Vegan Tahini Cookies Food

VEGAN TAHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine 1 cup plus 2 tablespoons spelt flour, baking soda, cinnamon, and salt in a large bowl; stir well. Make a well in the center; add 1/3 cup grape molasses and tahini. Stir to combine. Roll small portions of dough between your palms into small balls, about 1/2 inch in diameter.
• Combine water and 1 tablespoon grape molasses in a small bowl or shallow dish. Place sesame seeds in a second bowl. Roll balls in the molasses; coat with sesame seeds. Place 2 inches apart on the baking sheet. Flatten with the bottom of a glass.
• Bake in the preheated until lightly browned, 8 to 10 minutes. Let cool on the baking sheet.

QUICK + EASY VEGAN TAHINI COOKIES (GLUTEN FREE, DAIRY FREE, VEGAN, PALEO)

Steps:

• In a bowl, mix together all the tahini cookies ingredients except the sesame seeds.
• Mix together the white and black sesame seeds in a small bowl.
• Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it's about ¾ cm (1/3 inch) thick.
• Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
• Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
• Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
• The tahini cookies keep well in a cool dry place in a closed container for about 1 week.

VEGAN TAHINI DRESSING

Steps:

• Mix tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.

VEGAN TAHINI COOKIES

Steps:

• In a bowl, mix up maple syrup, tahini* and vanilla essence until fully combined and there are no lumps in your tahini.
• Mix in ground walnuts until fully combined.
• In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it's best to use your hands. If you want to make these cookies gluten free, either use ready-made oat or buckwheat flour or grind up gluten-free oats in a coffee grinder or food processor.
• Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
• Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
• Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.

15 HEALTHY RECIPES WITH TAHINI, INCLUDING BALSAMIC TAHINI DRESSING

Steps:

• Whisk all ingredients together in a small bowl, until a smooth dressing forms. Feel free to increase amount of water if you desire a runnier dressing. Adjust seasonings to taste, as desired.

VEGAN TAHINI OAT COOKIES

Steps:

• preheat oven to 350.
• grind oats in a blender until coarsely ground (some whole flakes should remain intact.) don't wash blender yet.
• In a large mixing bowl, combine oats, flour, salt, and baking powder.
• Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
• Stir mixture into oat mixture.
• Drop tablespoons of batter on greased baking sheet.
• Sprinkle with sesame seeds.
• Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.

VEGAN TAHINI COOKIES

Steps:

• In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini, 1/3-1/4th cup of agave to taste, and sea salt. Pulse food processor until the mixture balls up.
• Turn out into a mixing bowl and season with 1/4th to 1/3rd cup of Agave to your taste preference. Add one pinch of sea salt.
• Pour sesame seeds into a bowl. Roll 1 inch chunks into balls and dredge in the sesame seeds.
• Using your finger, press a small hole into the center of each cookie half way through to make room for chocolate filling. Set aside in the freezer to help firm up the cookies.
• While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and 1 tbsp of agave. Whisk until syrup is formed. Using a spoon, drizzle chocolate into the hole of each cookie.
• Place completed cookies in the fridge to allow to firm for a final time.