Vegan Rosemary Tahini Cookies



These vegan tahini cookies are crispy on the outside and chewy on the inside, with a delightful hint of rosemary. They make a perfect treat for any occasion!

Ingredients:
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh rosemary

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the tahini, maple syrup, melted coconut oil, and vanilla extract together in a bowl until everything is well blended

To the mixture of wet ingredients, add the almond flour, coconut flour, baking soda, salt, and rosemary that has been chopped

Stir the ingredients together until a dough forms

Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared

With the back of a spoon or your fingers, make each ball of dough a little flatter

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Have some of these vegan tahini cookies with a hint of rosemary

They are crunchy and chewy


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