These vegan tahini shortbread cookies are the perfect afternoon snack with coffee or tea.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
36
Yield:
3 dozen
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Ingredients

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

Directions

Instructions Checklist
  • Blend flour, tahini, margarine, and sugar together in a food processor. Shape dough into 2 logs 1 inch in diameter.

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  • Place sesame seeds in a dish. Roll each log in sesame seeds. Wrap logs in plastic wrap; chill dough in the refrigerator, 8 hours to overnight.

  • Preheat the oven to 300 degrees F (150 degrees C). Grease 2 baking sheets.

  • Cut dough into 1/4-inch-thick slices. Place on the prepared baking sheets.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts

117 calories; protein 2.1g 4% DV; carbohydrates 9.1g 3% DV; fat 8.3g 13% DV; cholesterol 0mg; sodium 45.1mg 2% DV. Full Nutrition
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