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]

Advertisement

Serves

16 cookies

Advertisement

Ingredients

Cookies:
  • 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
Sugar Coating:
  • 1 1/2 tablespoons white or turbinado sugar
  • 1/2 tablespoons ground cinnamon
  • 1 tablespoons sesame seeds, white or black
Advertisement

Preparation

  1. Preheat the oven to 350°F.  Prepare a cookie pan by oiling it or lining it with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 14 minutes and allow to cool for five minutes before eating.

Notes

These are not particularly sweet cookies, so if you have a bigger sweet tooth than I do, add a few tablespoons more brown sugar.

Advertisement
Advertisement