Vegan crinkle cookies with tahini and cardamom from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 52) by Edd Kimber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground flaxseeds for ground psyllium husks.

  • Churchim808 on November 24, 2024

    These were tasty although I was disappointed that the cardamon wasn't more pronounced. If I made them again, I'd probably spice them up a bit. I didn't have any psyllium husk or flaxseed so I subbed a tablespoon and a half of Egg Beaters for the water and psyllium. Also ran out of coconut oil so subbed in a third of it for ghee. My cookies look just like the picture and probably taste the same! I always use a #16 scoop for my cookies and this recipe made 11 of them.

  • dyanarose on January 13, 2024

    Good, moist cookies. I used a microwave instead of a bain marie and didn't wait to chill the dough. If there was a difference to the end product I'd be surprised. Makes 4 large, 6 normal, or 8 small cookies

  • Astrid5555 on October 23, 2022

    Delicious and quick to make cookies, which my boys devoured in no time and which also happen to be vegan.

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