I first discovered tahini when I tried making hummus from scratch. (Solid, though it needed way more salt and garlic.) Since then, I’ve fallen in love with the condiment, which is a smooth nutty puree made from toasted sesame seeds.
I wrote more about my tahini love here. And I’m using it as the anchor in this recipe: It binds, it gives flavor, it acts as a vegan-friendly alternative to eggs or butter. Yes, these cookies are vegan, and they’re also gluten-free because they call for almond flour instead of regular flour. (Though regular flour definitely works, too.)
They come together simply, are impossible to stop eating, and make for a sort-of-healthy treat on your holiday table - or any time of year.
Almond Tahini Cookies
2 cups almond meal or almond flour
¾ cup tahini
½ cup maple syrup
½ teaspoon sea salt
2 teaspoons vanilla extract
¼ cup slivered almonds
Chopped pistachios or other nut, chopped, for garnish
Flaky sea salt, for garnish
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
Place tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan over medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 to 15 minutes.
Add almond meal or flour to the tahini maple mixture and mix until a rough dough forms.
Add slivered almonds and stir gently to combine.
Roll about 1 tablespoon worth of dough in the palm of your hands into a ball. Place on the prepared sheet and flatten slightly with your fingertips. Repeat with the rest of the dough.
Press any garnish lightly into the top of the cookie. Bake for about 10 minutes. Turn oven off, and let the cookies brown slightly in the hot oven for another 5 minutes.
Remove, and cool on wire racks. Store in air tight containers at room temperature for up to a week.
Makes about 16.
Source: Adapted from cookrepublic.com