Chai Spice Tahini Cookies Nut free Oil-free Grain-free

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

Steps

1. Mix flax seed meal with water and set aside for 2 mins to make the flax egg. Put tahini in a bowl, then mix in the flax egg, the rest of the ingredients and 2 tbsp coconut flour thoroughly.
2. Chill for 30 mins. Depending on the tahini brand, 1/2 to 1 tbsp extra coconut flour may be needed. The mixture will be sticky but should hold its shape when scooped.
3. Prepare a parchment-lined baking sheet and preheat the oven to 350 deg F (180 c). Dip a cookie scoop or ice cream scoop in water and shake off the excess, then scoop the tahini mixture onto the sheet. Continue until all the dough is on the sheet.
4. Bake for 11 mins, then take out the sheet and press the cookies flat with a large spoon. Reduce to 340 deg F (171 C) and bake another 4 to 7 mins according to the desired crunch. Cool completely on the sheet. Keep on the counter up to 2 days or refrigerate up to 2 weeks.