Tahini Cookies

These soft, chewy vegan tahini cookies with a sesame seed crunch are easy to make, naturally sweet, and perfect for any occasion.

Recipe Source Link:https://www.mygingergarlickitchen.com/tahini-cookies/

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RECIPE INGREDIENTS

» For Tahini Cookies

• 1/2 cup tahini (unsalted, smooth)
• 1/2 cup maple syrup
• 1 cup almond flour
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/3 cup raw sesame seeds (for rolling)

RECIPE INSTRUCTIONS

» How to Make Tahini Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the tahini and maple syrup until smooth and well combined.
2. Add the almond flour, all-purpose flour, cornstarch, baking soda, and sea salt to the wet mixture. Stir well to combine, then knead with your hands until a soft dough forms.
3. Scoop out 1-tablespoon portions of dough and roll into balls. Coat each ball in sesame seeds and place them on the prepared baking sheet. Gently press each ball down with a flat-bottomed bowl to flatten slightly.
4. Bake for 10-12 minutes, or until the edges are lightly golden. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Your deliciously soft and chewy tahini cookies are ready to enjoy!
5. Serve them immediately as a perfect treat for tea time or as a sweet snack. Store any leftovers in an airtight container at room temperature for up to a week.

RECIPE NOTES

1. Even Sizing: Use a cookie scoop for uniform cookies and even baking.
2. You can also add some 1 teaspoon vanilla extract or almond extract to flavor these cookies.
3. For added crunch, feel free to add 2 tablespoons of toasted sesame seeds to the cookie dough