Here is your newest favorite allergen friendly cookie! They come together with just 8 ingredients (less if you don’t want to make your own jam) and in only 10 minutes. AKA the longest part about the cookies is the pre-heat wait time.
I use to love thumbprint cookies when I was a kid but somewhere along the way I became un-enthused…. which is short of a crime. Especially when you swap the coconut oil for tahini and your whole life seems to make sense. Make sense I tell you!
Would it surprise you if I told you I failed drama class? Because I did. Stage freight is real.
Regardless, even if you aren’t a huge fan of tahini, you really need to try these cookies. The tartness from the homemade berry jam pairs perfectly with the creaminess of the tahini. Again, your life will just make sense.
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Vegan Tahini Thumbprint Cookies
These homemade cookies take 10 minutes from start to finish and are great for an allergy friendly treat
- 1/4 cup Tahini
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 2 cups Oat Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Frozen Berries
- 1 tsp Chia Seeds
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add all your ingredients (except for the berries and chia seeds) and mix well. The dough will be slightly crumbly but it should hold together when you pinch it.
In a small microwave safe bowl, cook the berries on high heat for 3 minutes. Be careful taking your bowl out of the microwave! Stir in the chia sees.
While the berries are setting up, you are going to use a tbsp measuring spoon to create the cookies. Press the dough firmly into the measuring spoon, gently remove the dough from the measuring spoon and place it on your baking sheet. Alternatively, you can use you hands to form a small ball. The dough should create about 15-17 cookies.
Using a 1/4 tsp measuring spoon, press lightly into each cookie dough ball creating a small indent to place the jam in. Once you've done that to all the cookies, use the measuring spoon to scoop the jam on top of the cookies.
Bake for 7 minutes. Allow them to cool completely on the baking sheet before removing!