Delight in a unique twist on traditional shortbread with these Maple Tahini Shortbread cookies. Combining the nutty flavor of tahini with the natural sweetness of maple syrup, these vegan treats are sure to impress. Toasted sesame seeds add an extra crunch and depth to each bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/4 cup toasted sesame seeds
- Extra sesame seeds for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the tahini, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir well until the mixture is smooth and fully integrated.
Gradually sift in the all-purpose flour, mixing with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix. Gently fold in the toasted sesame seeds until evenly distributed.
Transfer the dough onto a lightly floured surface and shape it into a rectangle about 1/2 inch thick. Use a sharp knife or a pizza cutter to score the dough into squares or rectangles, making it easier to break apart once baked.
Optionally, sprinkle extra sesame seeds on top of the dough for added texture and visual appeal.
Carefully transfer the scored dough onto the prepared baking sheet. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your Maple Tahini Shortbread cookies with a cup of tea or coffee, or share them with friends and family for a delightful treat!