By Liv Kaplan
Sesame Tahini Cookies (Vegan)
5 steps
Prep:15minCook:15min
You guys know I have a life-changing fool-proof cookie recipe that is that base for ALL my cookie recipes. But I’ve been listening, and I know that because that recipe relies on egg… Ya’ll want a cookie that can be made without egg! Well I have answered your prayers.
I’ve used erythritol in this recipe to keep it sugar-free, but coconut sugar works too. Enjoy!
Updated at: Wed, 20 Sep 2023 20:39:52 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
2
Low
Nutrition per serving
Calories150.9 kcal (8%)
Total Fat12 g (17%)
Carbs8.9 g (3%)
Sugars4.4 g (5%)
Protein4.3 g (9%)
Sodium134.2 mg (7%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat the oven to 180°C and line a cookie tray with baking paper.
Step 2
In a small bowl, make a ‘flax egg’ by combining the ground flax with 3 tbsp of water, stir and set aside for 10 minutes.
Step 3
In a large bowl, combine the almond meal, erythritol, coconut flour, baking soda and salt, ensuring it is all combined. Add in the tahini and flax egg and mix until a dough forms, you may need to use your hands.
Step 4
Roll tablespoons of dough into balls and carefully flatten into cookies. Coat in sesame seeds and place on a baking tray.
Step 5
Bake for 12-15 minutes. Remove from the oven and leave to cool completely before touching (they will be very soft just out of the oven but harden upon cooling).
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