Tahini Snickerdoodles (Vegan, Oil-free, Gluten free, & Refined sugar free)
These cookies are delicious, soft, and fluffy. They are extremely easy to make and are a crowd pleaser. The recipe makes 10-12 cookies.
1 & 1/2 cups oat flour
1/2 cup runny tahini
1/4 cup maple syrup
1/4 cup unsweetened apple sauce
2 tbsp coconut sugar
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
Preheat your oven to 350°F and grease or line a baking sheet.
In a small bowl mix together the coconut sugar and cinnamon, then set aside.
In a large bowl add the tahini, maple syrup, apple sauce, vanilla extract, and mix well.
In another bowl mix together the oat flour, baking powder, baking soda, and salt.
Add the dry mix to the wet and mix well. The mix will be thick.
Using a cookie scooper (I used a 1 & 1/2 tbsp scoop) or spoon, scoop the dough and roll it into balls. Roll them in the cinnamon sugar mixture then place them about half an inch apart on a baking sheet. Use your fingers to gently press down and flatten the cookies. The cookies do not spread or rise much in the oven, so you'll want the tops to be smooth or you will have lumpy cookies.
Bake at 350°F for 10-12 minutes. Allow to cool for 10 minutes before removing from the baking sheet.