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.

Almond Flour Tahini Cookies l sherisilver.com

BOOM!

Got a bowl and spoon? Cause that’s all you need to make these delicious, just-two-more-ingredients cookies.

Almond Flour Tahini Cookies l sherisilver.com

These are just what I was looking for – healthy, gluten-free and sweet-but-not-too-sweet.

Almond Flour Tahini Cookies l sherisilver.com

These timed out quite nicely after the holiday weekend indulgence; let me know if you try them!

Almond Flour Tahini Cookies l sherisilver.com

Almond Flour Tahini Cookies
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.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2019/05/28/cookie-jar-almond-flour-tahini-cookies-vegan/

More cookiesvegan treatsgluten-free recipes and snacks on Pinterest!

Almond Flour Tahini Cookies l sherisilver.com

12 Comments

  1. Monica M on January 21, 2020 at 5:10 pm

    These are so good I had a jar of tahini left over from another recipe thank you

  2. Annie Diamond on January 28, 2020 at 11:43 pm

    I’m making these for a friend that’s vegan! Is there any vitality oil that I could add?

  3. Kristen on February 7, 2020 at 8:07 am

    What are the nutritional facts per cookie?

    • sherisilver on February 7, 2020 at 9:34 am

      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!

  4. Kristen on February 7, 2020 at 8:19 am

    How many cookies does this yield?

    • sherisilver on February 7, 2020 at 9:33 am

      The recipe yields about 2 1/2 dozen!

  5. Anna on July 10, 2020 at 3:57 am

    could I swap the maple syrup with/for amazake? 🙂

    • sherisilver on July 10, 2020 at 9:04 am

      I’ve not tried that so I can’t say but if you do I’d love to know how it works out!

  6. Sneha Jain on September 2, 2020 at 4:17 am

    My cookies turns too soft and soggy

    • sherisilver on September 2, 2020 at 8:37 am

      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! 🙂

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