Molasses Tahini Cookies
These molasses/tahini cookies are Middle Eastern-inspired, delicious, and easy to make! Also, they are vegan, and gluten-free too! And they are so very yummy.They are a very healthy cookie full of nutrients from molasses, tahini, stevia, and coconut oil.
Servings 14 cookies
Ingredients
- 1 Tbsp Flaxseed meal
- 2 Tbsp Water
- 3 Tbsp Tahini
- 1 Tbsp Coconut Oil
- 2/3 cup Brown rice flour
- 3 Tbsp Blackstrap molasses
- 1/2 tsp stevia
- 1/3 cup walnuts
- 1/2 tsp baking soda
- pinch Himalayan salt
- Unsweetened coconut shreds for the top of the cookies for decoration
Instructions
- Soak the flaxseed in 2 tablespoons of water.
- Preheat the oven to 375 degrees.
- Chop the walnuts.
- In a large bowl, add tahini, molasses, coconut oil, salt, soda, and stevia.
- Now mix in the rice flour and walnuts.
- Make small balls for the cookies and dip the top into the coconut.
- Then put them on an oiled cookie sheet.
- Press each one down so they are all flat.
- Bake them for 8-10 minutes.
- Remove the baked cookies from the oven, leaving them for 2 minutes on the baking sheet.
- Transfer the cookies to a wire rack to cool completely.
- Store your homemade Molasses/Tahini Cookies in an airtight container.
Notes
The cookies will last a week, but they are best eaten within a few days.