Sweet, inviting, and made for sharing, Chai Spice Tahini Cookies Nut free Oil-free Grain-free is a vegan, vegetarian fusion dessert made with flax seed meal, water, and tahini in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 12
- Category: Dessert
- Cuisine: fusion
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
