Low FODMAP Vegan Tahini Chocolate Chunk Cookies
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Learn more →Ingredients
16 servings
Flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
Cookie dough
- ¾ cup well-stirred tahini
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup vegan chocolate chips or chunks
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the tahini and softened vegan butter until smooth and uniform. Add the brown sugar and cane sugar and whisk vigorously for about 2 minutes, until the mixture is slightly lighter in color and well combined. Whisk in the flax egg and vanilla extract.
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