Glutenfree and vegan snickerdoodles with tahini
Cuisine: Christmas
Author: Annelina Waller
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
  • 150 g oatmeal
  • 60 g oat flakes
  • 100 ml soy milk/peas milk
  • 100 g buckwheat flour
  • 1 tablespoon flax seed scrap
  • 120 g xylitol
  • 100 tahini
  • 2 teaspoons cinnamon
  • pinch of salt
  • Sprinkle:
  • 2 tablespoons xylitol
  • 1 teaspoon cinnamon
  1. Preheat the oven to 180C.
  2. For the linseed, mix the linseed scrap with 3 tablespoons of water in a small bowl.
  3. Let it rest for 5-10 minutes to thicken.
  4. In the meantime, mix the oat flour, buckwheat flour, xylitol, salt, oats and cinnamon in a medium bowl.
  5. Add wet ingredients and knead to a dough.
  6. Form about 18 cookies of the same size. If necessary, oil your hands a little, as the dough is sticky.
  7. Mix the ingredients for sprinkling in a bowl, put them on the cookies and press them gently. Put the cookies on a baking tray covered with baking paper and bake for 10-12 minutes.
  8. The cookies are still soft when they come out of the oven.
  9. Let them cool down on the baking tray for at least 5 minutes.
Calories: 99,8 Fat: 4,2 Sugar: 0,3 Fiber: 2,4 Protein: 3,5
Recipe by Annelina Waller at