Tahini and Peanut Butter Cookies

Prep Time

30 Minutes

Prep Notes

Cooking Time

10 - 15 Minutes, Oven 170°C (340°F)


32 cookies



125g / 250 ml oat flour (grind rolled oats in a food processor)

115 g / 180 ml buckwheat flour

1 tsp baking soda

1/2 tsp  ground cinnamon

1 tsp sea salt

250g / 250 ml organic peanut butter (I use crunchy because I like the bits)

70g / 60 ml organic tahini

125ml maple syror

80 ml olive oil


Mix everything together, do not overwork the dough. If the dough is too moist, add a bit of flour.

Take about 1 big tsp of dough, form a ball and put it on the cookie sheet. Press ball down with a fork (up and down and sideways). The dough should be about 1/4 '' (5mm) thick


THese vegan cookies are crisp and crunchy. They remind me of the good, old American cookie.


Green Kitchan iPhone and iPad App