Oh My Veggies · by Nicole★ 4.5 (2)
Vegan Peanut Butter Cookies With Tahini
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 13%
CARBS 35G53% OF CAL
2G FIBER18G ADDED2G INTRINSIC13G OTHER20G TOTAL SUGAR
FAT 12G42% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged, chewy peanut butter cookies enriched with tahini and dotted with dark chocolate chips. Quick to make and naturally plant-based.
dessertamericanbaked good🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup peanut butter (smooth)
- 1/4 cup tahini
- 1 tsp vanilla extract
- 1/2 cup almond milk (or any other plant based milk of choice)
- 1 cup gluten-free flour
- 1 tsp baking soda
- 3/4 cup coconut sugar
- dark chocolate chips (a handful, optional)
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 13%
CARBS 35G53% OF CAL
2G FIBER18G ADDED2G INTRINSIC13G OTHER20G TOTAL SUGAR
FAT 12G42% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 205mg
- Total sugar
- 20g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 48mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.