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Tahini Chocolate Chip Cookies (Vegan)

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"Tahini and chocolate chips an interesting and innovative combination. These delicious, vegan, wheat-free cookies are a real treat."
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Ingredients

40 m servings 86 cals
Original recipe yields 36 servings (3 dozen cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Mix chia seeds and water together in a bowl; let sit until "chia egg" is thickened, about 10 minutes.
  3. Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl. Blend "chia egg", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed. Fold chocolate chips into dough; spoon onto the prepared baking sheet. Press dough onto baking sheet to flatten.
  4. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Footnotes

  • Cook's Note:
  • In a bowl, put some water and dip a fork in it to criss-cross the cookies.

Nutrition Facts


Per Serving: 86 calories; 4.3 g fat; 11.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 66 mg sodium. Full nutrition

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