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Tahini cookies | Как приготовить печенье | Vegan & Gluten-free cookies

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Vegan, Gluten Free, and Oil-Free, these Tahini Sugar Cookies are a healthy dessert– but hardly taste like it! With crispy edges and soft and chewy centers, they’re perfect on their own or with a glass of non-dairy milk.
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INGREDIENTS
1 cup Tahini (Sesame Seed Paste)
1 cup Coconut Sugar
1/4 cup Unsweetened Non-Dairy Milk
2 tbsp Apple Sauce
1 tsp Vanilla Extract
2/3 cup Oats, ground into Flour
1 tsp Baking Powder
1/2 tsp Salt

INSTRUCTIONS
Preheat the oven to 350F. Add the Tahini and Coconut Sugar to a medium bowl and use a handheld electric mixer to beat them together on a low speed for 45-60 seconds.

Next, add the Non-Dairy Milk, Apple Sauce, and Vanilla Extract to the bowl. Beat until well-combined.

Mix the Oat Flour, Baking Powder, and Salt together in a small bowl, then add this to the wet ingredients. Stir until the dry mix is evenly distributed.

Place the bowl of Cookie Dough in the freezer for 15 minutes.

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Remove the Dough from the freezer, and with wet hands, scoop ~ 2 tbsp of dough out and form it into the cookie. Press each cookie down onto a greased or lined baking sheet; they will not expand very much during baking.

Bake for 10-12 minutes, then let sit on the tray for 5 minutes before removing to a cooling rack.

Serve as desired; leftovers will keep well at room temperature for up to 7 days.

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