Ginger Tahini Cookies for all of you who, like me, get a little shock when you look at the weather forecast. It has been gray in gray for weeks and there is no improvement in sight. My husband and I have two huskies and live true to the motto, there is no such thing as bad weather, only bad clothes. Basically, that’s true, but after a few weeks without sunshine, even I feel bad. That’s exactly why I need a soul-soother to rebuild me from the inside out. What could be better than fine vegan cookies with ginger and tahini.
Ginger Tahini Biscuits
These fine cookies are quickly stirred together from fine spelt flour, raw cane sugar, ginger powder, bourbon vanilla, baking powder, oil, maple syrup and tahini. I use a hand mixer to knead the ingredients into a fine dough. As soon as this is ready, it can already go on. Preheat oven, line baking sheet with permanent baking mat and form small balls of dough. Put them on the baking sheet and press them flat once. Already it goes off into the oven.
Already during the baking time they exude a fine ginger scent and you can hardly wait to finally eat them. I made a little extra topping to dress up these fine little beauties. A tahini caramel made with tahini and maple syrup that I use to top the cookies.
TIP: I use a light tahini with hulled sesame seeds. This gives the cookies a nicer color and is easier to work with. Tahini made from unhulled sesame seeds is slightly darker in color.
Bake vegan cookies quickly and easily
What else is there to consider when preparing the cookies?
- I use a light tahini that I stir vigorously beforehand. During storage, the fat may settle on top. Stirring makes everything super creamy and even again, which makes things a lot easier when making the dough. If it does not stir easily, make sure to use equal amounts of the solid and the fat.
- Maple syrup goes great with the tahini cookies, though you can use any other liquid sweetener of your choice.
- For a gluten-free version, simply replace the spelt flour with a gluten-free flour blend. I add an additional ½ tsp of locust bean gum to the dough for a better binding.
If you are looking for a recipe for other vegan cookies today, I have the following suggestions for you:
- Pumpkin ginger cookies
- Cinnamon buns coffee cookies
- The best vegan chocolate biscuits
- Vegan Thin Mints
- Thumbprints with nut nougat
- Vegan Oreos
- No Bake Chocolate Cookies
- Lemon cookies
Matching the cookies is a warming hot drink like the caramel latte with CBD oil, hot chocolate or turmeric latte.
The ginger tahini cookies are:
- Naturally sweetened
- Quickly made
Let’s go with this dream of ginger tahini cookies. I hope you enjoy the reel and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Ginger Tahini Biscuits
- 60 g Tahini I use light tahini
- 30 ml maple syrup or other liquid sweetener of choice
- 30 ml Oil I use a high heat baking oil
- 30 g Raw cane sugar
- ¼ tbspn Bourbon vanilla
- 45 ml Plant milk
- 1 tbspn Ginger powder
- 1 tbspn Baking powder
- 90 g fine spelt flour
- Line a baking tray with baking paper and preheat the oven to 180 degrees convection.
- For the dough Place tahini, maple syrup, oil, raw cane sugar, bourbon vanilla, plant milk, ginger powder, baking powder and fine spelt flour in a bowl and mix with a hand mixer or a silicone spatula to form a compact dough.60 g Tahini, 30 ml maple syrup, 30 ml Oil, 30 g Raw cane sugar, ¼ tbspn Bourbon vanilla, 45 ml Plant milk, 1 tbspn Ginger powder, 1 tbspn Baking powder, 90 g fine spelt flour
- Using a small spoon, separate a portion of dough and form a ball. Flatten and repeat until the dough is used up.
- Place in oven and bake for 10-12 minutes (depending on desired browning). Remove from the oven and allow to cool completely.
- Yes according to personal taste make a portion of tahini caramel and serve with the cookies.A portion of tahini caramel
- Place remaining cookies in a resealable box and store at room temperature for up to 3 days.