Tahini Chai Cookies

  • Tahini Chai Cookies

@panaceas_pantry shares these wholesome treats spiced with T2 Chai and dipped in vegan chocolate.

Easy
Difficult
Recipe by
Panaceas Pantry
Total Time
30 minutes

You’ll need

  • 1 cup (90g) blanched almond meal
  • 1 cup (125g) all purpose gluten free flour or plain flour
  • 1 ½ tablespoons T2 Chai spice powder*
  • ½ cup rice malt syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup hulled tahini
  • 1 chia egg**
  • 1 tablespoon nut milk of choice (2 if using plain flour)
  • 50g melted vegan chocolate, to decorate (optional)

How to

  1. Preheat oven to 175°C/347°F and line a baking tray.
  2. Sift dry flour into large mixing bowl, then add chai spice and almond meal and mix well.
  3. Add the remaining ingredients into a separate bowl (including chia egg) and combine until uniform.
  4. Pour the wet ingredients into the dry bowl, and mix to form cookie dough.
  5. Using wet hands, roll dough into balls (about 2 tablespoons each, or 60g). Place cookies on the lined tray, leaving a 5 cm gap between each cookie. Flatten cookies slightly with your hand, then transfer to the oven.
  6. Bake for 12-15 minutes then turn off oven & leave cookies in the oven for a further 5 minutes to brown. Remove from oven and transfer to a wire rack to completely cool, or enjoy while nice and warm with a cup of tea
  7. Remove from oven and transfer to a wire rack to completely cool, or enjoy while nice and warm with a cup of tea. If decorating the cookies with chocolate, wait until the cookies have completely cooled before dipping each one. Store in an air-tight container for up to 1 week.

  • * To make chai powder, simply add 1/2 cup T2 Chai spice to a blender and blitz to form a powder. Store in an air-tight container for future uses.
  • ** Make a chia egg by placing 1 tablespoon of chia seeds with 3 tablespoons of water in a bowl. Mix well and set aside for 5 minutes.

Makes 12 cookies.

Shop Tahini Chai Cookies products.

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