These Gluten Free + Dairy Free Tahini Almond Cookies are one of those simple little recipes that ticks all the boxes — naturally gluten-free, dairy-free, refined-sugar-free and packed with nourishing fats and protein from almond flour and tahini.
They’re lightly sweetened with maple syrup, with that rich, nutty tahini flavour and a little sprinkle of sesame or pumpkin seeds on top. Soft, chewy, satisfying and made with just a handful of pantry staples.
Ingredients
- 1½ cups blanched almond flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup maple syrup (or honey)
- ⅓ cup tahini
- 1 tsp vanilla extract
- Sesame seeds or pumpkin seeds, for topping
Method
- Preheat oven to 175°C and line a baking tray with baking paper.
- Whisk together the almond flour, baking soda and salt.
- In a separate bowl, mix the maple syrup, tahini and vanilla until smooth.
- Add the wet mixture to the dry ingredients and mix until a soft dough forms.
- Scoop and roll the dough into balls. Gently flatten and sprinkle or press sesame or pumpkin seeds over the tops.
- Space the cookies apart on the tray as they will spread slightly.
- Bake for around 10 minutes for smaller cookies, or 18–20 minutes for larger cookies, until the edges are lightly golden.
- Allow them to cool completely on the tray — they'll firm up as they cool.
Store at room temperature for a few days, or keep them in the fridge or freezer for longer.
