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 peanut butter smooth
- 1/4 cup tahini
- 1 tsp vanilla extract
- 1/2 cup almond milk or any other plantbased milk of choice
- 1 cup gluten-free flour
- 1 tsp baking soda
- 3/4 cup coconut sugar
Start by preheating the oven to 180 degrees C (350F). Prepare a baking tray by lining it with a sheet of parchment paper.
Add the peanut butter, tahini, vanilla extract and plant based milk to a mixing bowl. Whisk together thoroughly to form a smooth texture.
Add the gluten-free flour, baking soda and coconut sugar. Mix using a spatula and your hands if necessary to make a dough ball.
Spoon out even dollops of the dough onto the baking tray, flattening them down slightly. Make sure to leave plenty of room between the cookies - it may be necessary to use more than one baking tray as they do spread out a lot.
Bake in the oven for around 12-15 minutes. Allow to cool for a while, and enjoy.
These are best when eaten within 2-3 days. Store them in an airtight container or covered either at room temperature or in the fridge.
Be sure not to leave them in the oven for too long, because they can start to burn quite quickly.
Calories: 242kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 284mg | Potassium: 139mg | Fiber: 3g | Sugar: 12g | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg