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.
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