Tahini cookies (egg-free and dairy-free)

Tahini cookies (egg-free and dairy-free)

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These egg-free, dairy-free bikkies will keep your belly and taste buds content!

The ingredient of Tahini cookies (egg-free and dairy-free)

  1. 2 teaspoons lemon juice
  2. 1/4 teaspoon baking soda
  3. 3/4 cup powdered sugar
  4. 1/3 cup hulled tahini
  5. 1 teaspoon finely grated lemon zest
  6. 1/4 cup olive oil
  7. 1/4 cup Freenut butter (see note)
  8. 1 cup flour
  9. 1/2 teaspoon baking powder
  10. 1 teaspoon ground cinnamon
  11. 1/2 teaspoon ground mixed spice
  12. 1/4 cup sesame seeds

The instruction how to make Tahini cookies (egg-free and dairy-free)

  1. Preheat the oven to 180u00b0C/160u00b0C fan forced. Line 2 baking sheets with parchment paper.
  2. Combine the juice and the baking soda in a glass bowl (the mixture will become foamy). Add the sugar, the tahini, the lemon zest, the oil and Freenut butter. Using an electric mixer, beat for 1 minute or until the mixture is just combined. Sift the flour, baking powder, cinnamon and mixed spice on the tahini. Add the sesame seeds. Beat on low until just combined.
  3. Roll 2 teaspoons of mixture into balls. Place on prepared trays, 4 cm apart. Flatten slightly with a fork.
  4. Bake for 15 minutes, swapping trays halfway during cooking, or until golden and cooked through. Stand on trays for 5 minutes. Let cool on a wire rack. To serve.

Nutritions of Tahini cookies (egg-free and dairy-free)

fatContent: 61.901 calories
saturatedFatContent: 3.5 grams fat
carbohydrateContent: 0.5 grams saturated fat
sugarContent: 6.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 1.2 grams protein
sodiumContent:

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