Vegan Chocolate Tahini Cookies Recipe
These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
Servings: 12 cookies
Ingredients
- 1 cup oat flour
- 1/3 cup cacao powder
- 1/2 cup tahini
- 1/3-1/2 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- optional
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350F.
- In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
- Sift in cacao powder, oat flour, baking powder and cinnamon if using and use a spatula to mix.
- Mix until a dough forms. It should be moist, not sticky, and easily rollable.
- Place dough between 2 sheets of parchment paper and roll until about 1/4 inch thick and using a cookie cutter, cut into preferred shapes. Alternatively, you can roll out golf ball sized balls and press down into cookie shapes for a softer result.
- Bake for approximately 10 min, keeping in mind the cookies will firm up after baking. If you'd like a crisper cookie texture, you might want to add an additional 2 min or so.
Notes
Secrets to Success
- If desired, you can mix in vegan chocolate chips or dairy-free dark chocolate chunks for additional chocolate flavor.
- I’ve tested these cookies using oat flour. Because every flour requires different levels of moisture, I don’t recommend substituting almond flour, coconut flour, or other gluten-free flour.