It takes less than 10 minutes to put together using wholesome ingredients. Plus, they’re gluten-free and vegan, soft in the center, and slightly crisp on the edges.
If you love my recipes, share the joy and follow for more!
Why You’ll Love Flourless Tahini Cookies
✔One bowl, zero fuss – No fancy equipment needed.
✔ Perfectly nutty & lightly sweet – That tahini magic.
✔ Wholesome ingredients – Made with natural ingredients and no refined sugar.
Tips for the Best Flourless Tahini Cookies
✔ Use runny tahini – The thicker, drier stuff won’t mix as well.
✔ Don’t overbake – These cookies will firm up as they cool.
✔ Double the recipe– These cookies won’t last that long!
FAQs
Store in an airtight container for up to 10 days to keep them soft and fresh. For longer storage, freeze in a sealed container or bag for up to 3 months. Let them thaw at room temperature for a few minutes before enjoying.
*The edges look set and slightly firm – They shouldn’t look wet or raw.
*The tops may still be soft – That’s okay! They will firm up as they cool.
*The bottom is lightly golden – Gently lift one with a spatula to check.
*They have slightly puffed up – A little rise means the baking powder has done its job.
Flourless Tahini Cookies
Description
Equipment
Ingredients
- 1/3 cup tahini paste (raw tahini)
- 1/4 cup real maple syrup
- 2 Tablespoons cocoa powder
- a pinch of salt
- 3/4 cup almond flour
- 1/4 Teaspoon baking powder
Instructions
- Preheat the oven to 330°F (165°C). Line a baking sheet with parchment paper.
- Mix the tahini, maple syrup, cocoa powder, and salt in a bowl.
- Add the almond flour and baking powder, stirring until a thick cookie dough forms.
- With damp hands, shape 7-8 small to medium-sized balls, place them on the prepared pan, and gently press to flatten.
- Bake for 10-14 minutes, until the bottoms are lightly golden (gently lift one with a spatula to check) and the centers are still soft. Let it cool completely.
- Store in an airtight container at room temperature for up to 10 days.
Notes
*The tops may still be soft – That’s okay! They will firm up as they cool.
*The bottom is lightly golden – Gently lift one with a spatula to check.
*They have slightly puffed up – A little rise means the baking powder has done its job.