Almond Flour Tahini Cookies
Almond Flour Tahini Cookies are irresistibly nutty, soft, and chewy, infused with the rich taste of tahini. These vegan, gluten-free, and refined sugar-free treats can be made in under 30 minutes.
Equipment
- Cookie Scoop
Ingredients
- 2 cups almond flour
- ½ teaspoon kosher salt or sea salt
- ¼ teaspoon baking soda
- 1/3 cup tahini aka sesame paste – well stirred and at room temperature + 1 teaspoon to brush the cookies
- 1/3 cup maple syrup or honey
- 1 tablespoons sesame seed toasted (optional)
Instructions
- Preheat the oven to 350 degrees F. (176 C). Line a baking sheet with parchment paper. Set it aside.
- In a large bowl, whisk together the almond flour, kosher salt, and baking soda.
- Gently stir in the tahini and maple syrup. Mix until well incorporated. At first, it will feel like you do not have enough liquid, but as you continue to mix the dough, it will come together.
- Using a small cookie scoop (see equipment section for the cookie scoop we used), portion the cookie dough. Alternatively, you can use a tablespoon measure and measure out 2 tablespoons of cookie batter (per cookie) and gently roll them into a firm roll in between the palms of your hands. Arrange the cookies on the prepared sheet pan, making sure that they are at least 1 inch apart.
- Gently press down to flatten the ball so that it is 1 inch thick.
- Lightly brush the cookies with a teaspoon of tahini and lightly sprinkle them with toasted sesame seeds on top.
- Bake for 12-14 minutes until lightly brown on top, rotating the baking sheet halfway through for even heat distribution and browning.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. Transfer onto a wire tack to cool and serve.
Notes
-
- Yields: This recipe makes 16 cookies. Nutritional values below are per cookie.
- Using honey instead of maple syrup: If you prefer to use honey instead of maple syrup, you can substitute for the same amount. Honey will definitely add more sweetness to this cookie. It will also cause the cookie to brown faster, so you should reduce the baking time to 10-12 minutes or until lightly browned.
- Make Ahead: Tahini cookie dough can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days or freeze for up to 1 month.
- Storage: We find that these cookies are best on the day that they are made, so we recommend baking them in small batches. However, you can store leftovers in an airtight container at room temperature for 3 days.
- Freeze: Flash-freeze the raw almond tahini cookies on a baking sheet for 1 hour, then transfer them to a freezer bag. Freeze for up to a month. Bake as directed in the recipe. There is no need to thaw them. However, you may have to add a few extra minutes to the baking time if you bake them right out of the freezer.
Nutrition
Calories: 130kcalCarbohydrates: 9gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 92mgPotassium: 40mgFiber: 2gSugar: 5gVitamin A: 3IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg
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