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
- Preheat the oven to 180C.
- For the linseed, mix the linseed scrap with 3 tablespoons of water in a small bowl.
- Let it rest for 5-10 minutes to thicken.
- In the meantime, mix the oat flour, buckwheat flour, xylitol, salt, oats and cinnamon in a medium bowl.
- Add wet ingredients and knead to a dough.
- Form about 18 cookies of the same size. If necessary, oil your hands a little, as the dough is sticky.
- 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.
- The cookies are still soft when they come out of the oven.
- 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 https://annelinawaller.com/snickerdoodles-tahin-cookies-glutenfree-vegan/
3.5.3251