If you're wondering how to add more plant-based protein into your life, protein can be found in lots of unexpected places ... like cookies! Especially cookies made with chickpeas and tahini! Enter these dreamy soft-batch tahini snickerdoodles, which are delightfully nutty, sweet, cinnamon-y, and absolutely packed with protein to keep you bright-eyed and bushy-tailed all day long.
Soft-Batch Tahini Snickerdoodles [Vegan]
- 1 15-ounce can chickpeas, shelled/skinned if you’re so inclined (save the liquid!)
- 1/3 cup tahini
- 1/4 aquafaba (chickpea liquid), whisked briskly for 30 seconds or shaken in an airtight jar for 10 seconds
- 1/4 cup pure maple syrup or agave nectar
- 2 tablespoons melted coconut oil
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons white or turbinado sugar
- 1/2 tablespoons ground cinnamon
- 1 tablespoons sesame seeds, white or black
- Preheat the oven to 350°F. Prepare a cookie pan by oiling it or lining it with parchment paper.
- Using a blender, combine the chickpeas, tahini, aquafaba, liquid sweetener, coconut oil, brown sugar, and vanilla extract. Blend for about 30 seconds or until everything is smooth.
- Add the remaining dry ingredients (excluding the rolling sugar) to a mixing bowl and stir to combine. Pour in the wet ingredients and use a wooden spoon or plastic spatula to mix. The dough will be very thick, so use that elbow grease to get it all incorporated.
- Next, stir the rolling sugar mixture together in a small bowl. Use your hands to roll 1 1/2 to 2 tablespoon balls of dough, then roll them in the sugar. Flatten them slightly and place them on the prepared baking sheet.
- Bake for 14 minutes and allow to cool for five minutes before eating.
These are not particularly sweet cookies, so if you have a bigger sweet tooth than I do, add a few tablespoons more brown sugar.