Oral Allergy Syndrome Friendly Vegan Tahini Halva Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.6(10)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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