I know that I always say this but, this is a recipe that I've always wanted to try and finally made it happen. Is just that there are lot of ideas I have on mind and sometimes recipes turn out to be very unexpected while the main recipe idea gets postponed.
A good cookie chip recipe was definitely on my mind for a while now. And do have some good cookie recipes here but I want to expand my horizons and create more cookies for all my cookie monsters out there!
Calling out cookie monsters!
This might me my easiest and simples cookie recipe I've ever made. You'll only need FIVE main ingredients! There's no need to complicate ourselves when it comes to baking cookies, just the minimal ingredients work just perfect. This is a great example.
Including some of my favorite ingredients in this recipe, tahini and chocolate chips. Such a magic duo that come together so great in this cookie recipe. For this recipe I had the chance to try a Mexican owned brand of protein that it is based from pea protein and amaranth, two major super foods!
So besides the healthy fats we get from tahini we also get a great amount of plant based amino acids from peas and amaranth. You can also use another plant based protein or coconut flour. It still works fine!
Vanilla Chip Tahini Cookies
Vanilla protein powder
Tahini
Cinnamon
Low carb maple syrup (PURELYHL for discount)
Chocolate chips
It's important to mention that not all chocolate chips are vegan, so if you are baking these for your vegan friends make sure to get vegan friendly chocolate chips or you can also use cacao nibs as well!
The the low carb maple syrup I used Lakanto one, it's amazing and it adds such a great flavor to the cookies. You can also use the discount code: PUREYHL to save on any of their products.
Their granulated monk fruit is also a staple for me! And you can add a little bit of it to the cookie dough if you want them a little extra sweet, but since I'm using protein powder vanilla flavor the sweetness is just perfect!
Cookie Pro Tip:
Freeze the dough a couple of minutes before baking them! Once I made the cookie balls and put them in the baking tray I freeze them about 15 minutes. It does make a difference, not sure why... it must be something with the liquid and letting the tahini get really soaked by the protein.
How to Make the Easiest Vegan Cookies!
Preheat the your oven at 350.
Mix all the dry ingredients in a deep bowl.
Incorporate maple syrup and tahini, mix again.
Using a cookie scooper place 14 balls in a baking tray. Add the chocolate chips and press each ball.
Bake for 13 minutes.
You can also freeze these cookies after you let them cool down and that way you have them ready whenever you want! Perfect to dip into your nut milk, latte or coffee. To share during tea time or to make your boss like you even more... wink wink.
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
Gluten Free
Vegan
Low Carb
Keto Friendly
Nut free
They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cookie?
So for all the pecan and cookie fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
With love,
María
Try more recipes here!
Vanilla Chip Tahini Cookies
By María Fernanda López
Serves 14
Ingredients
1 cup of Nuzest Vanilla Protein Powder (PURELYHL for discount)
1 cup of tahini
1 tsp of cinnamon
1 tbsp of low carb maple syrup (PURELYHL for discount)
1/4 cup of chocolate chips
Method
Preheat the your oven at 350.
Mix all the dry ingredients in a deep bowl.
Incorporate maple syrup and tahini, mix again.
Using a cookie scooper place 14 balls in a baking tray. Add the chocolate chips and press each ball.
Bake for 13 minutes.
* Can substitute for more 1/2 cup of coconut flour + 1/2 cup of almond flour
Nutritional Information per serving (143 kcal)
Fat: 11g
Carbs: 5.7g
Fiber: 1.6g
Net Carbs: 4.1g
Protein: 6.9g
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