Sweet, inviting, and made for sharing, Ginger Tahini Cookies 1 Bowl is a vegan, vegetarian Holiday, Vegan cookie made with heaped cup tahini, maple syrup, and oil in about 20 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: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 10
  • Category: Cookie
  • Cuisine: Holiday, Vegan

Ingredients

Wet:

  • 1/4 cup heaped cup tahini
  • 2 tbsp maple syrup
  • 2 tbsp oil
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1.5 tbsp non dairy milk (like almond)

Dry:

  • 3/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • a good pinch of cloves and nutmeg
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup or more whole wheat flour
  • 1/8 tsp salt
  • 2 tbsp chopped candied ginger
  • 1 tbsp granulated sugar (for topping)

Method

  1. Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.
  2. Add the spices, baking powder, soda and mix.
  3. Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
  4. Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
  5. Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.

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.