While still a fan of those 3-ingredient cookies I shared last year, I wanted something more………….”cookie-like”. A little more texture, a little sweeter, but still vegan/gluten-free/full-of-tahini flavor.
BOOM!
Got a bowl and spoon? Cause that’s all you need to make these delicious, just-two-more-ingredients cookies.
These are just what I was looking for – healthy, gluten-free and sweet-but-not-too-sweet.
These timed out quite nicely after the holiday weekend indulgence; let me know if you try them!
slightly adapted from Cook Republic
3/4 cup tahini (read here for my tip for dealing with that pesky can!)
1/2 cup maple syrup
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
2 cups almond flour
Pre-heat the oven to 340 degrees; line 2 baking sheets with parchment paper.
Combine the first four ingredients in a medium bowl, stirring till smooth. Add the almond flour and stir again. Use a tablespoon or cookie scoop to scoop the dough out onto your baking sheets. Roll each scoop into a ball and flatten slightly with your fingers.
Bake for 10 minutes, then turn off the oven and let the trays continue to sit for another 3 – 5 minutes. Remove from oven and transfer cookies to a rack to cool completely. Store in an airtight container at room temperature.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2019/05/28/cookie-jar-almond-flour-tahini-cookies-vegan/
More cookies, vegan treats, gluten-free recipes and snacks on Pinterest!
12 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These are so good I had a jar of tahini left over from another recipe thank you
Yay! I love them too! 🙂
I’m making these for a friend that’s vegan! Is there any vitality oil that I could add?
Hmm – maybe orange?
What are the nutritional facts per cookie?
I don’t have the nutritional info for the recipe – but there are many sites on-line where you can plug in the ingredients and it will give you a nutritional profile!
How many cookies does this yield?
The recipe yields about 2 1/2 dozen!
could I swap the maple syrup with/for amazake? 🙂
I’ve not tried that so I can’t say but if you do I’d love to know how it works out!
My cookies turns too soft and soggy
I’m so sorry to hear that – I’ve never had that problem with these cookies! It might be the type of tahini? – there are varying degrees of fat and that could affect the texture of the cookies. Did you let them sit in the oven after you turned it off? That helps crisp them up too. I hope this helps! 🙂