Description
Simple, sweet, soft cookies with a hint of cinnamon and tahini. Vegan and refined-sugar-free!
Ingredients
- 1-½ cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- 1 teaspoon Sea Salt (plus More For Sprinkling)
- 2 whole Flax Eggs
- ½ cups Maple Syrup
- ½ cups Tahini
- ½ cups Shredded Or Flaked Coconut
Preparation
Preheat oven to 350ºF and line a baking sheet with parchment paper.
Whisk dry ingredients (except coconut) in a medium bowl. In a small bowl, whisk the wet ingredients. Slowly pour the wet into the dry and stir to combine. Add coconut and stir again.
Scoop spoonfuls of dough onto the parchment paper, flattening each scoop gently with a fork and sprinkling with sea salt before transferring to the oven.
Bake for 12–15 minutes, or until they become a light golden brown. Remove from oven and cool slightly before serving.
Serve immediately and store leftovers in an airtight container for up to one week. Enjoy!
