Peanut Sesame Ginger Cookies

Peanut Sesame Ginger Cookies with tahini and sesame seeds. These rich cookies are delicious and easy to make. You can make them gluten-free by substituting with 1:1 gluten free flour. You can also substitute the peanut butter for another nut butter or using all tahini instead.

Ingredients

Yield: 10-12 cookies Time: 20 minutes

Peanut Sesame Ginger Cookies

• 3 1/2 Tbs crunchy peanut butter
• 3 1/2 Tbs ground tahini
• 1/4 cup sugar
• 1 Tbs honey
• 1 cup flour
• 2 Tbs melted non-dairy butter
• 1/4 cup non-dairy milk
• 2 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup sesame seeds

Directions

1. Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, whisk the melted butter, peanut butter, tahini, honey, non-dairy milk, and sugar together.
3. In a separate bowl, whisk together the flour, ground ginger, salt, and baking soda. Then, fold the dry ingredients into the wet and mix together until thoroughly combined.
4. In a small bowl, add the sesame seeds. Measure about 1 tbs of dough out to shape and form the cookies by hand, slightly pressing them flat and then coating them in sesame seeds. Place the cookies on the baking sheet and repeat until all the dough is used.
5. Place the cookies in the oven and bake for about 10-12 minutes, rotating halfway through.
6. Remove from the oven and allow them to cool completely before enjoying. Store leftovers in an airtight container at room temperature.

Nutrition Information

Nutrition Disclaimer

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