Ingredients
- 100g (1/2 cup) tahini
- 95g ( 5 tbsp) maple syrup
- 1/2 tsp vanilla paste
- 1/4 tsp baking soda
- pinch of salt
- 100g (1 cup + 1 tbsp) almond flour
- 3 tbsp white sesame seeds
- 2 tbsp black sesame seeds (optional)
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In a bowl, mix together all the tahini cookies ingredients except the sesame seeds. (I actually did the recipe more than once and I now add the sesame seeds with the other ingredients)
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Mix together the white and black sesame seeds in a small bowl.
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Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick.
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Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
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While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
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Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top.
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Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. The tahini cookies keep well in a cool dry place in a closed container for about 1 week.
A recipe from https://theloopywhisk.com/2018/10/31/vegan-tahini-cookies/