Flourless Tahini Cookies
Yield 7 unites
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Description
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.Vegan, Gluten-Free
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
How should I store them?
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 temp for a few minutes before enjoying.
How can I tell when they are done baking?
*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.
*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.
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