These crunchy vegan nut-free cookies are addicting! Perfectly crunchy and just sweet enough, you’ll be making these on the weekly. I’m a big cookie fan as you can see. These cookies are packed with protein, fibre, healthy fats and tons of iron.
Make these vegan nut-free cookies:
- For your friends! Have the gals over for tea and cookies.
- During your menstrual phase. These cookies are packed with iron and magnesium, helping with cramps and keeping energy levels high.
- For dessert! These make a great dessert option when you want something sweet.
Let’s make some cookies! X
[lt_recipe name=”Buckwheat & Tahini Cookies” servings=”15-18 cookies” total_time=”30M” difficulty=”Easy” summary=”Delicious vegan and gluten-free, nut-free cookies.” ingredients=”1 and 3/4 cup buckwheat flour; 3/4 cup almond meal or oat flour if nut-free; 1 cup coconut sugar; 2 tsp cinnamon; 1/2 cup cacao nibs; 1 tsp baking powder; 1/2 cup tahini; 3/4 cup coconut oil, melted; 1 tsp sea salt; 2 tbsp ground flax seed; 1/4 cup almond milk or any nut-free milk;” ] Preheat the oven to 350F.; In a bowl, the buckwheat flour, almond meal or oat flour, coconut sugar, cinnamon, cacao nibs and baking powder. Mix until well combined.; Next, add the tahini, coconut oil, sea salt, ground flax and milk. Mix really well until the mixture sticks together like traditional cookie dough. You can add a splash of milk if needed.; Bake the cookies for about 12 minutes, remove from the oven and let them cool for at least 10 minutes – they will harden up once cooled! Enjoy and store in the pantry/fridge for yummy treats. [/lt_recipe]