- Recipe: Tahini Almond Cookies
- Writer: Lizzie Green
- Content-Type: Food Blog
You can never finish one of these tahini cookies without wanting another. They have a mild sweetness, are chewy, and taste nutty and spicy.
My go-to afternoon treat is now one of these tahini cookies. They have a flavor that is mildly sweet and spicy and soft and chewy.
If you’re anything like me, before you’ve even finished the first, you’ll be reaching for the second. Fortunately, there’s no need to be cautious because these tahini cookies are quite nutritious.
They are naturally sweetened, vegan, gluten-free, and packed with antioxidants thanks to the pomegranates on top! Why not have three, I mean?
Cookies with tahini Ingredients
There are only a few simple ingredients needed to make these vegan tahini cookies. What you’ll need is as follows:
- The main event is tahini! In addition to giving the cookies a nutty, buttery flavor, it holds the cookie dough together.
- Almond flour – Just as in my recipes for banana bread and blueberry muffins, almond flour gives these cookies a fantastically moist texture. Additionally, it complements the tahini’s nutty flavor well, and it is completely gluten-free.
- I adore the subtle sweetness of the pure maple syrup in these cookies. Not here any refined sugar!
- Spices: These cookies have a warm, spicy flavor that pairs beautifully with the nutty tahini. Cinnamon, cardamom and ginger are used.
- Almond extract: It brings out the flavorful richness of almond flour. If you don’t have almond extract, replace it with twice as much vanilla extract.
- Baking powder: It gives them a delicate, fluffy texture.
- These tahini cookies are made festive and attractive by the addition of pomegranate arils, which also contribute antioxidants and bursts of sweet and tart flavor.
This one-bowl dish is incredibly simple. Simply combine the dough (you don’t need an expensive electric mixer for this! ), scoop them, and lightly press them down (they won’t spread much in the oven).
And embellish them! The little ruby-red diamonds are just gorgeous. These bring me such joy!
Place them in the oven and bake until they are just beginning to become golden. Enjoy!
Various Tahini Cookie Recipes
When pomegranates are in season during the holidays, I especially enjoy baking these cookies. They are, of course, excellent all year round.
If fresh pomegranate arils are not available, you are welcome to top the cookies with dried currants, cherries, cranberries, or chocolate chips.
Tips for Tahini Cookies
- Tahini must be runny. Tahini which is liquid and easily combined with the other ingredients is ideal for this recipe. Look for a brand of tahini with a smooth, pourable texture because consistency varies greatly between brands. (I appreciate Seed+Mill, Trader Joe’s, and Cedar’s.) Dry or crumbly tahini that you might discover at the jar’s bottom shouldn’t be used.
- Add a lot of pomegranates. Don’t scrimp on the pomegranate arils because they give these cookies a good moisture boost and a burst of juicy, acidic taste. In each bite, try to eat as many as you can.
- Avoid grabbing one immediately away. Although it may be tempting to devour these cookies right away, they must cool for at least 10 minutes on the baking sheet to firm up and keep their shape. Plus, when they cool, they get even nuttier and tastier.
- Make two of everything! This recipe can be easily doubled because these cookies freeze well. I often have one batch the same day it is made and freeze the other so I will have some on hand for future treats. For my best advice on freezing baked products, see this page.
Tahini Almond Cookies
|Prepare time: 10 minutes
cook period: 15 minutes
Total time: 25 Minutes
These tahini cookies have a soft texture, nutty flavor, and spicy flavor. If pomegranates aren’t in season, feel free to swap them out for chocolate chips or dried cranberries. both gluten-free and vegan.
- ¾ cup tahini
- ½ cup maple syrup
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon ground ginger
- ½ teaspoon sea salt
- ½ cup pomegranate arils
- Place a large baking sheet in the oven and preheat the oven to 350°F.
- Mix the tahini, maple syrup, and almond extract thoroughly in a big basin. Add the almond flour, then evenly distribute the baking powder, salt, cardamom, and cinnamon in the mixture. With a spatula or wooden spoon, mix everything thoroughly.
- Scoop the dough using a 2-tablespoon cookie scoop, then roll it into balls with your hands. They should be placed on the baking sheet and slightly flattened with pressure. Pomegranates should be sprinkled on top before baking for 15 to 17 minutes, or until the edges are just beginning to brown. After 10 minutes of cooling on the pan, move the pan to a wire rack to finish cooling.
- Be sure that your tahini is smooth and not hard or dry.
- I baked two batches of cookies; they freeze nicely, so I always like to have extra on hand!