Vegan Tahini and Spelt Cookies

    These amazing egg and dairy free cookies are chewy and moreish. Using spelt flour and no refined sugar makes them a virtuous treat with a cuppa.

    1 person made this

    Makes: 30 cookies

    • 150g spelt flour
    • 1/2 teaspoon bi carb soda
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt
    • 100g grape molasses
    • 75g tahini
    • 1 tablespoon grape molasses, for coating
    • sesame seeds, for coating

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
    2. In a large bowl, combine the flour, bi carb, cinnamon and salt. Stir well. Make a well in the centre, then add 95g grape molasses and tahini. Stir until combined. Roll the dough into small balls, 1.5 to 2cm in diameter.
    3. In a bowl or shallow dish, combine an extra tablespoon of grape molasses with about 4 tablespoons of water. In a second dish, add about 4 to 6 tablespoons of sesame seeds. Roll the balls first in the liquid, then in the sesame seeds, and place 5cm apart on the baking tray. Flatten to about 5mm thick with the bottom of a glass.
    4. Bake in the preheated oven for 8 to 10 minutes. Remove and let cool on tray.


    You can use plain flour instead of spelt flour. You can also use honey instead of grape molasses, but the flavour will change slightly and the biscuits will not be strictly vegan.

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