Low FODMAP Vegan Tahini Halva Cookies
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Learn more →Ingredients
18 servings
For the 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 1/6 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
For the cookies
- ½ cup well-stirred tahini
- ¼ cup coconut oil, melted and cooled
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 2/3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ½ tsp baking soda
- ¼ tsp fine salt
- ¼ cup sesame seeds
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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