Almond Flour Tahini Cookies Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
14 mins
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Total Time
29 mins
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Servings
16 cookies
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Calories
130 kcal
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Course
Dessert
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Cuisine
Mediterranean
Almond Flour Tahini Cookies Recipe
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Almond Flour Tahini Cookies are deliciously nutty, soft, and chewy and flavored with rich tahini. Vegan, gluten-free, refined-sugar-free, these tahini cookies are ready in less than 30 minutes.
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Ingredients
- 2 cups almond flour 220 g.
- 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 seeds 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.
Equipments used:
Notes
- 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.
- 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.
- 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.
- 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.
- 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 Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
92mg
(4%)
Potassium
40mg
(1%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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