Tahini Cookies
May 21, 2021
It’s a good thing I snapped a photo as soon as these cookies came out of the oven, otherwise, it would have been a missed opportunity. The only effort in these yummy bites is in the patience needed to allow the dough to chill. Adapted from Aran Goyoaga
Makes 12 cookies
Ingredients
- 6 tablespoons (85 g) vegan butter, melted and cooled (I like miyoko’s cultured vegan butter)
- 1/3 cup (90 g) well-stirred tahini
- 1/2 cup plus 2 tbl (135 g) coconut sugar
- 3 tablespoons (35 g) plant milk (I like MALK almond milk)
- Dash of vanilla powder or 1 teaspoon vanilla extract
- 1 cup plus 1 tablespoon (150 g) buckwheat flour
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 ounces (55 g) 70% chocolate, coarsely chopped
Directions
- In a large bowl, whisk together the butter, tahini, and both sugars for 1 minute. Add the oat milk and vanilla extract.
- In a medium bowl, stir together the buckwheat flour, salt, baking powder, baking soda, and cinnamon. Add into the butter mixture and stir together using a wooden spoon or spatula. Fold in the chopped chocolate until it’s thoroughly mixed. I get my hands in the dough if it feels too hard to mix with a spoon. You could refrigerate the dough as is in the bowl for one hour and portion before baking or as I did— Use an ice cream scoop, portioning dough directly onto a parchment-covered baking dish and place in the freezer for 30 mins.
- Preheat oven to 350F.
- Bake the cookies for 13 to 15 minutes (rotate halfway if needed) until the edges are set but the middle feels soft. They should be lightly golden brown. These cookies will continue to harden as they cool so best to slightly under bake them.
- Let the cookies cool on the baking sheet for at least 10 minutes or until you can lift them up without falling apart. Store cookies in an airtight container for up to 5 days.
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Soy Sauce Noodles with Cabbage
Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself. Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…
Heidelberren Streuselkuchen
There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…
Leek and Pea Pilaf
Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas 2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …
Frozen Mint Slices
So yummy. This dessert will certainly have you sneaking back into the freezer for just one more bite. We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it. Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…
Spicy Samosa Wraps
A quick and easy weeknight meal prep ahead packed lunch. Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…
Polenta Soup
Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…
Roasted Spiced Cauliflower & Chickpeas
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…
White Bean, Kale and Tomato Soup
Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…
On Demand Sourdough Flatbread
This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge. If you’ve missed my sharing Aran Goyoaga’s sourdough starter, here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread. Several things…
Mushroom and Walnut Bolognese
Adapted from Alexa Weibel’s Vegan Bolognese Trust me on this, double this recipe because you will surely want more later in the week ahead. Ingredients 1 cup (100 grams) shelled gently chopped toasted walnuts Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella) olive oil, plus more…
Gluten Free Sourdough Bread
There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…
Minestrone Soup
Direct from Lauren’s kitchen to yours. Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped 1 large or four small sweet peppers seeded and chopped 2 heaping TBL…