Vegan Peanut Butter Cookies With Tahini

These vegan peanut butter cookies are crispy on the outside and chewy on the inside, and packed with flavor from tahini and dark chocolate chips. Plus, they're easy to make and ready in around 25 minutes!

📝 Ingredients

• 1/2 cup peanut butter (smooth)
• 1/4 cup tahini
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any other plant based milk of choice)
• 1 cup gluten-free flour
• 1 tsp baking soda
• 3/4 cup coconut sugar
• dark chocolate chips (a handful, optional)

👨‍🍳 Instructions

1. 1Start by preheating the oven to 350 degrees F (180C). Prepare a baking tray by lining it with a sheet of parchment paper.
2. 2Add the peanut butter, tahini, vanilla extract and plant based milk to a mixing bowl. Whisk together thoroughly to form a smooth texture.
3. 3Add the gluten-free flour, baking soda and coconut sugar. Mix using a spatula and your hands if necessary to make a dough ball. If adding dark chocolate chips, fold them into the batter.
4. 4Spoon out even dollops of the dough onto the baking tray, flattening them down slightly. Make sure to leave plenty of room between the cookies - it may be necessary to use more than one baking tray as they do spread out a lot.
5. 5Bake in the oven for around 12-15 minutes. Allow to cool for a while, and enjoy.