Chai Spice Tahini Cookies Nut free Oil-free Grain-free

Our Chai Spice Tahini Cookies Nut free on a white plate

5 from 6 votes

Chai Spice Tahini Cookies Nut free Oil-free Grain-free

Chai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free!

Prep Time10

Cook Time25

Chill time:30

Total Time35

Course: Dessert

Cuisine: fusion

Keyword: gluten free tahini cookies, glutetn free tahini cookies, tahini cookies no almond flour, tahini cookies vegan gluten free

Servings:

Author: Vegan Richa

Ingredients

1.5 tbsp flax seed meal
1/4 cup water
3/4 cup tahini
3 tbsp sugar such as coconut sugar or cane sugar
3 tbsp maple syrup
1/2 tsp baking powder
1/4 tsp baking soda
1.5 tsp chai spice blend (or use 3/4 tsp ground cardamom, 1/2 tsp cinnamon and pinches of nutmeg and black pepper), or use pumpkin pie spice or gingerbread spice blend(spice mix links in notes)
2 - 3 tbsp coconut flour

US Customary - Metric

Instructions

Mix flax seed meal and water and set aside for 2 mins to make the flac"egg". Add tahini to a bowl. Add in the flax egg, rest of the ingredients and 2 tbsp coconut flour and mix well.
Chill the mixture for 30 mins. Depending on the brand of tahini, you might need to add 1/2 to 1 tbsp more coconut flour. The mixture will be sticky, but should be retain shape on scooping.
Line a baking sheet with parchment. Preheat the oven to 350 deg F( 180 c). Use a cookie scoop or ice cream scoop, dip the scoop in water, shake excess off, then scoop the tahini mixture and place on the sheet. Repeat for all of the dough.
Bake for 11 mins. Then remove the baking sheet. Press down on the cookies using a large spoon to flatten out the cookie. Reduce temperature to 340 deg F( 171 C), Bake for another 4 to 7 mins depending on crunch preference. Let cool completely on the sheet.
Store on the counter for upto 2 days or refrigerate for upto 2 weeks.

Video

Notes

Spice Blends: Chai spice or pumpkin pie spice or gingerbread spice

Tips: Bake 1-2 cookies to test so that you can adjust the sweetness and flavor. Tahini is an acquired flavor and if the cookie flavor is too strong, add in 1/4 cup almond flour, mix in and chill and bake.

Variation: Press chocolate chunks, dried fruit, candied ginger, candied orange peel on the scoops before baking. Sprinkle granulated sugar on top for extra crunch and sweet

Use half smooth nut butter of choice and half tahini for less bitter flavor profile.

Nutrition is for 1 cookie

Nutrition

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