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To make these tasty cookies, you need a few key items: - 1 cup tahini - ½ cup maple syrup - ¼ cup coconut sugar - 1 teaspoon vanilla extract - 1 cup almond flour - ½ cup rolled oats - ½ cup cocoa powder - 1 teaspoon baking soda - ¼ teaspoon salt - ½ cup dark chocolate chips (dairy-free) These ingredients help create a rich, chocolatey treat. The tahini gives the cookies a creamy texture. Maple syrup adds sweetness, while coconut sugar brings depth. For an extra crunch or flavor, you can add: - ¼ cup chopped nuts (like walnuts or pecans) Nuts add a nice crunch and a nutty taste. They also make the cookies more filling. If you want a unique twist, try adding spices like cinnamon or a pinch of sea salt. Choosing the right ingredients is key. Look for: - Tahini: Pick a brand that uses only ground sesame seeds. This keeps it pure and tasty. - Maple Syrup: Use pure maple syrup, not imitation. The flavor is much richer. - Cocoa Powder: Go for high-quality cocoa powder. Dutch-processed cocoa gives a smoother taste. - Dark Chocolate Chips: Make sure they are dairy-free. Look for brands that use real cocoa. Fresh ingredients will make your cookies taste better. Always check the labels to avoid added sugars or unhealthy fats. First, we need to prep the dough. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, mix 1 cup of tahini, ½ cup of maple syrup, ¼ cup of coconut sugar, and 1 teaspoon of vanilla extract. Stir until it looks creamy. In a separate bowl, whisk together 1 cup of almond flour, ½ cup of rolled oats, ½ cup of cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Now, combine the dry mix with the tahini mix. Stir until it’s thick but easy to handle. If you want a crunch, fold in ¼ cup of chopped nuts and ½ cup of dark chocolate chips. The chips add a sweet burst in every bite. Scoop out tablespoon-sized portions of dough. Place them on the prepared baking sheet, leaving space between them. They will spread a bit while baking. Use the back of a spoon to gently flatten each cookie. Bake for 10 to 12 minutes. The edges should look firm, but the center should remain soft. Keep an eye on them so they don’t overbake. When they are ready, remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes. This helps them set. After that, transfer them to a wire rack to cool completely. For a fun presentation, arrange the cookies on a platter dusted with cocoa powder. You can also serve them with a small bowl of tahini on the side. Enjoy these cookies with a cold glass of almond milk for the perfect treat! When baking these cookies, some common mistakes can ruin your batch. - Too much liquid: Adding more tahini or syrup makes the dough too wet. - Skipping the cooling time: Don’t rush to move cookies; they need to set first. - Not measuring ingredients: Use precise measurements for the best results. To get the perfect texture, follow these tips: - Mix well: Ensure your wet and dry ingredients blend smoothly. - Dough thickness: The dough should be thick but not crumbly. If it feels too dry, add a splash of water. - Baking time: Watch your cookies closely. Remove them when the edges are firm but the center is soft. They will firm up as they cool. Serving these cookies can be fun and creative. Here are some ideas: - Platter presentation: Arrange cookies on a colorful platter, dust with cocoa powder. - Tahini dip: Serve with a small bowl of tahini for dipping. - Milk pairing: Enjoy with a cold glass of almond milk for a perfect treat. {{image_2}} You can easily swap ingredients to fit your needs. If you have a nut allergy, try sunflower seed butter instead of tahini. For a sugar-free option, use a sugar substitute like stevia. If you don't like maple syrup, agave syrup works well too. Always check labels to ensure they meet your dietary needs. You can take these cookies to a new level with flavors. Add a pinch of cinnamon for warmth or a dash of nutmeg for depth. A splash of almond extract can make the cookies taste richer. If you love mint, add a few drops of peppermint extract. Get creative with your flavor choices! Mix-ins can add fun textures and flavors to your cookies. You can toss in dried cranberries or raisins for sweetness. Chopped walnuts or pecans add a nice crunch. For something unique, try adding sunflower seeds or pumpkin seeds. Each mix-in changes the cookie's taste and texture, making each batch special! To keep your cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. Store them in a cool, dry place. They stay tasty for about a week at room temperature. If you want to keep them longer, consider freezing. Freezing is a great way to extend the life of your cookies. First, let the cookies cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy them, just thaw at room temperature. To reheat your cookies, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This will help restore their soft texture. You can also use a microwave. Heat each cookie for about 10-15 seconds for a quick warm-up. Enjoy the gooey chocolate goodness! Yes, you can swap tahini with other nut butters. Almond, cashew, or peanut butter work well. Each nut butter brings its own taste. This change may alter the cookie's texture and flavor. For example, peanut butter adds a strong taste. Almond butter creates a milder flavor. Just ensure the nut butter is smooth and creamy for the best results. If you need a different sweetener, try agave syrup or brown rice syrup. These options are liquid and sweet, just like maple syrup. You can also use date syrup for a richer flavor. If you prefer granulated options, coconut sugar or brown sugar can work. Just mix them with a little water to mimic the syrup's consistency. To make the cookies gluten-free, use gluten-free oats and almond flour. Both ingredients are naturally gluten-free. Check that your oats are certified gluten-free to avoid cross-contamination. You can also use a gluten-free flour blend instead of almond flour. This will keep the cookies soft and chewy. Enjoy your tasty treat without worries! Vegan chocolate tahini cookies are simple and fun to make. We covered key ingredients, step-by-step instructions, and tips to avoid mistakes. You learned how to enhance flavor and texture while keeping things vegan. Storing and reheating your cookies is easy. Remember, you can switch ingredients based on your needs. These cookies let you enjoy a treat that's tasty and healthy. Get creative with variations, and share your cookies with friends. Try these ideas, and enjoy every bite!

Vegan Chocolate Tahini Cookies

Satisfy your sweet tooth with these decadent vegan chocolate tahini cookies! Made with wholesome ingredients like tahini, maple syrup, and dark chocolate chips, these easy-to-bake cookies are both indulgent and healthy. Perfect for plant-based dessert lovers, they offer a delightful blend of rich flavors and chewy texture. Click through to explore the full recipe and indulge in a cookie experience that’s truly irresistible!
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Ingredients
  

1 cup tahini

½ cup maple syrup

¼ cup coconut sugar

1 teaspoon vanilla extract

1 cup almond flour

½ cup rolled oats

½ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup dark chocolate chips (dairy-free)

¼ cup chopped nuts (optional, for crunch)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine tahini, maple syrup, coconut sugar, and vanilla extract. Stir until well mixed and creamy.

      In another bowl, whisk together the almond flour, rolled oats, cocoa powder, baking soda, and salt.

        Gradually add the dry ingredients to the tahini mixture, stirring until combined. The mixture should be thick but manageable.

          Fold in the dark chocolate chips and chopped nuts if using.

            Use a tablespoon to scoop out portions of dough and place them on the prepared baking sheet, leaving space between each cookie as they will spread slightly.

              Gently press each cookie down with the back of the spoon to flatten them a bit.

                Bake in the preheated oven for 10-12 minutes, until the edges are firm but the center is still soft.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 12 cookies

                      - Presentation Tips: Arrange the cookies on a platter dusted with cocoa powder or serve them alongside a small bowl of tahini for a decorative touch. Enjoy with a cold glass of almond milk!