Vegan Tahini Cookies

Maybe I ate just a few of these in one sitting. They’re that good.

What makes these cookies so great is the anti-oxidant rich nutrients from the chia seeds and sesame seeds (tahini). Once you crack open a jar, keep it refrigerated to stay fresh.

I love tahini in cookies and it helps to avoid using hydrogenated fats - common in vegan margarines. As a fat in the cookies, using as close to a whole food as possible keeps the nutrition quality high and minimizes the risk of uber-processed ingredients in a treat, like a cookie.

Sesame seeds contain phytochemical, as plants do - hence the prefix, phyto. Phytochemicals such as sesamin and sesamolin may lower inflammation. Tahini is a source of zinc, calcium and selenium, aiding in healing the gut and helping individuals deal with stress.

Ingredients & Directions

Estimated time: 35 minutes

Effort/Skill: Easy

Cookies

1 cups oat flour (blend rolled oats in the blender)

1 tsp cream of tartar

1 tsp baking soda

1 & 1/2 tsp garam masala spice

1/2 tsp salt

2 tbsp chia seeds, pre-soaked in 4 tbsp water

4 medjool dates

1/4 cup shredded unsweetened coconut

2 tbsp strongly brewed chai tea

1 tbsp maple syrup

3/4 cup tahini (the runnier, the better)

Optional: walnuts, craisins, vegan white chocolate chips

Directions

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium-sized bowl, mix dry ingredients.

3. Add chia, dates, coconut, tahini, coconut, maple syrup, and chai tea to a blender. Blend until smooth. Add more tea if necessary.

4. Gradually add wet ingredients to dry, mixing well.

5. Add optional nuts, craisins and/or vegan white chocolate chips.

6. Roll cookie balls and flatten on baking sheet. Makes approximately 12-16 cookies.

7. Bake at 350F for approximately 20 minutes.

8. Let the cookies cool and be sure to enjoy!