Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Tahini Peanut Butter Cookies

By Thursday, June 27, 2013 , , , ,



These cookies are exactly what they sound like- pure heaven. They're oaty, moist, a little salty and a little peanutty. Comfort baking at its finest, and so easy to make too. Plus they're gluten free and vegan, what could be better?! They're inspired by Green Kitchen Stories' cookies, and I can quite honestly say this is the best cookie combination I have ever come across, I'm so glad I tried them!




You will need:
60g oat flour (oats ground up in the food processor)
60g buckwheat flour
1 tsp baking soda
1/3 cup (100g) natural peanut butter
3 tbsps tahini
3 tbsps maple syrup
1 pinch of salt
4 tbsps almond milk
2 tbsps coconut oil

Preheat the oven to 170C. Heat a small saucepan and add the peanut butter, tahini, coconut oil and maple syrup. Stir well and allow to melt together and combine. Meanwhile combine the oat flour, buckwheat flour, salt and baking soda in a bowl. Pour the liquid mixture onto the dry mixture and fold together, then add the almond milk until it makes a thick cookie dough. Roll into 6 even balls, place on a flat baking tray, and use a fork to squash the cookies down slightly. Bake for 10-15 minutes until lightly browned on top, but be careful to not overbake, as these cookies are prone to dry out. They store in a sealed container for 3-4 days, if they last that long!


You Might Also Like

6 comments

  1. Yum! Making these tonight!

    ReplyDelete
  2. I made these a while back and thoroughly enjoyed them in my onesie watching tv on a sunday evening, haha! :D

    ReplyDelete
  3. Can I leave out the coconut oil or replace it with something else? :)

    ReplyDelete
  4. They're amazing and so yummy!! I've made them with crunchy peanut butter and it was pure perfection!! Best thing on earth!!

    ReplyDelete