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–+ servings
Stacked cookies on wire rack

Banana Tahini Cookies

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!
5 from 8 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 295 kcal

Equipment

  • 1 Cookie sheet
  • measuring spoons
  • measuring cups
  • Mixing bowls
  • Parchment paper or baking mat
  • fork for mashing banana
  • whisk optional, for mixing dry ingredients

Ingredients
  

Flax Meal Egg

  • 3 tablespoons flax meal ground flax seed
  • 6 tablespoons water

Banana Tahini Cookies

  • 1 cup chickpea flour or flour of your choice
  • 1 large banana
  • ⅔ cup vegan chocolate chips
  • 3 tablespoons pure maple syrup
  • 3 tablespoons tahini
  • 1 flax meal egg from above ingredient group)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Instructions
 

Flax Meal Egg

  • 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.

Nutrition

Serving: 2cookiesCalories: 295kcalCarbohydrates: 39gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 262mgPotassium: 261mgFiber: 6gSugar: 17gVitamin A: 50IUVitamin C: 7mgCalcium: 7mgIron: 2.5mg
Keyword bananas, chocolate chip, cookie, tahini
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