredients, has low sugar, easy to throw together, light, buttery, packs aesthetic appeal, no white sugar or flour, so gluten free, and is non vegan approved!
If you love innovative recipes, tahini, or just aesthetically pleasing desserts, then you have to try my recipe for vegan Tahini cookies!!
Preheat to 350°. Whisk almond flour, baking powder, and salt in a medium bowl. In the bowl of a standing mixer, beat butter until light and fluffy, 3 minutes. Add maple syrup, tahini, and vanilla to the bowl and combine. about 3 minutes. Add the dry ingredients to the wet in increments, until fully combined. Dough will be slightly sticky.
Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2″ apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).