Vegan Peanut Butter Cookies With Tahini
These vegan peanut butter cookies with tahini are chewy, soft, and crispy on the outside. Yummy as a dessert or treat for parties and gatherings, they are also easy and ready in around 25 minutes! Gluten-free, oil-free and undetectably plantbased.
Servings 8 large cookies
- 1/2 cup + 2 tbsp peanut butter smooth
- 1/4 cup tahini
- 1/2 cup almond milk or any other plantbased milk of choice
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 1 cup buckwheat flour
Preheat oven to 170 degrees C/340 F.
Add the peanut butter, tahini, almond milk and vanilla extract to a large mixing bowl and whisk together really well.
To the wet ingredients, add the baking soda, coconut sugar and buckwheat flour. Mix until a firm cookie dough forms. If it looks too dry, add extra almond milk 1 tbsp at a time.
Line a baking sheet with parchment paper, and roll the cookie dough into even-sized dollops. Make sure to leave plenty of space between them because they do spread out quite a lot.
Bake for 12-15 minutes, checking after the 12 minute mark to make sure they don't burn. Allow them to cool for a few minutes, then enjoy! These are the best when eaten within 2-3 days.
Calories: 255kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 296mg | Potassium: 240mg | Fiber: 3g | Sugar: 11g | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1.3mg