I love my cookies soft, hearty, and moist. They get extra points if they’re healthy. Even more points when they take less than 15 minutes to make. These life-changing tahini cookies are the answer. I can have my cookie AND eat it too! Recipe contributed by Jenné Claiborne of Sweet Potato Soul, from her e-cookbook, 5 Ingredient Vegan. Photos by Sydney Bensimon.
- ½ cup tahini
- ¼ cup maple syrup
- 2 teaspoons cinnamon
- ¾ cup quick cooking oats
- ½ cup chopped walnuts
- Pinch of sea salt
- Mix the tahini, maple syrup, cinnamon, and vanilla well, then add the remaining ingredients. Stir well to combine.
- Dampen your hands, and scoop 2 or 3 tablespoons into your palm to form into a cookie shape. Place onto a parchment lined baking sheet. Repeat with remaining batter.
- Bake at 350° for 10 minutes. Allow to cool for 10 minutes before enjoying.
Add any of 2 tablespoons chocolate chips, 2 tablespoons shredded raw sweet potato, 2 tablespoons raisins or cranberries, 1 ripe small banana (mashed or diced), 1 teaspoon vanilla extract
Jenné Claiborne is a vegan personal chef in NYC. She also creates recipes, videos, and share my passion for healthy vegan eating on this blog. She has created an online program called the 21-Day Vegan Blueprint, and an e-cookbook, 5 Ingredient Vegan.
- Indulge your sweet tooth with more Vegan Cookies and Bars.