Tahini Ginger Cookies
Nothing says holiday festivities like a party with a table overflowing with cookie trays. My tahini ginger cookies recipe requires 9 ingredients, 1 bowl and 20 minutes, and will be ready for your holiday party in no time!
Yield: 12 cookies
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1 egg
- 1/8 cup molasses
- 1 tsp vanilla extract
- 1 cup oat flour
- 1 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the tahini, maple syrup, egg, molasses and vanilla.
Stir in the oat flour, ginger, baking soda, and salt. Mix until creamy and well combined.
Using a Tbsp. measurement, scoop out dough and place on lined baking sheet 2 inches apart.
Bake for 10-12 minutes or until edges are slightly golden.
Let cool for 5 minutes on baking sheet then transfer to cooling rack. Enjoy warm.
Leftovers will keep in airtight container on counter for up to 3 days or refrigerated for a week.
Serving: 1g | Sodium: 220mg | Sugar: 7.2g | Fiber: 1.7g | Cholesterol: 16mg | Calories: 129kcal | Saturated Fat: 1g | Fat: 6.3g | Protein: 3.2g | Carbohydrates: 16g