Tahini Almond Cookies

Soft, spiced and lightly sweet

INGREDIENTS

• 1.5 cups almond meal

• 3 tbsp coconut flour

• 3/4 cup tahini

• 2 tbsp ghee

• 1/4 cup maple syrup

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1/2 tsp sea salt flakes

• 1 tsp vanilla extract

• 2 tbsp water or 1 extra tbsp maple syrup, only if needed (coconut flour can vary)

• Garnish: pistachio or sesame seeds

  
  

INSTRUCTIONS

1. Preheat oven to 170°C and line a baking tray with baking paper.

2. Mix all ingredients in a bowl until a soft dough forms.

   • If it feels too dry/crumbly, add 1-2 tbsp water (or a little extra maple syrup).

   • If it feels too wet, sprinkle in a touch more coconut flour (¼ - ½ tbsp).

3. Roll 2 tablespoons of dough into balls, place on the tray, and flatten gently. Top with pistachio or sesame seeds.

4. Bake for 10 minutes. Turn off the oven and let the cookies sit inside another 5 minutes to lightly brown. Cool on a wire rack. Store in an airtight container for up to 1 week.