These tahini cookies are made with no oil, butter or eggs. Gluten free and healthy. Nothing complicated. Just a little button of crunch with a nuttiness from the sesame and tahini, sweetness of pure maple, goodness of almonds and a touch of vanilla makes these cookies a delicious tea time treat! They are not too sweet, incase you want them sweeter please feel free to add some coconut sugar.
- 60 ml / 4 tbsp maple syrup
- 60 ml / 4 tbsp tahini
- 60 grams almonds, whizzed into flour / approx. 1⁄2 cup
- 1 tsp vanilla extract
- 90 grams / approx. 3⁄4 cup buckwheat flour
- 1/3 tsp baking soda
- black or white sesame seeds to decorate (optional)
In a bowl, mix up maple syrup, tahini and vanilla essence until fully combined and there are no lumps in your tahini.
Mix in ground almonds until fully combined.
In a separate bowl, combine sifted flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will
be thick and sticky so it’s best to use your hands.
Divide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the
ball down with a bottom of a glass to create a 1⁄2 cm thick 5 cm (2 in) diameter disc.
Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the
oven to 175° C / 350° F.
Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them
cool down completely before eating. Store in an airtight container.