Ginger Tahini Cookies

Name: Ginger Tahini Cookies
Total time: 35 min
Ingredients: ¼ cups Tahini; 2 tbsp Maple syrup; 2 tbsp Oil; 3 tbsp Sugar; ½ tsp Vanilla; 1 ½ tbsp Milk; 2 ¼ tbsp Ginger, ground, chopped; ½ tsp Cinnamon; 1 Clove; 1 tsp Baking powder; ¼ tsp Baking soda; ¾ cups Whole wheat flour; 0.13 tsp Salt

By Vegan Richa · 35 min

Ingredients

Tahini¼ cups
Maple syrup2 tbsp
Oil2 tbsp
Sugar3 tbsp
Vanilla½ tsp
Milk1 ½ tbsp
Ginger · ground, chopped2 ¼ tbsp
Cinnamon½ tsp
Clove1
Baking powder1 tsp
Baking soda¼ tsp
Whole wheat flour¾ cups
Salt0.13 tsp

Instructions

Preheat the oven to 350°F (180°C).
Put all the wet ingredients in a bowl and mix well until smooth.
Add the spices, baking powder and baking soda and mix.
Add the flour, salt and candied ginger and mix to a smooth dough, using your hands if needed. If it is too wet, add another tablespoon of flour; if too dry, add a splash of non-dairy milk.
Divide the dough into equal portions and shape into 1.5-inch flat discs. Press one side of each disc into granulated sugar and place on a parchment-lined baking sheet.
Bake for 10 minutes. For softer cookies bake 1 minute less; for crispier cookies bake about 1 minute longer.
Cool completely before serving. Store in a box for up to 3 days.

Summarized from Vegan Richa's video. Watch it for the details.

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