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.
GF + DF Tahini Almond Cookies
Ingredients
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1½ cups blanched almond flour
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½ tsp baking soda
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¼ tsp salt
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⅓ cup maple syrup (or honey)
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⅓ cup tahini
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1 tsp vanilla extract
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Sesame seeds or pumpkin seeds, for topping
Method
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Preheat oven to 175°C and line a baking tray with baking paper.
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Whisk together the almond flour, baking soda and salt.
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In a separate bowl, mix the maple syrup, tahini and vanilla until smooth.
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Add the wet mixture to the dry ingredients and mix until a soft dough forms.
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Scoop and roll the dough into balls. Gently flatten and sprinkle or press sesame or pumpkin seeds over the tops.
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Space the cookies apart on the tray as they will spread slightly.
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Bake for around 10 minutes for smaller cookies, or 18–20 minutes for larger cookies, until the edges are lightly golden.
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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.
