Ginger Tahini Cookies 1 Bowl

Name: Ginger Tahini Cookies 1 Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 serving
Ingredients: 1/4 cup tahini; 2 tbsp maple syrup; 2 tbsp neutral cooking oil; 2 tbsp sugar; 1/2 tsp vanilla extract; 1.5 tbsp non-dairy milk; 3/4 tsp ground ginger; 1/2 tsp cinnamon; clove; nutmeg; 1 tsp baking powder; 1/4 tsp baking soda; 3/4 cup whole wheat flour; 1/8 tsp salt; 2 tbsp candied ginger; 1 tbsp granulated sugar

User Reviews

4.9

39 reviews

Excellent

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings
10
Calories
124 kcal
Course
Baked Goods
Cuisine
Vegan

Ginger Tahini Cookies 1 Bowl

Danielle Hudson

Report

Tahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. Vegan Nut-free Palm oil-free Recipe, Makes 10 to 12 cookies

Share:

I Made This!

Be the first!

Print

24 people printed this

Save this

Be the first!

Ingredients

Servings

Wet:

1/4 cup tahini heaped cup
2 tbsp maple syrup
2 tbsp neutral cooking oil generic cooking oil
2 tbsp sugar
1/2 tsp vanilla extract
1.5 tbsp non-dairy milk like almond

Dry:

3/4 tsp ground ginger
1/2 tsp cinnamon
clove a good pinch
nutmeg a good pinch
1 tsp baking powder
1/4 tsp baking soda
3/4 cup whole wheat flour or more
1/8 tsp salt
2 tbsp candied ginger chopped
1 tbsp granulated sugar for topping

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
Add the spices, baking powder, soda and mix.
Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.

Notes

You can possibly make these with just tahini. Add more tahini instead of oil. The flavor of tahini will be quite strong then.
To make these gluten-free: Mix of equal amounts (1/4 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add all of the flour and mix in. Let it chill for 5 mins. If the mixture is wet, add 1 -2 tbsp more oat flour and mix in.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 124kcal (6%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 6g (9%) Sodium 66mg (3%) Potassium 119mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin C 0.2mg (0%) Calcium 42mg (4%) Iron 0.6mg (3%)