Tahini and chocolate chips an interesting and innovative combination. These delicious, vegan cookies are a real treat.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
36
Yield:
3 dozen cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Mix chia seeds and water together in a bowl; let sit until "chia egg" is thickened, about 10 minutes.

  • 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.

  • Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Cook's Note:

In a bowl, put some water and dip a fork in it to criss-cross the cookies.

Nutrition Facts

86 calories; protein 1.5g; carbohydrates 11.6g; fat 4.3g; sodium 66mg. Full Nutrition
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