Extremely delicious, naturally sweetened, vegan and cookies with fine tahini and ginger. Perfect as a small snack with coffee or just in between. Vegan, gluten free option, lactose free.
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.