Ginger Tahini Cookies 1 Bowl

4.93 from 13 votes

Ginger Tahini Cookies 1 Bowl

Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe, Makes 10 to 12 cookies

Prep Time5

Cook Time15

Total Time20

Course: Cookie

Cuisine: Holiday, Vegan

Servings:

Author: Vegan Richa

Ingredients

Wet:

1/4 cup heaped cup tahini
2 tbsp maple syrup
2 tbsp oil
2 tbsp sugar
1/2 tsp vanilla extract
1.5 tbsp non dairy milk like almond

Dry:

3/4 tsp ground ginger
1/2 tsp cinnamon
a good pinch of cloves and nutmeg
1 tsp baking powder
1/4 tsp baking soda
3/4 cup or more whole wheat flour
1/8 tsp salt
2 tbsp chopped candied ginger
1 tbsp granulated sugar for topping

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
Add the spices, baking powder, soda and mix.
Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.

Video

Notes

You can possibly make these with just tahini. Add more tahini instead of oil. The flavor of tahini will be quite strong then.

To make these gluten-free: Mix of equal amounts (1/4 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add all of the flour and mix in. Let it chill for 5 mins. If the mixture is wet, add 1 -2 tbsp more oat flour and mix in.

Nutritional values based on one serving

Nutrition

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