Almond Flour Tahini Cookies Recipe
Serves 16
15 mins prep
14 mins cook
29 mins total
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.
0 servings
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.
