The ultimate plant-based soft cookie is here! Banana tahini cookies are a beautiful balance of sweet, salty, with a little umami from the tahini and chickpea flour. This vegan and gluten-free comfort cookie is a perfect treat any time of year!
In a small bowl, stir together flax meal and water. Place in refrigerator to thicken while you prepare the rest of the ingredients.
3 tablespoons flax meal, 6 tablespoons water
Banana Tahini Cookies
Preheat oven to 350ºF.
In a medium bowl, start by mashing the banana with the back of a fork before stirring in the pure maple syrup, pure vanilla extract, tahini and the flax meal egg. Stir until the ingredients are thoroughly combined.
1 large banana, 3 tablespoons pure maple syrup, 3 tablespoons tahini, 1 teaspoon pure vanilla extract, 1 flax meal egg
In a small bowl, whisk together the chickpea flour, baking powder, and salt.
1 cup chickpea flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
Gently add the dry ingredients into the wet ingredients and stir until you've reached an even texture with few lumps of flour remaining.
Stir in the chocolate chips.
⅔ cup vegan chocolate chips
Using a spoon or ice cream scoop, create 12 drop cookies and place on a parchment-lined baking sheet.
Bake for 10 minutes, or until the sides turn a light golden brown (the difference will be very light).
Allow to cool for a few minutes on the baking sheet or a wire rack and enjoy!
Notes
These are soft cookies, so resemble the texture of banana bread.