Indulge in these delicious vegan and gluten-free sweet and salty tahini cookies, perfect for satisfying your cravings with a healthy twist.
Deliciously Balanced Treats for Every Occasion
These delicious cookies are a fantastic choice for any time of the day, whether as a breakfast option, a snack, or a dessert. Made with nutritious ingredients like amaranth and almond flours, they are sweetened naturally with medjool dates and honey. Additionally, the inclusion of flaxseed meal enhances their nutritional profile, making them not just tasty but also wholesome. The recipe highlights a delightful contrast in texture, featuring a crisp outer layer and a soft, chewy center that many will find irresistible.
Preparation is quick and straightforward, taking around 15 minutes for those who are efficient, or up to 20 minutes for a more relaxed pace. The combination of flavors and textures, alongside the health benefits of the ingredients, makes these cookies a delightful treat for health-conscious individuals. The recipe calls for almond flour, amaranth flour, tahini, and a few other simple ingredients, ensuring that anyone can whip up a batch with ease.
Indulge in a Blissful Balance: Irresistibly Crunchy Cookies that Delight the Senses!
Hi my love you are in for a treat today we are making the sweet and salty tahini cookies so healthy so amazing guilt-free you’ll love it let’s go we’re going to start by making a flax egg and you just mix some flax meal with water and let that sit the full ingredients and instruction will be in the description just click the.
Link I like using a chopstick to mix sometimes it’s fun then just mix all your dry ingredients so that’s going to be the flowers the salt and the baking soda for these cookies you’re going to use baking soda it’s going to give the cookies a little bit of a crispiness on the outside we’re using dates to sweeten.
Some big juicy medel dates and all you’re going to do is just chop them up okay chop chop chop keep chopping until they form sort of a paste because dates are so soft and sticky when they’re really good and if you chop them small enough they kind of turn into a paste the pieces will mix together you’ll still have your individual.
Pieces but they are so sticky that you can spread them apart if you wanted to almost like a nut butter not exactly it’s not that smooth as you can see but it gets pretty smooth almost spreadable and that’s where you want it so we’re going to slide that off be careful you know but we we got skills over here in this kitchen in Kira’s kitchen so we can.
Do it like that you want to put all your other ingredients in this large bowl you’re going to grab a large bowl and put all the wet ingredients the dates count as a wet ingredient we’re also going to add in the tahini tahini is amazing we’re going to add honey to sweeten as well just a little bit of Honey not too much.
Because we already have those dates working to sweeten but we want a little more sweet these are cookies okay and it is honey then we add vanilla extract and that flax egg that had been sitting the flax egg is going to add a bit of moisture and act like a binder for the cookies so it’s going to keep all of the ingredients together is going to allow.
The cookie to hold because these cookies are glutenfree and gluten is usually the protein that binds but since we’re not using any gluten we need a little bit of a flax egg to bind I just gave those dry ingredients a little whirl a little mix and then add them into the large bowl with the wet ingredients mix and mix together until.
Your dough forms I got in there with my hands to just get the dough fully fully fully Incorporated and it’s very satisfying especially with a bowl like this whatever this bowl is made out of it’s so easy for me to get the ingredients off of the bowl it doesn’t stick to the Bowl next you’re going to want to split the cookies into five I.
Did five cookies here you can do four if you want bigger ones or you can do six if you want smaller ones and also you can double and triple this recipe to get you 10 15 20 cookies if that’s what you want do your thing then you want to use something to flatten the cookies out I just used a measuring cup and I just flattened all the cookies they needed a.
Little shaping I did a little shaping and caressing because you know I love to interact with my food and I was very careful taking it off of the measuring cup so that the cookie stayed intact as you can see no cookie left behind on that measuring cup just on the sheet then we bake them and these what they look these are what they look look.
Like baked they don’t change too much in appearance but you can see around the edges that it’s brown it’s a golden brown and that’s the crisp Edge so delicious and the center is very chewy it’s very delicious it has some body to it I just they’re so good I hope you enjoy this recipe if you make it so healthy.
And good for you glutenfree and vegan peace
