Easy Tahini Cookies
easy to make and absolutely delicious, these cookies are a favorite at home!
. . .
they can be whipped up in no time and are best straight out of the oven, but also keep well for a few days!
Tahini is simply the best! Over the last couple of years I have developed some strong feelings for tahini … like I am slightly (or not so slightly) obsessed with it at this point and I am not apologizing for it.
These cookies consist of only few ingredients, really easy to make, baked in under 15 min. and are really delicious - what’s not to love?! They also keep well for a couple of days and are great with milk, coffee, hot chocolate and even ice cream!
additional information
Tahini - a paste made from toasted sesame seeds with a light nutty flavor. Aside from being really tasty, it is also rich in healthy fats and a variety of vitamins and minerals. It has antioxidant and anti-inflammatory properties, and its health benefits may include reducing risk factors for heart disease and protecting brain health (source).
Almonds - high in monounsaturated fats, fiber, protein and important nutrients. They are also loaded with antioxidants, high in vitamin E and magnesium, and can assist with blood sugar control.
Whole Wheat Spelt Flour - an ancient grain with slightly nutty flavor and a tougher outer husk, which makes it more resistant to pesticides. Using whole wheat flour is better in general because it is made from the entire grain (bran, endosperm, germ), which help contain more protein, essential amino acids, vitamins and minerals.
Maple Syrup - made by boiling sap collected from certain maple species, during which process the phytochemicals naturally present in tree sap are concentrated in maple syrup. While it is comparable in calories and carbs to sugar, maple syrup has a lower glycemic index and since it tends to be sweeter, you can use less of it. But be advised that, as with any sweetener, moderation is key (source).
needed ingredients
preparation details
This is a really simple and straightforward recipe, all it takes is mixing all of the dry ingredients in a bowl, adding the wet ingredients and mixing everything really well.
Once all of the ingredients are mixed well you will end up with a dough-like mixture. If you have the time, you can place the bowl in the fridge for 15 min., so that it will firm up and make it easier to roll into balls, but if not, it is all good (I typically do not have the patience to wait and roll them right away).
You can use a large soup spoon or use a 1-1/2 Tbsp measuring spoon and your hands to shape the cookies. Once you roll the dough into balls, place each ball into a dish with sesame seeds and flatten into disks (this step is optional and you can skip if you do not have sesame seeds, but they do add a nice crunch to the cookies). Place the cookies about an inch apart from each other as they will spread slightly when baked.
Bake time depends on how hot your oven runs, I baked mine for 10 min. (but I did bake something prior to the cookies; had I not, I would have baked them for 12 min.), rotating the tray halfway through the bake to ensure they are evenly baked. It is important to let them rest for a few minutes in order to firm-up slightly before transferring to a serving plate because otherwise they may brake.
These easy tahini cookies are best enjoyed when freshly baked, but also keep well for a couple of days and are just as delicious! I like to enjoy them as an afternoon snack dipped in some almond milk, but are also great with coffee or hot chocolate!
Now, if you want to indulge your sweet tooth even further, then may I suggest couple scoops of your favorite ice cream, a splash of raspberry liquor, topped with a crumbled tahini cookie … it is simply heavenly!
recipe
Easy Tahini Cookies
Easy to make and absolutely delicious, these cookies are a favorite at home! They can be whipped up in no time and are best straight out of the oven, but also keep well for a few days!
{vegetarian & vegan friendly}
Author: The Kitchen Plot
Prep Time: 5 min.
Cook Time: 10-12 min.
Overall Time: 17 min.
Serves: approx. 12 cookies
Perfect for: snack, dessert
Keeps for: cookie jar - 3 days
Ingredients
dry ingredients:
100 g (1 cup) almond flour
60 g (6 Tbsp) wholegrain spelt flour (or all purpose flour)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground coriander
a small pinch of salt
wet ingredients:
130 g (6 Tbsp or 1/2 cup) creamy tahini
120 g (7 Tbsp or 1/2 cup) maple syrup
1 Tbsp vanilla extract
35 g (1/4 cup) sesame seeds
Method
Pre-heat oven to 360F convection/ 180C fan and line a baking sheet with a silicone mat or parchment paper.
Place the dry ingredients in a bowl and mix well until there are no lumps.
Add all of the wet ingredients to the dry ingredients and mix well until you achieve a dough-like consistency.
* You can place bowl in the fridge for 15 min., but also fine to shape the cookies straight away.
Place the sesame seeds in a small plate and set aside.
Using a 1-1/2 Tbsp measuring scoop or a tablespoon, scoop the mixture onto your hands, roll into a ball and place on the prepared baking sheet. Once all of the dough is rolled, place each dough ball in the plate with sesame seeds and press with the palm of your hand to flatten into a disk - that way the sesame seeds will stick firmly to the cookie dough - and then transfer back to the baking sheet.
Bake the cookies for 10-12 min., rotating the baking sheet halfway through to ensure even baking. Once baked, take out of the oven and let them rest for a few minutes before transferring them to a serving dish, that way they will firm-up slightly and avoid braking.
Best enjoyed fresh out of the oven with some milk (I like almond milk), but also great alongside coffee or hot chocolate. They also keep well for a couple of days and are just as delicious!
Bon appétit!
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