Chai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free!
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.