Tahini Cookies (+ Chocolate Chips/Chunks)
Prep Time10 minutes mins
Cook Time10 minutes mins
Servings: 10
- 1 cup - Oat gluten-free or spelt flour (all purpose can be used)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- Pinch of salt
- 1/2 cup brown sugar or low-carb “brown” sweetener
- 1 tsp vanilla extract
- 1/3 cup tahini stirred (could be homemade)
- 3-4 tbsp non-dairy milk
- 1/3 cup chocolate chips or chopped chocolate optional
- 1/4 cup chopped nuts of your choice optional
Preheat oven to 350 F (180 C).
In a bowl combine the flour, baking powder, baking soda, salt and sweetener.
Add the vanilla and milk. Stir to combine. Let the mixture sit for 5 minutes.
Roll out 10 balls from the dough. Place on a cookie sheet, lined with parchment paper.
Bake for 9-10 minutes. Let cookies cool down for 20 minutes on the cookie sheet, then transfer to a cooling rack.
Store in an air-tight container at room temperature for up to 7 days.
Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg