loveandlemons4.8
Tahini Cookies
With a nutty, spiced flavor and moist texture, these tahini cookies are totally irresistible! If pomegranates aren't in season, feel free to replace them with dried cranberries or chocolate chips. Vegan and gluten-free.
⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2
In a large bowl, whisk together the tahini, maple syrup, and almond extract until smooth. Add the almond flour and sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture. Use a spatula or wood spoon to stir until well combined.
almond flour2 cups
3
Use a 2-tablespoon cookie scoop to scoop the dough and use your hands to roll it into balls. Place them on the baking sheet and press down to flatten slightly. Sprinkle with pomegranates and bake for 15 to ⏱️ 17 minutes or until lightly browned around the edges. Cool on the pan for ⏱️ 10 minutes, then transfer to a wire rack to finish cooling.
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