Vegan Double Chocolate Tahini Cookies
Made with salty tahini and sweet chocolate, these thinly baked and oil-free Vegan Double Chocolate Tahini Cookies are the perfect dessert or snack for any occasion!
Servings: 12 cookies
Calories: 156kcal
Equipment
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- ½ cup tahini
- ½ cup coconut sugar
- 1 teaspoon vanilla
- 3 tablespoons pure maple syrup
- ½ cup spelt flour
- 3 tablespoon cocoa powder*
- ½ teaspoon baking powder
- ⅓ of a 100 gram chocolate bar scant ¼ cup finely chopped chunks
Instructions
- Preheat your oven to 350 °F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, mix together the ground flaxseed and water and set aside for a few minutes to thicken up. Whisk the flax egg again once thickened.
- While the flax egg rests, mix together the tahini and coconut sugar in a mixing bowl until combined. Add in the flax egg, vanilla, and maple syrup and mix again.
- Add in the flour, cocoa powder, and baking powder and continue to stir until a dough forms. The dough should be moist enough to form balls without cracking, but not overly sticky.
- Take 2 tablespoon amounts of dough and gently roll it into a ball and place them on your baking tray. Once you've used all of the dough, use your hands to press the balls down into ½ inch thick cookie shaped rounds, using your fingers to press back together any cracks that may have formed on the edges.
- Lastly, press your chocolate into the top of the cookies and bake for 8-10 minutes.
Notes
*You can also substitute the cocoa powder for cacao powder.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 23mg | Potassium: 112mg | Fiber: 2g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
