Tahini Cookies
These vegan tahini cookies come together with just a handful of wholesome ingredients like almond flour, tahini, and maple syrup. Rich, nutty, and lightly sweet, they're topped with sesame seeds for a satisfying crunch.
Ingredients
- 2 cups almond flour
- ¾ cup tahini
- 5 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch salt
- 4 Tbsp sesame seeds
Instructions
- Preheat the oven to 180ºC.
- Line a baking tray with parchment paper.
- In a food processor, mix together all the ingredients, except for the sesame seeds.
- Refrigerate for about 30 minutes.
- Scoop a Tbsp of cookie dough, roll it into a ball, then flatten it into a disk shape onto the tray. Sprinkle with sesame seeds and lightly press them into the cookie.
- Repeat with the rest of the dough.
- Bake the cookies at 180ºC for about 15 minutes or until lightly golden on top.
- Let them cool on the rack, then enjoy!
Notes
The dough needs to chill for about 30 minutes before shaping, which makes it much easier to handle. The cookies will still be soft when they come out of the oven and firm up as they cool, so take them out once the tops are lightly golden. Store in an airtight container at room temperature for up to 5 days.