Vegan Tahini Cookies
After a long weekend of constant eating I needed a something healthy, preferable sweet, I went over my old recipes and came across the vegan tahini cookies which are rich in vitamins, fibers and many other nutritional values.
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.