Ginger Tahini Cookies 1 Bowl

Ingredients

• 1/4 cup heaped cup tahini
• 2 tbsp maple syrup
• 2 tbsp oil
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1.5 tbsp non dairy milk (like almond)
• 3/4 tsp ground ginger
• 1/2 tsp cinnamon
• a good pinch of cloves and nutmeg
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup or more whole wheat flour
• 1/8 tsp salt
• 2 tbsp chopped candied ginger
• 1 tbsp granulated sugar (for topping)

Steps

1. 1

   Preheat the oven to 350 degrees F / 180ºc. Add all the wet ingredients to a bowl and mix well u til smooth.

2. 2

   Add the spices, baking powder, soda and mix.

3. 3

   Add the flour, salt and candied ginger and mix in to make a smooth dough. You will need to get your hands in. If the mixture is too wet, add another tbsp flour. If the mixture is too dry, add a splash of non dairy milk.

4. 4

   Divide into equal portions and shape into 1.5 inch flat discs. Press one side of the disc in granulated sugar and place on parchment lined baking sheet.

5. 5

   Bake for 10 minutes. Cool completely and serve. For softer cookies bake 1 minute less. For crispier bake a minute or so longer. Store in a box for upto 3 days.