Vegan Rosemary-Tahini Thanksgiving Cookies
This one is for the sweet and savory snack lovers!
Aren’t slightly savory sweets just the best? Today’s Vegan Rosemary-Tahini Thanksgiving Cookies combine the flavors of tahini, rosemary and chocolate into a crispy (in the good way) cookie. I like these cookies as the perfect after dinner (or Thanksgiving feast) bite since the combo of flavors makes them very satisfying.
I used pie crust cutters to make the leaf shapes but any cookie cutter will do!
Vegan Rosemary-Tahini Thanksgiving Cookies
Prep time
Cook time
Total time
Author: Ilene Godofsky
Recipe type: cookie
Cuisine: vegan
Serves: 36
Ingredients
- 1 tbs ground flaxseed
- 3 tbs warm water
- 2 cups spelt flour + extra for sprinkling
- ⅔ cup coconut sugar
- ½ tsp baking soda
- ⅛ tsp salt
- ⅓ cup coconut oil
- ⅓ cup tahini
- 2 tsp vanilla extract
- ¼ cup non-dairy milk
- 2 tbs chopped fresh rosemary
- ½ cup chocolate chips
- ¼ cup shredded coconut
Instructions
- Preheat oven to 350°. Grease a baking sheet.
- Prepare flax "egg" by stirring together flax and water in a small bowl or cup. Let sit 10 minutes before using.
- In a large bowl, whisk together flour, coconut sugar, baking soda and salt.
- In a small bowl, stir together coconut oil, tahini, vanilla, milk and the flax "egg".
- Add contents of small bowl to large and mix until thoroughly combined (can use electric mixer). Fold in rosemary.
- Sprinkle extra flour on a clean surface. Use a rolling pin to roll dough out so it's ⅓" thick. Use cookie cutters to cut shapes and place on baking sheet. Repeat until all dough is used.
- Bake for 11-13 minutes, until edges are lightly golden. Let cool completely.
- In a small saucepan, melt chocolate at low heat. Dip cookies in chocolate, sprinkle with coconut and place on a baking sheet lined with parchment paper. Place in refrigerator to harden chocolate.
