Easy Tahini Shortbread, vegan, can be gf, 44 cal each 🤤 Flaky and buttery without any butter! . – 1 tbsp coconut oil melted (15 g) – 2 tbsp tahini (28 g) – 3 tbsp maple syrup (63 g) – 1/2 cup flour, gf ok (60 g) – 1/2 tsp baking powder . . . Makes 16 non-spiral, 32 spiral cookies. 1. Blend coconut oil, tahini, maple syrup. 2. Whisk together flour, baking powder, pinch of salt. 3. Combine the two into a dough, refrigerate 5-10 min. 4. If doing spiral cookies, make two of this same dough, one with tahini, another with black sesame paste. Roll out into rectangles on parchment and refrigerate another 5-10 min. Plop one over the other and roll into a log shape, freeze until solid. 5. If not doing spirals, immediately make a log (parchment helps), freeze until solid. 6. You can get the log out mid freezing and roll a little to make it more even. 7. When ready to bake, preheat oven to 325F. 8. Line a cookie sheet with parchment. 9. Slice your roll into 1/4 inch cookies and place on the parchment. 10. Bake 15+ minutes, depending on how crispy you prefer. . . . . . #REPOST @plentysweet200 . . . . . . #shortbreadcookies #tahini #tahinisauce #vegancookies #veganrecipe #lowcaloriemeals #lowcalorierecipes #vegancookie #spiral #glutenfreecookies #cookies🍪 #veganfollowback #veganinspiration #veganbaking #veganbaker #tahinidressing #shortbreadbiscuits #shortbread #vegandishes #veganideas #vegandish #easycookingathome #cookierecipe #veganfoodporn #veganworld #theveganescape