Ginger Tahini Cookies 1 Bowl

• Vegan

• Produce

  • 2 tbsp Candied ginger
  • 3/4 tsp Ginger, ground

• Condiments

  • 2 tbsp Maple syrup
  • 1/4 heaping cup Tahini

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1 good pinch Cloves and nutmeg
  • 1 tbsp Granulated sugar
  • 1/8 tsp Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 1/2 tbsp Non dairy milk like almond

Found on veganricha.com

Description

Ingredients

• ¼ heaping cup tahini
• 2 tbsp maple syrup
• 2 tbsp oil
• 2 tbsp sugar
• ½ tsp vanilla extract
• 1.5 tbsp non dairy milk like almond
• ¾ tsp ground ginger
• ½ tsp cinnamon
• a good pinch of cloves and nutmeg
• 1 tsp baking powder
• ¼ tsp baking soda
• ¾ cup or more whole wheat flour
• ⅛ tsp salt
• 2 tbsp chopped candied ginger
• 1 tbsp granulated sugar for topping

Directions

• Preheat the oven to 350 degrees F. Add all the wet ingredients to a bowl and mix well u til smooth.
• Add the spices, baking powder, soda and mix.
• Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.
• Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.
• Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.