If you have 30 minutes to spare, make these delicious vegan tahini cookies. They’re healthy and easy to make – but more importantly, with their crispy caramelised edges, sweet chewy centre and an amazing tahini flavour… they’re absolutely to die for.
5tbsp(95 g) maple syrupor honey (if the cookies being vegan isn't a concern)
1cup+ 1 tbsp (100 g) almond flour
3tbspwhite sesame seeds
2tbspblack sesame seeds
In a bowl, mix together all the tahini cookies ingredients except the sesame seeds.
Mix together the white and black sesame seeds in a small bowl.
Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick.
Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
The tahini cookies keep well in a cool dry place in a closed container for about 1 week.
Recipe by The Loopy Whisk (www.theloopywhisk.com).