Chai Spice Tahini Cookies Nut free Oil-free Grain-free
User Reviews
5
Chai Spice Tahini Cookies Nut free Oil-free Grain-free
Description
The recipe starts by creating a flaxseed 'egg' from flax seed meal and water, which acts as a binder. Tahini is added along with sugar, maple syrup, baking powder, baking soda, chai spice blend—composed of cardamom, cinnamon, nutmeg, and black pepper—and coconut flour to form a sticky, dense dough. The mixture is chilled to firm it slightly, making it easier to shape.
Cookie scoops are used to portion the dough onto parchment-lined baking sheets. The cookies bake at 350°F for 11 minutes, after which they are pressed flat with a spoon and baked further at a reduced temperature until reaching the preferred crunchiness. Cooling on the baking sheet helps set their texture.
The chai spice blend imbues the cookies with warm, spiced notes that complement the earthy tahini flavor. Optional variations include mixing in almond flour for a milder tahini taste, adding chocolate chunks or dried fruit, or sprinkling sugar on top for extra crunch.
Cookies store well at room temperature for two days or refrigerated up to two weeks.
Ingredients
- 1.5 tbsp flax seed meal
- 1/4 cup water
- 3/4 cup tahini
- 3 tbsp sugar such as coconut sugar or cane sugar
- 3 tbsp maple syrup
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp chai spice blend (or use 3/4 tsp ground cardamom, 1/2 tsp cinnamon and pinches of nutmeg and black pepper), or use pumpkin pie spice or gingerbread spice blend(spice mix links in notes)
- 2 - 3 tbsp coconut flour
Instructions
- Mix flax seed meal and water and set aside for 2 mins to make the flac"egg". Add tahini to a bowl. Add in the flax egg, rest of the ingredients and 2 tbsp coconut flour and mix well.
- Chill the mixture for 30 mins. Depending on the brand of tahini, you might need to add 1/2 to 1 tbsp more coconut flour. The mixture will be sticky, but should be retain shape on scooping.
- Line a baking sheet with parchment. Preheat the oven to 350 deg F( 180 c). Use a cookie scoop or ice cream scoop, dip the scoop in water, shake excess off, then scoop the tahini mixture and place on the sheet. Repeat for all of the dough.
- Bake for 11 mins. Then remove the baking sheet. Press down on the cookies using a large spoon to flatten out the cookie. Reduce temperature to 340 deg F( 171 C), Bake for another 4 to 7 mins depending on crunch preference. Let cool completely on the sheet. Store on the counter for upto 2 days or refrigerate for upto 2 weeks.
Notes
- Try baking 1-2 cookies first to adjust sweetness and spice levels to your preference.
- If tahini flavor is too strong, mix in 1/4 cup almond flour, then chill and bake.
- For variation, press in chocolate chunks, dried fruit, or candied peels before baking and sprinkle granulated sugar on top to add crunch.
- Using half smooth nut butter in place of some tahini can mellow the flavor.
- Chai spice blend can be substituted with pumpkin pie spice or gingerbread spice for variation.
- Store cookies at room temperature for up to 2 days or refrigerate for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 12368 kcal
% Daily Value*
| Calories | 123.68kcal | 6% |
| Carbohydrates | 10.58g | 4% |
| Protein | 2.93g | 6% |
| Fat | 8.49g | 13% |
| Saturated Fat | 1.31g | 7% |
| Sodium | 31.67mg | 1% |
| Potassium | 104.05mg | 2% |
| Fiber | 1.36g | 5% |
| Sugar | 6.08g | 12% |
| Vitamin A | 10.05IU | 0% |
| Vitamin C | 0.63mg | 1% |
| Calcium | 36.05mg | 4% |
| Iron | 0.74mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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