Vegan Rosemary Tahini Cookies
User Reviews
5
Vegan Rosemary Tahini Cookies
Description
These cookies begin by mixing oat flour, oats, baking soda, and salt, then incorporating a liquid blend of tahini, coconut sugar, non-dairy milk, maple syrup, vanilla extract, and fresh rosemary. The dough is scooped into small, flattened balls, then topped with reserved rosemary to highlight its aroma visually. Baking at 370°F for 10 to 12 minutes produces cookies that are soft immediately when removed from the oven, firming slightly during cooling. The tahini contributes a nutty richness and moisture, while coconut sugar adds gentle caramel notes. The rosemary infuses an herbal hint that distinguishes these cookies.
They can be stored at room temperature in an airtight container for up to three days or refrigerated or frozen for longer storage, retaining their texture and flavor. Chocolate chips are optional for a touch of chocolate balance. These cookies serve as a plant-based snack or dessert with a unique flavor profile.
Ingredients
- ¾ cup oat flour Ensure certified gluten-free oats if needed, 68 grams
- scant ¼ cup rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt Omit if using salted tahini, fine sea salt
- ½ cup tahini Stir well; should be thin and runny.
- ½ cup coconut sugar Sub slightly lesser amount of another granulated sweetener if desired.
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 full tablespoon rosemary chopped, fresh
- 3 to 4 tablespoons chocolate chips Semi-sweet or unsweetened for a bitter chocolate flavor, optional
Instructions
- Preheat oven to 370 degrees and line a baking sheet with parchment.
- In a mixing bowl whisk together the oat flour, oats, baking soda, and sea salt, if using.
- In a small bowl combine the tahini, coconut sugar, milk, maple syrup, vanilla, and most of the rosemary (reserve just a pinch of rosemary to press into the tops of the cookies). Add tahini mixture to the dry ingredients and stir until combined. Fold in chocolate chips, if using.
- Use a small cookie scoop (I use this 1.5 tablespoon scoop) or a spoon to scoop up approx 1 ½ tablespoons of dough per cookie. Gently smooth the ball of dough in your palms and flatten slightly. Place on cookie sheet 2 ½ to 3 inches apart; they will spread during baking. Then, just to ensure the rosemary is visible, press the reserved pieces of chopped rosemary into the tops of the cookies wherever needed.
- Bake 10 to 12 minutes or until golden. Cookies are very soft straight from the oven. Let stand 5 minutes, then transfer to a cooling rack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain softness.
- Refrigerating or freezing cookies extends their freshness for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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