Tahini Almond Cookies
Prep time
Cook time
Total time
Like halva these cookies are made from sweetened sesame. These tahini cookies are gluten free, suitable for vegan or paleo tribes and are delicious!
Recipe type: Dessert
Serves: 16
  • 135g ground almonds
  • 1 teaspoon baking soda
  • 150g maple syrup or honey
  • 120g tahini
  • 1 ½ Tablespoon olive oil
  • ½ teaspoon vanilla extract
  • 16 whole almonds for topping
  1. Preheat oven to 180 C
  2. In a large bowl, combine ground almonds and baking soda. In a smaller bowl, weigh and stir together maple syrup, tahini, oil and vanilla. Pour the wet ingredients into the dry, stir well, then use your hands to bring it together into a ball of cookie dough. The dough should be fairly stiff, not sloppy.
  3. Form the dough into 4-5cm inch balls using your fingers, or a small ice-cream scoop to portion it and place on a parchment lined baking tray. Flatten the dough balls with a fork and top with a whole almond. Bake for 10-12 minutes until lightly browned. They will still be soft and harden as they cool. Cool on a wire rack.
The cookies can be stored in an airtight container for a few days, but are best eaten fresh or within a day.
Recipe by Natural Kitchen Adventures at https://naturalkitchenadventures.com/tahini-cookies/