Simple, crumbly and vegan tahini cookies, with extra cocoa and chocolate drops. Quick and easy to make and ideal for in-between with coffee or many other occasions. Tastes great plain, or dipped in nut puree.
Preheat the oven to 180 degrees and line a baking tray with baking paper.
In a bowl, combine coconut flour, tapioca starch, tahini, coconut sugar, almond milk, cocoa powder, baking powder, bourbon vanilla and salt and knead gently with your hands until an even dough is formed.
10,5 g Coconut flour, 7 g Tapioca starch, 120 g Tahini, 60 g Coconut sugar, 30 ml Almond milk, 22 g Cocoa powder, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, A pinch of salt
Note: The dough is slightly crumbly and only holds together loosely, this is perfectly ok.
Divide into dough into 8 equal portions and shape into balls. Place on the baking sheet and flatten. If you want the cookies to be quite perfect, shape them again with your hands around the edges until they are perfectly round.
Press a few chocolate drops on top of the cookies as desired and place in the preheated oven.
50 g dark vegan chocolate drops, A little more chocolate drops for decorating
Bake for 10 minutes, remove from heat and let cool. enjoy!
Store in an airtight container at room temperature.