If you have 20 minutes on a weekend afternoon, make these Tahini cookies and there’s a healthy vegan gluten-free snack for your weekdays. I made these for the first time a year ago and it’s repeated every fortnight in my kitchen. They are chewy on the inside, slightly crisp on the sides and a bite is so delicious.
What do these Tahini cookies have?
The ingredients could not be simpler! You will need
- Almond Flour
- Maple Syrup
- a pinch of salt
- a little vanilla
Tahini is the easiest thing to make too. If you want to make it, you will need only two ingredients – white sesame seeds and some olive oil. I love this recipe from Downshiftology and have tried it once. It takes a high power blender and about 10 minutes to make it.
It is easily accessible where I live, so I buy the unhulled roasted tahini regularly. Apart from these cookies, I use them in salad dressings, in hummus, and even tried a chocolate chip tahini cookie once.
One Bowl Tahini Cookies – Vegan and Gluten Free
- 2 cups almond meal
- ¾ cup tahini
- ½ cup maple syrup
- 1 tsp vanilla extract
- a generous pinch of salt
- ½ tsp cardamom powder or ginger powder optional
- 2 tbsp crystallised ginger optional, chopped into small pieces
- Preheat oven to 180C. Line a baking tray with some parchment paper.
- Add the almond meal, salt, cardamom powder/ginger powder if using into a large bowl.
- Make a well in the middle and add the tahini, maple syrup and vanilla. Add in the optional ginger pieces and mix into a dough.
- I find using my hands the easiest way to do this. If the dough seems a little sticky, add a tbsp of almond meal and mix in.
- Pinch into small balls, flatten and bake for 10 minutes.
- Almond Meal – I buy mine readymade but it is easily doable at home. Grind almonds in a food processor or mixie in batches until it is a powder.
- Tahini – I use runny tahini that combines easily. If yours is a little thick – microwave it for 30 seconds or add the maple syrup, tahini into a saucepan and simmer until melted.
Variations with this recipe
I was not joking when I said I have made this several times. Wish I had pictures of each batch, but they vanish so quickly! Over the years, these are my favourite variations.
Orange and Cinnamon – to the base recipe, skip cardamom/ginger and add a little cinnamon and stir in about 2 tbsp of orange rind.
Dark Chocolate and Sea Salt – to the base recipe, add 1/2 tsp salt (sea salt), and 1/4 cup of chopped dark chocolate or chips.
Gingerbread – I add about 1/2 tsp each of nutmeg, cardamom and ginger and topped with pistachios.
Replacing Tahini – If you do not have access to enough tahini, I have also tried this recipe with almond butter and it works well. I will update this recipe with exact measurements for almond butter next time I make it.
Replacing Maple syrup – This recipe works well with honey. Replace it as per the amount above. I should say, I prefer the version with maple syrup. I also think this will be delicious with Date syrup if you have access to it.
This recipe is adapted from one of my favourite bloggers – Cook Republic.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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