Vegan Tahini Cookies
Vegan Tahini Cookies – baking vegan is not easy
When approaching any pastry without eggs or butter I need to compensate with different ingredients that has the same behavior.
In this case, the fat content of the cookie is being replaced with tahini which is high in fat, plus a little olive and coconut oil and there you go, healthy fat content into a vegan cookie.
This cookie gets more complicated when I’m going for gluten free version. Usually the starch in wheat flour is essential to tie all the ingredients together, for this cookie I use a tested flour mix that hold all the characteristics of the wheat flour with the benefits of the gluten free.
This cookie is solid and can hold its shape easily, it’s very important not to over bake it, it’s already crumbly and grainy and overbaking will just make it extra sandy, so, i know it sounds low amount of time, but preferred time for this cookie is 12 minutes sharp, do not try to reach golden color, the cookie is light pale natural color, so if you think about it it’s a very typical vegan approach , minimum tempering with the food, keeping it natural.
In a large bowl, mix the GF flour, teff, sugar, olive oil, coconut oil, salt, baking powder, baking soda, Cinnamon and coconut flakes, until the dough reached a firm structure.
Make a small ping-pong size ball shape from the dough and place in a baking pan.
Squeeze the balls with your fingers into a round flat shape about an inch thick, the cookies don’t expand that much so its safe press them.
Let cookies cool for 20 minutes and serve.