5 ingredient almond & tahini cookies (vegan)

17th October 2018

Deliciously moor-ish satisfying cookies that are chewy on the inside (due to the fluid stretchy nature of tahini) and crispy, crumbly on the outside (due to the almond meal).

~the relief and release of autumn

5 ingredient almond & tahini cookies

Makes 15 cookies

Recipe from Cook Republic.

I have written this recipe as is from the link above, as most people preferred them that way.  My son and I needed more sweet, so the second and third time I baked these –

  • I added 2 Tablespoons(35g) of light brown sugar and found them just right in balancing the bitterness of the tahini.
  • Lastly, I baked them 5 minutes longer and left them in the oven for a further 20 minutes as opposed to 5 minutes.

If wanting to use unrefined brown sugar instead of the maple syrup, dissolve ½ cup sugar in ½ cup hot water and proceed with the recipe or for less sweet, ¼ cup sugar – ¼ cup water.

Almond meal is finely ground almonds. I grind whole almonds in my food processor or vita-mix.

I use a traditional brand of Tahini which is runny and smooth.

ingredients:

2 cups/225g almond meal

¾ cup/200g tahini paste

½ cup/130g maple syrup

½ tsp fine rock salt

2 tsp vanilla extract

chopped pistachio, almonds or sesame – to garnish

preparation:

Preheat the oven to 170C/340F. Line a baking tray with baking paper.

Place the tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 – 15 minutes.

Add the almond meal to the tahini mixture and mix until a rough dough forms. Allow it to sit for a few minutes for the dough to come together.

Roll 1 – 2 tablespoons (40g) of the dough in the palm of your hand into a ball. (My dough was quite oily due to the runny tahini I used). Place on the prepared tray and garnish the cookies by gently pressing the nuts or seeds on top with your fingertips. 

Bake in the pre-heat oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing.

Cool on wire racks.

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