easy tahini cookies {v+gf}

These grain-free tahini cookies are the perfect holiday treat, spiced with cinnamon, nutmeg and cardamon and topped with sea salt, crushed pistachios and dried rose petals. The cookies are delicately sweetened with maple syrup and have a savory note from the tahini and sea salt flakes. They take about ten minutes to throw together and you can swap out the toppings for anything you like—sesame seeds, pecans or dried cranberries.

Tahini cookies make a great gift as well—just put them in a mason jar and tie some baker’s string around the lid with a tag. I made a few batches and gave some to my postman, Gary, my neighbors, then Joshua and I ate the cookies that were too big for the jars. They are so good as an afternoon treat and not too sweet if you have one for brekkie along with your morning brew.

I don’t like anything too sweet so 1/3 cup of maple syrup was perfect for me, but if you prefer more sweetness, use 1/2 a cup. You can also use standard sugar if you don’t have any maple syrup on hand. Comment below on any substitutions you made!

Bon appetit!

tools

baking sheet

parchment paper

measuring cups and spoons

knife

cutting board

optional cooling rack

Easy Tahini Cookies

Vegan, gluten-free, grain-free, dairy-free, soy-free

Makes about 18 cookies

Prep time: 10 minutes

Cook time: 10-13 minutes

Ingredients:

• 2 cups almond flour or sub any all-purpose flour of choice
• 1 teaspoon baking powder
• 1/2 teaspoon Maldon sea salt, plus more for garnish
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamon
• 1/4 teaspoon nutmeg
• 3/4 cup tahini
• 1/2 cup olive or coconut oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 1/4 cup shelled pistachios, roughly chopped for garnish
• Optional a few dried rose buds for garnish

Instructions:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, sea salt, cinnamon, cardamon and nutmeg. In a separate mixing bowl whisk together the tahini, oil, maple syrup and vanilla. Pour the wet ingredients into the dry ingredients and stir until the batter is free of lumps.
3. Scoop heaping tablespoons of dough (about 2 tablespoons) and roll them between your palms to form balls. Place each ball on the baking sheet, leaving a couple inches around each (you may have to cook two batches). Using your index, middle and ring finger, push down on the dough balls to flatten them, leaving three divots from your fingers.
4. Sprinkle each cookie with chopped pistachios, sea salt and optional rose buds for garnish. Cook for 10-13 minutes or until the edges are golden brown. Allow the cookies to cool and firm up (about 10 minutes).