I’ve really enjoyed experimenting with vegan baking lately. It’s not normally in my wheelhouse and getting the proportions right to still make it taste fluffy and delicious is definitely a challenge. Once you learn the proportions though, it really is sometimes even easier than regular baking! I did it with my apple oatmeal muffins and today I’m sharing an incredible recipe for sweet potato tahini cookies. The dough was so simple and required no special equipment like a stand mixer!
After only 10 minutes in the oven, they were done! I loved how simple and quick these babies were to whip up. I had them finished in 30 minutes. They are really perfect for a snack or dessert with some substance. The warm spices and maple syrup gave them such deep flavor too. I kept them in a container for days and they were still good to munch on whenever I wanted. Hope you all love them too! xoxo
These are such soft and warmly spiced vegan sweet potato tahini cookies that make a perfect healthier snack or dessert with no refined sugar!
- 3/4 cup tahini paste
- 1/2 cup mashed sweet potatoes from about 1 large cooked sweet potato
- 1/2 cup maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Pre-heat the oven to 350 and line two sheet trays with silicone mats. Whisk the tahini, mashed sweet potato, maple syrup, cinnamon, pumpkin spice, nutmeg and vanilla together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off. Then switch to a spatula and fold in the flour and baking powder until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough.
Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make interesting cross marks. Bake them for about 10 minutes, until golden and slightly crisp around the edges. Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.